• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Happy Kitchen logo

  • About Happy Kitchen.Rocks
  • Recipes
  • How to Start a Blog
  • Work With Me
Home » Recipes » Pasta Recipes » The Creamiest Vegan Fettuccine Alfredo

The Creamiest Vegan Fettuccine Alfredo

November 5, 2017 By Elena Szeliga 12 Comments

Jump to Recipe Print Recipe

Simple and light 30-minutes Vegan Fettuccine Alfredo recipe is perfectly creamy, cheesy and rich. The cauliflower cashew Alfredo sauce will blow your mind!

 

The Creamiest Vegan Fettuccine Alfredo - in a Skillet with Fork and Glove of Garlic Laying Around

 

Let me just say, I love pasta dinners! The creamier the better. Bonus point if you can sneak veggies into it. Remember my healthy pumpkin pasta with spinach and mushrooms? If you love it, here is another veganized comfort food favorite for you: Vegan Fettuccine Alfredo.

The recipe I’m sharing with you today recipe was created by Sam Turnbull, a vegan blogger behind It Doesn’t Taste Like Chicken. You don’t have to be a vegan to fall in love with her new cookbook Fuss-Free Vegan. She veganized her favorite comfort food recipes, from pancakes and breads to jalapeno poppers, mozzarella and crème brûlée. 

 

The Creamiest Vegan Fettuccine Alfredo - Fuss-Free Vegan Cookbook - Everyday Comfort Food Favorites, Veganized

 

Sam shares quick and easy familiar meals like burgers, pastas, soups, cupcakes, cookies, burritos for everyday cooking. What I found useful was her vegan pantry must-haves. Liquid smoke was a discovery for me (think vegan bacon!).

One of my favorite sections of Sam’s book is vegan staples! If you are a cheese lover going vegan, you’ll love it too! Vegan feta, mozzarella, ricotta, mayonnaise, sour cream, gravy (hello, Thanksgiving!), parmegan and heavy cream all made from scratch with simple ingredients you probably already have in your pantry. Spoiler alert: Get your cashews ready!

 

The Creamiest Vegan Fettuccine Alfredo - Fuss-Free Vegan Cookbook - Flipping the Pages with Recipes

 

I was flipping through Sam’s book checking out all delicious vegan foods, while my husband was looking over my shoulder. When I came to peanut butter cookies, he said: “I want these. Right now!” Then he went to the kitchen and made them! We both loved these cookies so much!

 

Table of Contents

  • The Creamiest Vegan Fettuccine Alfredo
  • How to Make Vegan Fettuccine Alfredo
  • The Creamiest Vegan Fettuccine Alfredo
    • Ingredients
      • For the Cauliflower Alfredo Sauce:
      • For the Pasta:
    • Instructions
      • Make the Sauce:
      • Make the pasta:
    • Notes
    • Nutrition
  • Other Vegan Recipes You’ll Love:

The Creamiest Vegan Fettuccine Alfredo

There is still a lot for me to try but I can already tell you that Sam’s Vegan Fettuccine Alfredo is to die for! You would never guess that it’s vegan!

 

The Creamiest Vegan Fettuccine Alfredo - a Fork Full of Yummy Creamy Pasta

 

Absolutely creamy, cheesy, rich and velvety crowd-pleasing pasta dish packed with veggie goodness has no chance but to become your go-to comforting pasta dinner! This vegan Alfredo has just the right amount of umami flavor while being nutrient-dense and 100% guilt-free!

 

The Creamiest Vegan Fettuccine Alfredo - in a Skillet Ready for Decoration and Serving

 

The secret ingredient here? I would say, cauliflower for the silkiness (if you tried my silky vegan cauliflower soup, you know what I mean), miso paste and nutritional yeast for the umami flavor and cashew creme for the rich dairy flavor.

 

The Creamiest Vegan Fettuccine Alfredo - Vegan Fettuccine Alfredo Sauce Being Poured Over Pasta

 

I made this awesome vegan fettuccine Alfredo to post on my blog, which usually requires a bigger batch. I had no regrets I doubled the amounts! My husband was asking for more after two helpings and wanted to have it for lunch on the next day. Besides, we used the rest of the sauce as a dip for raw veggies. This vegan Alfredo sauce is incredibly delicious and versatile too.

 

How to Make Vegan Fettuccine Alfredo

The traditional fettuccine Alfredo is packed with fats while lacking in nutrients. The vegan version is just as delicious as the traditional one (maybe even more!) but it is much more nutritious as it has veggies and nuts sneaked into it.

 

The Creamiest Vegan Fettuccine Alfredo - Garnished and Ready to Be Served

 

To make vegan fettuccine Alfredo, you’ll need 8 ingredients: Cauliflower, garlic, vegetable broth, vegan heavy cream (see notes below) or coconut milk, light miso paste, fettuccine (gluten free if preferred), vegan Parmesan (see notes below on how to make it) and fresh parsley to garnish.

To make the vegan heavy cream, simply blend soaked cashews with the same amount of water in a blender. You can use it for savory and sweet dishes.

 

The Creamiest Vegan Fettuccine Alfredo - Vegan Cashew Heavy Cream with Cashews Around

 

As for the vegan Parmesan, you’ll need roughly same amounts of cashews, macadamia and nutritional yeast and a bit of salt. Pulse it in a blender until you like the consistency. Store it in the fridge and use for pasta, soups, stews, salad, pizza and casseroles. Spend 5 minutes on making it and enjoy it for up to a month refrigerated!

Once you’ve prepped these two lovely staples, it’s time to start with the sauce. Roughly chop cauliflower, put it to a large skillet together with garlic, vegetable broth and heavy cream (or coconut milk if preferred) and bring to a boil. Cook for about 10 minutes or until tender.

 

The Creamiest Vegan Fettuccine Alfredo - Fresh and Clean Cauliflower Ready for Cooking

 

Meanwhile, cook your fettuccine (it can be linguine, tagliatelle, papardelle or even spaghetti if you don’t have fettuccine at hand) according to the package directions, and drain.

 

The Creamiest Vegan Fettuccine Alfredo - Raw Pasta Before Cooking

 

Once the cauliflower is tender, blend it together with the cooking liquid, adding miso paste and salt to taste. Return it to the skillet and add pasta. Toss to heat through and garnish with vegan Parmesan, parsley and freshly ground black pepper.

 

The Creamiest Vegan Fettuccine Alfredo - Parsley Ingredient Washed and Ready for Cooking

 

Check the full recipe for this vegan Alfredo pasta below and enjoy your new favorite pasta dinner!

 

The Creamiest Vegan Fettuccine Alfredo - in a Skillet Garnished and Ready for Dinner

 

The Creamiest Vegan Fettuccine Alfredo - Vegan Fettuccine Alfredo Sauce Being Poured Over Pasta
Print
5 from 5 votes

The Creamiest Vegan Fettuccine Alfredo

Simple and light 30-minutes Vegan Fettuccine Alfredo recipe is perfectly creamy, cheesy and rich. The cauliflower cashew Alfredo sauce will blow your mind! Excerpted from Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Copyright © 2017 Samantha Turnbull. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Course Main Dish
Cuisine Italian
Keyword pasta, vegan fettuccine Alfredo, Vegan Pasta
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 596kcal
Author Elena Szeliga

Ingredients

For the Cauliflower Alfredo Sauce:

  • 1 cauliflower roughly chopped
  • 4 cloves garlic peeled
  • 1 cup vegetable broth
  • 1 cup vegan heavy cream or full-fat coconut milk (see notes below)
  • 2 teaspoons white miso paste
  • 1 ½ teaspoons salt

For the Pasta:

  • 1 lb fettuccine gluten-free, if preferred
  • vegan parmesan to serve
  • Handful of parsley chopped, to garnish
  • black pepper

Instructions

Make the Sauce:

  • For the cauliflower Alfredo sauce, place the cauliflower, garlic cloves, vegetable broth, and vegan heavy cream or coconut milk in a large frying pan or saucepan, and bring to a simmer over medium heat. Cook for about 10 minutes, until the cauliflower is very soft and falls apart when pierced with a fork.
  • Add the white miso paste and salt. Using an immersion or stand blender, blend the cauliflower and its cooking liquid. If you use a stand blender, do this in batches, being careful not to fill the blender too high, so the hot liquid doesn’t explode out the top.

Make the pasta:

  • In the meantime, cook the pasta according to the package directions until al-dente, then drain.
  • Return the pasta to the pan, then pour the cauliflower Alfredo sauce over top. Toss to heat through. To serve, garnish with a sprinkle of vegan Parmesan and parsley, and freshly cracked black pepper. Enjoy!

Notes

To make the vegan heavy cream, simply blend soaked cashews with the same amount of water in a blender. For 1 cup of cream you'll need a bit more than 1/2 cup soaked cashews and 1/2 cup water.
For an even lighter version, swap the vegan heavy cream or coconut milk with your favorite non-dairy milk.

Nutrition

Calories: 596kcal | Carbohydrates: 92g | Protein: 20g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 95mg | Sodium: 1293mg | Potassium: 842mg | Fiber: 6g | Sugar: 5g | Vitamin A: 195IU | Vitamin C: 70.8mg | Calcium: 87mg | Iron: 4.8mg
Tried this recipe?Follow @happykitchen.rocks on Instagram and show me the recipes you are making from my blog using the hashtag #happykitchenrocks!

Other Vegan Recipes You’ll Love:

  • Vegan Pesto Pasta with Beans and Sun-Dried Tomatoes
  • Silky Vegan Mac and Cheese
  • The Best Vegan Quiche Ever
  • The Best Vegan Pesto Recipe
The Creamiest Vegan Fettuccine Alfredo in a Pan - Creamy and Easy to Make
The Creamiest Vegan Fettuccine Alfredo - Forkful of Creamy Delicious Pasta in a Bowl
The Creamiest Vegan Fettuccine Alfredo in a Pan - Beautifuly Decorated and Ready to Be Served for Dinner
Vegan Fettuccine Alfredo in a Skillet Collage with Two Images and Text Overlay

Filed Under: Dinner Recipes, Fall Recipes, Lunch Recipes, Pasta Recipes, Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes Tagged With: 30min recipe

About Elena Szeliga

Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

Amazon Influencer Store
Previous Post: « The Best Slow Cooker Vegan Chili
Next Post: Vatrushka: Sweet Russian Farmer’s Cheese Buns with Berries »

Reader Interactions

Comments

  1. Judy says

    July 22, 2019 at 9:05 pm

    I cant wait to try it.But where did u use the macadamias?is it in place of the cashews?

    Reply
    • Elena Szeliga says

      July 23, 2019 at 11:17 am

      Hey Judy, macadamias are used for vegan Parmesan to sprinkle with in the end. It is optional nut highly recommended 😉 Hope you enjoy this recipe! Please let me know how it turned out. Cheers!

      Reply
  2. Helena says

    April 17, 2019 at 12:04 am

    5 stars
    This fettuccine alfredo is so creamy that I think I can call it THE CREAMIEST fettuccine alfredo recipe I have recently seen. And the fact that it is vegan makes it even better!

    Reply
    • Elena Szeliga says

      April 17, 2019 at 6:34 pm

      Thank you Helena! That’s true, it is hard to believe that pasta that creamy can be vegan!

      Reply
  3. Jacquelyn says

    April 5, 2018 at 11:57 pm

    Is the miso paste necessary or can it be replaced with something? I can’t have too much sodium and miso paste (and soy sauce ugh) seems to have a lot of it

    Reply
    • Elena Szeliga says

      April 10, 2018 at 3:30 pm

      Hi Jacquelyn, I would just more nutritional yeast. The flavor will be slightly different but it will cut off the sodium. Hope it helps!

      Reply
  4. Kushi says

    November 13, 2017 at 4:04 pm

    Beautiful click. Great recipe. Looks so delicious

    Reply
    • Elena Szeliga says

      November 13, 2017 at 4:05 pm

      Thank you Kushi!

      Reply
  5. Nicole @ Foodie Loves Fitness says

    November 7, 2017 at 10:53 pm

    Wow, this pasta looks delicious! I’m not a huge cauliflower person, but I totally want to try this dish out. Perhaps I’ll make it for my family the next time I’m visiting at my parents’ house!

    Reply
    • Elena Szeliga says

      November 7, 2017 at 10:59 pm

      Hi Nicole, I totally get you on this – cauliflower is not my favorite vegetable either. The thing is, you won’t even taste it here! If you try this recipe, I would love to hear your feedback. Thank you for stopping by!

      Reply
  6. Sam Turnbull says

    November 5, 2017 at 11:20 pm

    Love the review and your photos are making me want that pasta again right now!!!! Thanks so much for taking the time to look at my book, Elena. Thrilled you enjoyed it so much 🙂

    Reply
    • Elena Szeliga says

      November 6, 2017 at 9:56 pm

      Thank YOU, Sam! Your book is amazing and I’m happy I got to read it. Wish you a lot of success with it!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to my happy kitchen!

 
avatar
I’m so happy you stopped by. I’m Elena, a blogger behind Happy Kitchen.Rocks. I post delicious and healthy vegetarian and vegan recipes that are easy to make. Dig in!
About Happy Kitchen.Rocks

Save

Subscribe and receive my free E-Book!






Thank you!

You have successfully joined our subscriber list.



Featured In Publications Sidebar

Food Blogger Pro - Join Now

Fall Recipes

10 Best Vegan Thanksgiving Salads

Vegan Fall Harvest Salad with Kale and Pumpkin

10 Best Vegan Appetizers for Thanksgiving

Georgian Eggplant Rolls with Walnuts

Easy Russian Borscht Soup

German Mulled Wine: Gluhwein

Trending now

Baked Figs with Goat Cheese

Vegan Mexican Chopped Salad with Avocado Dressing

Baked Pears with Gorgonzola

Baked Pears with Gorgonzola and Honey

Roasted Garlic Dressing in a Bottle Ready for Serving with Garlic Cloves on the Table

Roasted Garlic Dressing

Ratatouille: delicious and spectacular vegan gluten-free dish that will be a star of any table. Healthy, flavorful, impressive looking and comforting dish.

Ratatouille Recipe

Fresh Vegan Spring Rolls Stacked, Colorful and Inviting

Fresh Vegan Spring Rolls

Footer

Featured In Publications Footer

  • Home
  • Work With Me
  • Contact
  • Privacy Policy

Copyright © 2019 · Seasoned Pro Theme on Genesis Framework · WordPress · Log in

  • 6.7K
  • 96
  • 24
  • 6.7K
  • 96
  • 24