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Fettuccine Alfredo

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Fettuccine Alfredo

This dairy-free take on the classic cream-sauce will even have you fooled!

© 2007 Ashley Skabar, licensed to About.com, Inc.

This creamy version of the dairy-laden classic takes little time and effort to prepare but is a comforting dish for any meal of the week.

Serves four

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes


  • 8 oz. fettuccine pasta
  • ¼ cup olive oil
  • 2 T. flour
  • 2 ¼ cups soymilk (use a variety that uses a thickening agent, like Silk)
  • 3 T. fresh thyme
  • Salt and black pepper, to taste (freshly ground if available)
  • steamed greens, if desired


1. Fill a 3-quart saucepan about half-way full with water. Bring water to a boil, and add the pasta. Cook until pasta is al dente and drain.

2. Meanwhile, make the sauce. In a small saucepan over low to medium heat, heat the oil. Add the flour and cook for about 2 minutes, stirring constantly with a wire whisk until smooth.

3.Continuing to stir, add the soymilk and fresh thyme and bring to a simmer for about 4 to 5 minutes. Salt and pepper to taste. Serve with the fettuccine and steamed greens, if desired.

User Reviews

Reviews for this section have been closed.

 1 out of 5
, Member iridescentsnow

Very bland. I recommend adding more herbs. I added a can of crab meat and dill and used extra soy milk and it turned out ok.

20 out of 22 people found this helpful.

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