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Vegan Fettuccine Alfredo

This Vegan Fettuccine Alfredo is my go-to vegan pasta dish! I’ve been making this recipe for years but have never used actual measurements. Throw in some cashews, sautéed brown onions and garlic, lemon juice, miso paste, and salt. Blend and taste. Add something else. Blend again. Maybe add some basil to change it up or maybe a little nutritional yeast or vegan parm. Blend again and then it’s perfect! It’s the most delicious and decadent sauce and every time I make it I think “Write this down!!” This recipe is so creamy, saucy and super easy! You’ll definitely want to add this in to your dinner rotation. It’s in mine!

What You Will Need For This Vegan Fettuccine Alfredo

Kitchen Essentials:

You’ll need a good quality blender for this recipe. If you have a vitamix or other high speed blender, use that! I used my nutribullet but it over heated while I was blending and refused to turn back on. The sauce was still delicious and wonderful but just not as smooth. So it works and will work for this but a better quality high speed blender is preferred.

Main Ingredients:

  • Cashews, becomes creamy and delicious when blended
  • Onion & Garlic, key to a delicious flavorful sauce
  • Lemon Juice & Dijon Mustard, acidity and balance
  • Black Pepper and Red Pepper Flakes, nice hint of spice and added flavor
  • White Miso Paste, umami

Substitutions:

  1. Cashews: Blanched almonds would work or you can switch it out for steamed cauliflower for a lighter sauce. If you’re going to substitute with cauliflower, I recommend this recipe instead.
  2. Fettuccine Noodles: Use any pasta shape or gluten-free pasta.
  3. White Miso Paste: Miso Paste is never optional to me. It adds a delicious flavor but if you don’t have it or want to buy it, leave it out. You may need to compensate and add more salt and maybe some nutritional yeast.

How To Make The Best Fettuccine Alfredo Every Time

Soften the cashews by soaking overnight or boiling for 20 minutes. This will ensure that the sauce is smooth and creamy. As said above, you’ll need a good quality blender for this recipe. If you have a vitamix or other high speed blender, use that! I used my nutribullet but it over heated while I was blending and refused to turn back on. The sauce was still delicious and wonderful but just not as smooth. So it works and will work for this but a better quality high speed blender is preferred.

Taste and season to your preference. The written recipe is my preference in regards to acidity and saltiness but you may need a little more salt or lemon juice. ALSO, miso paste is very important in regards to flavor so if you don’t have it you will definitely need to add more salt or even some nutritional yeast to balance out the flavors. Again, blend and taste and adjust as needed.

More Pasta Recipes You Might Like:

If You Make This Recipe:

Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!

Print
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fettuccine Alfredo on a bowl with a noodle pull

Vegan Fettuccine Alfredo

  • Author: Liv
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Yield: 6 1x
  • Category: Main Course
  • Method: Stove-Top
  • Diet: Vegan

Ingredients

Units Scale
  • 1lb Fettuccine Noodles
  • 1 cup Unsalted Cashews, boiled or soaked
  • 1 Yellow Onion, diced
  • 35 Garlic Cloves, minced
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 2 teaspoons White Miso Paste
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • Pinch of Red Pepper Flakes
  • 2 cups Water
  • Fresh Parsley, for serving

Instructions

  1. Soak cashews overnight or boil for 15-20 minutes to soften.
  2. Dice the onion and cook in a pan on medium-high heat with a pinch of salt for 10-12 minutes until starting to brown and caramelize. Turn the heat down if the onions start to burn. Mince the garlic and cook for 1-2 more minutes.
  3. Combine the cashews and the onion mixture in to a blender along with the lemon juice, dijon mustard, white miso paste, salt, black pepper, red pepper flakes and the water. Blend until smooth and creamy.
  4. Salt a large pot of water and boil fettuccine noodles according to package. Drain the noodles and return to large pot on low heat. Pour in the sauce and cook on low until slightly thickened and saucy.
  5. Plate the fettuccine alfredo and top with fresh parsley. Enjoy!

Keywords: vegan fettuccine Alfredo, fettuccine Alfredo, cashew fettuccine Alfredo

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