This post may contain affiliate links. Read the affiliate disclosure here.
This vegan fettuccine alfredo is creamy, healthy, and so easy to make! Combine cashews, nutritional yeast, lemon juice, and garlic to create a rich alfredo sauce. Toss it with your favorite pasta and fresh herbs. You’d never guess it’s dairy-free!
Switching to a plant-based or dairy-free diet? Good news! You do not have to say goodbye to alfredo. This vegan fettuccine alfredo is just as rich, creamy, and delicious as the traditional recipe. Yet, no cream and no butter are needed. It’s wholesome, healthy, and full of flavor!
The vegan cashew alfredo sauce is:
- Rich and creamy
- Made with wholesome ingredients
- Vegan, dairy-free, and gluten-free
- Packed with healthy fats and protein
- Filling and comforting
- Delicious with any type of pasta
What ingredients are in vegan fettuccine alfredo?
- Cashews. Where does the sauce get its creaminess? Cashews! We’ll soak them in hot water and then blend them to create a luscious dairy-free sauce. Plus, cashews are packed with healthy fats and plant-based protein.
- Nutritional yeast. Since no cheese is used in this recipe, nutritional yeast will provide the “cheesy” flavor. Plus, it’s loaded with B vitamins, thiamin, riboflavin, niacin, and folate.
- Plant-based milk. I recommend almond milk, but you may also use soy, coconut, or cashew milk.
- Lemon juice. Lemon provides the perfect balance of sour flavor, since the recipe is free of cream and cheese.
- Garlic cloves. Garlic cloves provide a variety of health benefits.
- Onion, salt and pepper. These are used to enhance the flavor.
- Fettuccine pasta. Really, any variety of pasta can be used. If you’re consuming a gluten-free diet, I recommend brown rice, lentil, or chickpea pasta shells.
How to make vegan alfredo sauce with cashews
For the full recipe, scroll down to view the recipe card below.
First, bring 3 cups of water to a boil. Add cashews to a bowl. Pour boiling water over the cashews and soak for 20 minutes. After, drain the water.
Next, add soaked cashews, nutritional yeast, plant-based milk, lemon juice, garlic cloves, onion powder, salt, and black pepper to a blender. Blend on high speed until smooth and creamy.
Cook fettuccine according to the package. Drain water and transfer fettuccine back into the pot. Pour alfredo sauce over the pasta and gently toss to combine. Serve and garnish with herbs.
- Salt the pasta water. If you are not adding salt to your pasta water, you’re missing out! Add 2-3 teaspoons while the water is boiling, It will enhance the flavor and you’ll never return to unsalted pasta again. Note: Although 2-3 teaspoon sounds like a lot, most of the salt will be drained along with the water later on.
- Use any type of pasta or noodle. Not interested in fettuccine? No problem, use another type of pasta instead! Oftentimes, I’ll enjoy this vegan alfredo sauce with penne, rotini, or farfalle pastsa. For a protein-packed meal, I highly suggest using chickpea pasta instead of traditional flour-based varieties. This is a great option if you consume a gluten-free diet, too.
- Add vegetables. Alfredo is absolutely delicious with roasted vegetables! In particular, this pasta pairs perfectly with broccoli and cauliflower. You may also enjoy it roasted kale, zucchini, cherry tomatoes, or green peas.
- Garnish the pasta when serving. I used a classic Italian seasoning blend, but parsley, oregano, sage, rosemary and basil are all wonderful additions.
- This vegan fettuccine alfredo is best served right away. However, I still enjoy it as leftovers from time to time. It will keep for 1-2 days stored in an airtight container in the refrigerator. As is true with nearly all pasta, the noodles will absorb some of the sauce over time. Therefore, the pasta will be a bit drier when consumed as leftovers.
More easy vegan pasta recipes:
- Vegan Mac and Cheese
- Vegan Pesto Cavatappi
- Vegan Baked Ziti
- Roasted Cauliflower Alfredo (Vegan)
- Vegan Sweet Potato Mac and Cheese
- Vegan Broccoli Pesto Pasta
- Vegan Peanut Noodles
If you try this Vegan Fettuccine Alfredo, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!Print
Vegan Fettuccine Alfredo
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Cook
- Cuisine: Italian
- Diet: Vegan
This vegan fettuccine alfredo pasta is rich, creamy, and so easy to make! It’s made with healthy ingredients in 30 minutes.
- 1 + ¼ cup raw cashews
- 1 cup plant-based milk (almond, coconut, soy)
- ⅓ cup nutritional yeast
- 4 cloves garlic
- 1 tbsp lemon juice
- 1 tsp onion powder
- 1 tsp salt
- ¼ tsp black pepper
- 10 oz fettuccine pasta
- Bring 3 cups of water to a boil. Add cashews to a bowl. Pour boiling water over the cashews and soak for 20 minutes. Drain the water.
- Add soaked cashews, plant-based milk, nutritional yeast, garlic cloves, lemon juice, onion powder, salt, and black pepper to a blender. Blend on high until smooth and creamy.
- Cook pasta according to the package. After, drain the water and transfer pasta back into the pot.
- Pour alfredo sauce over the pasta and gently toss to combine.
- Use your favorite type of pasta! Any variety can be used instead of fettuccine.
- I always recommend adding 2-3 teaspoon of salt to the boiling pasta water. It enhances the flavor and makes all the difference.
- Serving Size: 1 serving
- Calories: 490
- Sugar: 4g
- Fat: 17g
- Saturated Fat: 2.5g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 21g
Keywords: vegan fettuccine alfredo, vegan alfredo cashew
This post contains affiliate links. If you make a purchase through one of these links, I earn a small commission at no additional cost to you. I only recommend products I personally use, trust, and love!
Everyone on my family loved it.
Amazing to hear that! Thanks for sharing 🙂
How many cups per serving?
Hi Cherie! This recipe is for 10 ounces of pasta. That’s typically about 4 and 1/2 cups of cooked pasta 🙂
Can’t wait to try this! Could I use oat milk as that’s what I have on hand or would that alter the taste too much? Thanks!
Yes, absolutely! Feel free to use oat milk 🙂 Enjoy!
This was delicious!!! Thank you. My daughter can’t have any dairy but is missing creamy sauce. The whole family enjoyed this tho. even the carnivores. Will have again.
I sautéed the onions and garlic while the cashews were soaking, and added some veg. Easy and delicious.
Thank you so much, Kase! I am so happy to hear that your whole family enjoyed this dairy-free alfredo recipe 🙂
This is delicious! My non-Vegan daughter loves it.
Does the nutritional info include the pasta?
Yay! Thank you, Aliah! Yes, the nutritional info includes the pasta 🙂
I LOVE this recipe! It’s so delicious, but every time I make it, the sauce dries out really quickly. When I eat the leftovers the next day it’s almost like it’s just soaked into the noodles and isn’t creamy anymore. I’m assuming it’s something I’m doing wrong. What would you suggest to help keep it creamy?
Thank you so much, Rylee! I’m happy to hear that you love this recipe 🙂 Pasta doesn’t make the best leftovers. Since it is made from flour, it easily soaks up any liquid you store it with. As you could expect, storing pasta overnight gives it several hours to just sit and soak up all that sauce (which is why yours dries up the following day). The best way to combat this issue is to store the cooked pasta + alfredo sauce separately. If you want to meal prep this recipe, simply store the alfredo sauce in a sealed jar/container and the cooked pasta in another container. When you’re ready to eat, combine the two and reheat. Hope that helps! xo
Yes, thank you! I don’t know why I didn’t think of that, haha. I appreciate your response!
So tasty! However, I’m glad I add only 1/2 tsp salt. ( Brewers yeast was a bit salty) I definitely would make again! Thank you <3
Thank you, Donnette! Good call on reducing the salt! I only use nutritional yeast and I have never tried it with Brewer’s yeast. Glad you enjoyed this recipe! 🙂
Amazing! I usually buy the vegan Alfredo sauce but the taste value was never the same. So
I gave up hope on bomb Alfredo sauce pasta.
Today I tried this recipe and OMG it was extremely good. I’m so happy you shared this. Mine wasn’t as creamy it was more nutty since I used a food processor to blend the sauce so it reminded me of Parmesan cheese but still delicious
Thank you so much, Angelina! I’m so happy to hear you loved this vegan alfredo 🙂 If you use a high-speed blender next time, it will become totally smooth and creamy! xo
I made this for lunch today, it is awesome! I would suggest adding a sprinkling of nutmeg before serving, super yummy!
Thank you, RaeAnna! That sounds delicious. So happy you loved it! 🙂
Hi there! Do you think I could sub dairy-free cream instead of the cashews. If so, how much do you think. Thanks!
Hey, Lauryn! I have not tried that. Honestly, I would not recommend making any substitutions for the cashews. The only thing that would come close is macadamia nuts!
This was delicious I used kale and cauliflower pieces for veggies added shrimp as well over chickpea pasta . The sauce was super simple to make .
My hubby liked it and he is a meat and potato kinda guy !! Thanks for the recipe 🤍 happy cooking !!!
Thank you, Sandra! I’m so glad you and your husband both enjoyed this recipe! 🙂
Geez Louise, that was one good bowl of pasta with YUMMY sauce. Literally, had only light in the fridge and was worn out after whole teaching day. It took seconds just to blend everything and mix. Two happy and full teachers sending hugs!
Thank you so much, Justyna! I’m so happy to hear you both loved this vegan fettuccine alfredo recipe 🙂 Enjoy! xo
Made this tonight, served it on chickpea noodles and steamed broccoli. My husband and I both loved it and have warm happy bellies:). Neither of us are vegan but it was absolutely delicious and will be in our regular comfort food rotation.
Thank you, Patty! I’m so glad you and your husband loved it. 🙂 It’s even better that you aren’t vegan but still enjoyed it! xo
Hey Kaylie. Can I use this recipe for weight loss?
Hi, Jessica! I believe this recipe can be enjoyed as part of a healthy diet. I suggest adding some roasted vegetables (like broccoli, cauliflower, carrots, zucchini, etc) to it because those are low in calorie but high in volume. In other words, they should keep you full and satisfied longer than just eating the pasta by itself. This way, you could fill half of your plate with veggies and half of your plate with the pasta (instead of filling your entire plate with pasta). Disclaimer: I am not a registered dietitian and this isn’t medical/nutrition advice. It’s just a tip based off of my own personal experience. Enjoy! xo
so since most of the calories are in the pasta and sauce…cut back on the pasta and increase your favorite veggies….so saute some mushrooms and broccoli,or asparagus, spinach, kale and grated carrot …or for not vegan add peas and bacon or ham..I do this all the time…decrease the pasta…use a better pasta…..like chickpea or quinoa,lentil ..and increase the veggies….I do this in casseroles also…this way you get less carbs and veggies are usually less in calories…and provide the full factor…Also cook your pasta…stir in your veggies and only use as much alfredo as necessary to make it creamy…
Wonderful tip, Ruth! That’s what I do too 🙂 I use chickpea pasta to make it high protein and always serve it with veggies!
Do you think it’d be ok to sauté it the garlic and some white onion before you blend it?
Hi, Vickie! Yes, absolutely 🙂 Just don’t use too much onion.
Thanks for such a simple and delicious Alfredo sauce recipe.
You’re very welcome, Elaine! So happy to hear you enjoyed it 🙂
Really rich and creamy, just as hoped! Definitely agree about it being simple and delicious. Just learning more vegan recipes, and glad I tried this one.
Thrilled to hear you enjoyed it, Danny! Thank you for the sweet review! 🙂