Vegan Fettuccine Alfredo

Discover the BEST vegan fettuccine alfredo recipe! It’s rich, creamy, and so flavorful. The cashew alfredo sauce is made with healthy ingredients like nutritional yeast, lemon juice, and almond milk. This quick and easy pasta recipe is made in 30 minutes or less. You would never guess it’s entirely dairy-free, oil-free, and soy-free!

Give a warm welcome to this rich, creamy, dreamy Vegan Fettuccine Alfredo. It’s made with no butter, no cheese, and no cream. Can you believe it?! Once you try this plant-based pasta, you’ll be craving it over and over again.

For starters, the cashew alfredo sauce is pure magic. The smooth, velvety texture and rich flavor could fool anyone. You’d never know it’s 100% dairy-free! Instead of heavy cream, we’ll blend together a handful of healthy ingredients – including cashews, nutritional yeast, lemon juice, and mellow white miso paste. With nutritious ingredients like these, it’s a guilt-free indulgence.

Not only is this recipe wholesome and plant-based, but it’s also super to make. From start to finish, you can enjoy it in 30 minutes or less. You just need one pot and a blender. While I recommend using fettuccine noodles, you can cook any pasta of your choosing. Additionally, feel free to serve it with your favorite vegetables or protein!

PS: If you’re looking for more healthy pasta recipes with cashew nuts, you’ll love my Vegan Mac and Cheese and Sweet Potato Mac and Cheese.

What ingredients are in cashew alfredo sauce?

• Fettuccine pasta: You can use any type of pasta for this alfredo recipe, but I recommend keeping it classic with fettuccine. Other great options include penne, rotini, and spaghetti. If needed, use a gluten-free or grain-free variety.
• Cashews: The cashews are soaked in water, which makes them plump and helps them blend smoothly. This gives the dairy-free alfredo sauce a rich and creamy consistency. Be sure to use raw cashews, not a roasted and salted kind.
• Nutritional yeast: Since this ingredient has a naturally “cheesy” flavor, it’s commonly used in vegan cream sauces. Additionally, it’s packed with B vitamins. Do not omit it from the recipe – it’s important for the flavor!
• Non-dairy milk: You can use any plain non-dairy milk, but I suggest almond milk or cashew milk.
• Lemon juice: Lemon juice adds tangy flavor that helps imitate real alfredo sauce.
• Mellow white miso paste: This concentrated paste contains a savory, umami flavor. It elevates the recipe, giving the dairy-free alfredo sauce an authentic taste.
• Garlic, onion, salt, and pepper: These four ingredients enhance the overall flavor.
• Fresh herbs: I like to garnish my vegan fettuccine alfredo with fresh herbs, like basil or parsley.

How to make vegan alfredo sauce with cashews

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

Tips for making the best vegan fettuccine alfredo

Soak the cashews. Don’t skip this step! Soaked cashews absorb the water, creating a plump appearance and soft texture. This helps them blend smoothly and evenly.

Salt the pasta water. I always recommend salting the pasta water because it improves the flavor and evenly cooks the pasta. A good rule of thumb is to use 1 tbsp of salt per pound of pasta. Although this sounds like a lot, most of it is drained with the water.

Use your favorite pasta. While this dish is originally made with fettuccine noodles, you can use any type of pasta. If you need to, swap in a gluten-free or grain-free kind. I love using chickpea pasta because it’s high protein and naturally gluten-free.

Add vegetables or protein. Serve the fettuccine as is, or toss in roasted vegetables and a protein of your choosing. For veggies, popular pairings include broccoli, peas, cauliflower, and carrots. For protein, you can add tofu, chickpeas, tempeh, or chicken (if you aren’t vegan).

Garnish with fresh herbs. Fresh herbs add flavor and a pop of color. Sprinkle on some fresh basil, parsley, or chives.

How to store vegan fettuccine alfredo sauce

If you’d like to store leftovers or use this recipe for meal prep, I recommend keeping the cashew alfredo sauce and pasta separate. You’ll get the best results by storing the vegan alfredo sauce in a sealed container or mason jar. Keep inside the refrigerator and use within 3-5 days.

When you are ready to enjoy the meal, cook the fettuccine noodles (or pasta of your choosing). Transfer the noodles back into the pot and add the sauce. Stir together until hot.

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!

Note: This post was originally published on March 11th, 2020. The recipe and photos were updated on January 16th, 2024.

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