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Vegan Fettucini Alfredo

User Rating 5 Star Rating (1 Review)


Vegan Fettucini Alfredo

Vegan Fettucini Alfredo.

© 2011 Ashley Skabar, licensed to About.com, Inc.

I've tried all sorts of dairy-free and vegan fettucini alfredo pastas over the years, but this one is by far my favorite. Cashews make the sauce extra-rich and nutty and a little bit of dairy-free cream cheese, sour cream, and nutritional yeast go a long way. Try adding green vegetables like spinach and broccoli to add texture, nutrients, and flavor to your pasta for an extra treat.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4-6 servings


  • 1 lb. fettucini pasta or other long noodle like linguini or angel hair
  • 1/2 cup finely ground raw cashews
  • 1/2 cup plain soy milk, almond milk or coconut milk
  • 1/3 cup dairy-free sour cream, such as Tofutti's Sour Supreme
  • 1/4 cup dairy-free cream cheese, such as Tofutti's Better than Cream Cheese
  • 1/4 cup nutritional yeast
  • 1/2 t. garlic powder
  • 1/4 t. salt, plus more to taste
  • Freshly ground pepper, to taste


1. Bring a large pot of salted water to a rolling boil. Boil the pasta according to the manufacturer's instructions until al dente. Drain, and set aside.

2. Meanwhile, in a blender, process the finely ground cashews, soy milk (or almond or coconut milk, if using), dairy-free sour cream, dairy-free cream cheese, nutritional yeast, garlic powder, and salt until smooth and creamy. Transfer the sauce to a small saucepan and heat until desired consistency and temperature, adding more soy milk as needed. Toss the noodles with the sauce and serve immediately with freshly ground pepper to taste.

User Reviews

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 5 out of 5
Vegan Fettucini Alfredo, Member msvickip

I sauteed a quarter pound mushrooms sliced thinly and about nine ounces of spinach in a T spoon of olive oil. I added the sauce and folded in the spaghetti. Add a 1/4 cup of almond milk if too thick. Delicious.

2 out of 2 people found this helpful.

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