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Traditionally, Fettuccine Alfredo is made with a creamy alfredo sauce made with parmesan cheese, butter, and cream. But this Vegan Fettuccine Alfredo changes all that!
Vegan Fettuccine Alfredo is the perfect creamy, cheesy sauce made with no cream, butter, cheese or milk at all. It can be made many different ways. Below is my favorite version of this delicious pasta dish.
Where Is Fettuccine Slfredo From?
Depending on the source you read, this dish was created in either 1908 or 1914 and was created by a restauranteur named Alfredo Di Lelio in Rome, Italy.
The story goes, that Alfredo’s wife had given birth and in the process, lost her appetite. In order to help restore her appetite, he created this dish. It apparently did the trick, because her appetite is reported to have instantly returned.
Yeah, me too, girlfriend. Me too.
What Is Vegan Alfredo Sauce Made Of?
This is a loaded question simply because it can be made of literally any combination of foods that will give you a creamy, cheesy sauce you can pour over pasta. I’ve seen recipes that use tofu, cashews, and even mushrooms as a base. In the case of this recipe, the base will be made using cauliflower. And, oh my, it’s delicious!
What Can I Substitute For Milk In Fettuccine Alfredo?
When it comes to the milk, the truth is, you don’t even have to add it at all. But most people enjoy milk or cream in this dish, so let’s talk about substitutes. If you want to add it.
- Most dairy-free milk has a specific flavor. So you’ll want to consider that when choosing the type of milk you want to use. The “blandest” dairy-free milks are typically unsweetened almond milk or unsweetened oat milk. You can certainly try others, but chances are they will add flavors you don’t want. And of the two, I would opt for oat milk for the best flavor.
- Believe it or not, the way we eat this dish in America isn’t necessarily how it’s eaten in Italy. There, you can find it made without any milk or cream at all. Just lots of butter and parmesan cheese. So feel free to omit it if needed.
- Use tofu and blend it smooth with other ingredients in a blender. While I don’t personally eat tofu anymore, it’s definitely an option for many vegans.
- Use cashews to make a blended sauce. A high-powered blender is very helpful for this option.
- Use vegetables to create a substitute cream that is quite delicious and definitely more friendly to the waistline.
Can I Use Other Noodles For Fettuccine Alfredo?
While half the dish is the type of noodle used, you absolutely do not need to use fettuccine to make this dish. You can make bow tie alfredo, cavatappi alfredo, or even orzo alfredo. You can also easily switch to gluten-free pasta or vegetable pasta if you prefer that. Experiment with different noodles to see what you like best.
Recipe Variations And Additions
Consider adding any of the following to your vegan fettuccine alfredo to add extra flavors.
- Lemon juice
- Vegetable broth – in place of non-dairy milk.
- Vegan parmesan cheese
- Zucchini noodles – substitute for the fettuccine noodles.
- Chopped nuts
What’s In Vegan Fettuccine Alfredo?
Wholegrain fettuccine noodles – cooked to al dente, to package directions.
Cauliflower – It’s easiest to measure if you chop it into small pieces. I’ve never used riced cauliflower and it works just as well.
Mushrooms – While you can certainly use whatever type you prefer, I love the flavor of cremini mushrooms. Most brown mushrooms will give you stronger mushroom flavor than white. But use whatever your favorite is.
Garlic cloves – Use nice, big cloves. The bigger the better. chop them so you can sauté them. But don’t worry about getting it perfect because they are going in the blender anyway. It’s hard to add too much garlic here. You can even roast it instead for extra rich flavor.
Unsweetened non-dairy milk – Oat milk works best, but almond will work too.
Nutritional yeast – There are a few brands out there with added sugar. So make sure you get the regular type with no added sugar.
Oil – Whatever type you are comfortable with. But it should be relatively mild in flavor.
Salt – Use as much as you need, to taste.
Ground black pepper – Freshly ground is best, but pre-ground will get the job done too.
Fresh, chopped parsley – For garnish.
How To Make Vegan Fettuccini Alfredo
Gather and measure all the ingredients. Steam or boil the cauliflower. Cook your pasta in a large pot of salted water, to package directions. Drain and set aside when done.
While the pasta and cauliflower cook, place a large skillet over high heat until it’s hot. Slice the mushrooms and cook them until they turn golden brown. (make sure they don’t overcook, otherwise, they will dry out). In the last minute of cooking, stir in the garlic.
To a food processor or blender, add the cooked cauliflower, milk, nutritional yeast, olive oil and salt and pepper as needed. Blend until it becomes a creamy sauce. Adjust salt and pepper as needed, blending again if you add any, to mix it all in.
Pour the sauce into the skillet that has the mushrooms and garlic, and place it on low heat.
Once everything is brought to a nice, warm, even temperature, stir in the cooked pasta.
Serve hot and top up with freshly chopped parsley.
What To Do With Leftover Alfredo Sauce?
There are many ways to use up leftover Alfredo sauce. Here are a few ideas:
- Use it as pizza sauce.
- Serve it over meatballs.
- Use it as a veggie or chip dip.
- Spoon it over baked potatoes.
How Long Does Vegan Alfredo Sauce Last In The Fridge?
This sauce will last in the fridge for up to 4 days if stored in an airtight container.
Can I Freeze Vegan Alfredo Sauce?
Freezing is not recommended for this recipe.
More Vegan Pasta Recipes
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Vegan Fettuccine Alfredo Recipe Card
Vegan Fettuccine Alfredo Recipe
- 1 pasta pot
- 1 Food processor (or high speed blender)
- 1 Large Skillet
- ½ lb. wholegrain fettuccine noodles (cooked to package directions)
- 3 cups riced cauliflower
- 1½ cups sliced mushrooms
- 2 medium garlic cloves
- 1 cup unsweetened non-dairy milk (oat milk works best, but almond will work too)
- ½ cup nutritional yeast
- 2 tsp. oil
- 1 tsp. salt (or to taste)
- ½ tsp. ground black pepper
- fresh, chopped parsley (for garnish)
- Gather and measure all the ingredients. Steam or boil the cauliflower. Cook your pasta in a large pot of salted water, to package directions. Drain and set aside when done.
- While the pasta and cauliflower cook, place a large skillet over high heat until it's hot. Slice the mushrooms and cook them until they turn golden brown. (make sure they don't overcook, otherwise, they will dry out). In the last minute of cooking, stir in the garlic.
- To a food processor or blender, add the cooked cauliflower, milk, nutritional yeast, olive oil, and salt and pepper as needed.
- Blend until it becomes a creamy sauce. Adjust salt and pepper as needed, blending again if you add any, to mix it all in.
- Pour the sauce into the skillet that has the mushrooms and garlic, and place it on low heat.
- Once everything is brought to a nice, warm, even temperature, stir in the cooked pasta.
- Serve hot and top up with freshly chopped parsley.