Creamy, garlicky, and unbelievably silky, this Vegan Fettuccine Alfredo tastes just like the restaurant classic, but it’s totally dairy-free and made with simple pantry ingredients. No nuts, no blender, no fuss.
If you’re craving that creamy, garlicky, cozy Alfredo, this one’s for you. This vegan fettuccine Alfredo is unbelievably silky, rich, and comforting, yet it comes together right on the stovetop with everyday ingredients. No nuts, no blender… just a luscious sauce that clings to every strand of pasta. Perfect for an easy weeknight dinner, but fancy enough for a date night in.
Why You’ll Love This Vegan Fettuccine Alfredo
Classic creamy Alfredo vibes: Vegan butter, nutritional yeast, and miso create deep, umami richness that delivers that rich, savory Alfredo flavor-without the dairy.
No nuts or blender required: You don’t have to remember to soak the cashews and you don’t have to dirty your blender because this sauce is made entirely on the stovetop with simple ingredients!
Silky, creamy texture: This Alfredo sauce starts with a roux and adds a splash of pasta water for a velvety finish and consistency perfect for saucing up long pasta noodles.
Ingredients for Vegan Fettuccine Alfredo
Vegan butter: Use store-bought for ease, or Homemade Vegan Butter if you’re feeling fancy.
Garlic: Essential here! Four cloves gives the sauce that classic garlicky Alfredo flavor.
Plant-based milk & cream: I recommend unsweetened soy or oat milk for maximum creaminess, plus vegan heavy cream or full-fat coconut milk for extra richness.
Nutritional yeast & white miso: These add savory, cheesy umami flavor without needing nuts or vegan cheese.
Flour, salt, pepper & nutmeg: Pantry staples that help thicken and season the sauce; the nutmeg is optional but adds a subtle cozy finish.
Fettuccine: Classic choice, but any long pasta works well.
Parsley & vegan Parmesan: Optional, but great for finishing and extra flavor.
Tips & Variations
Gluten-free version: Use gluten-free pasta and either a gluten-free flour blend for the roux or thicken the sauce with a cornstarch slurry.
Oil-free option: Replace the butter with vegetable broth and use a flour-and-milk slurry to thicken the sauce instead of a roux.
Get a head start: Prepare the sauce up to 3 days in advance and reheat gently with a splash of plant milk.
Add some veggies: Steamed broccoli is an awesome addition to this vegan fettuccine Alfredo!
Serving Suggestions
Serve this vegan fettuccine Alfredo with:
Storage and Reheating
Refrigerator: Store the sauce alone or the finished pasta in an airtight container for up to 3 days.
Freezer: Freeze the sauce for up to 2 months; thaw before reheating. Toss with freshly cooked pasta.
To reheat: Warm leftovers in a skillet with a splash of milk to loosen up the sauce, or in the microwave.
If you try this vegan fettuccine Alfredo recipe, let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull
(click stars to vote)
Easy Vegan Fettuccine Alfredo (Nut-Free & Blender-Free!)
Creamy, garlicky, and unbelievably silky, this Vegan Fettuccine Alfredo tastes just like the restaurant classic, but it’s totally dairy-free and made with simple pantry ingredients. No nuts, no blender, no fuss.
Servings:
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Instructions
Cook the pasta: Bring a large pot of water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the pasta water, then drain and set aside.
Make the roux: In a large skillet or saucepan, melt the vegan butter over medium heat. Add the garlic and sauté for about 30 seconds until fragrant (don’t let it brown). Sprinkle in the flour and whisk constantly for 1 minute to cook out the raw flour taste.
Build the sauce: Slowly pour in the plant-based milk while whisking to prevent lumps. Add the vegan cream, nutritional yeast, miso paste, salt, pepper, and nutmeg. Whisk often for 5-7 minutes, until the sauce thickens and becomes smooth and creamy.
Toss it all together: Add the cooked pasta directly to the sauce and toss to coat evenly. Add splashes of the reserved pasta water as needed to loosen and create a glossy, silky finish.
Serve it up: Garnish with chopped parsley, extra black pepper, and vegan parmesan. Serve hot and enjoy!
Notes
Oil-Free Option: Sauté the garlic in ¼ cup (60 ml) vegetable broth instead of butter. In a small bowl, whisk ¼ cup (60 ml) plant-based milk with ¼ cup (30 g) flour to make a smooth slurry, then pour it into the pan while whisking. Add the remaining ingredients and cook, whisking often, until the sauce is smooth and creamy.
Make Ahead: The sauce can be made up to 3 days ahead and stored in the fridge. Reheat gently on the stovetop, whisking in a splash of plant milk to loosen before serving.
Freeze: Store the sauce in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge, then reheat and whisk until smooth before tossing with freshly cooked pasta.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 581kcal | Carbohydrates: 78g | Protein: 19g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 609mg | Potassium: 527mg | Fiber: 5g | Sugar: 6g | Vitamin A: 468IU | Vitamin C: 10mg | Calcium: 198mg | Iron: 3mg
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