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!

vegan fettuccine alfredo pasta inside a white bowl

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.

The vegan fettuccine alfredo is:

  • Creamy, rich, and flavorful
  • Dairy-free, oil-free, and soy-free
  • Easily made gluten-free & grain-free
  • Quick, easy, and made in 30 minutes or less
  • A great weeknight dinner idea for families
  • Kid-approved and non-vegan approved!
vegan fettuccine alfredo pasta inside two white bowls

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.
small white bowls of cashews, lemon juice, almond milk, salt, nutritional yeast, garlic, and noodles on a white plate

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.

a bowl of raw cashews soaking in water
In a medium pot, bring 3 cups of water to a boil. Add raw cashews to a bowl. Pour the boiling water over the cashews. Set aside to soak for 20 minutes. After, drain the water.
vegan fettuccine alfredo sauce ingredients inside a Vitamix blender
In a blender, add the soaked cashews, non-dairy milk, nutritional yeast, garlic, lemon juice, mellow white miso paste, onion powder, salt, and black pepper.
vegan fettuccine alfredo sauce inside a Vitamix blender
Blend on high speed until completely smooth and creamy.
cooked fettuccine pasta inside a white le creuset dutch oven
Cook the pasta according to the package instructions. After, drain the water and transfer the pasta back into the pot.
pouring vegan alfredo sauce over a pot of fettuccine noodles
Pour the alfredo sauce over the pasta. Gently toss to combine and warm.
creamy vegan fettuccine alfredo inside a white le creuset dutch oven
Serve fettuccine alfredo with fresh herbs of your choosing, such as basil or parsley. Enjoy!

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.

vegan fettuccine alfredo pasta inside two white bowls beside cashews and a wooden fork

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.

a fork twirling vegan fettuccine alfredo pasta in a white bowl

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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a fork twirling vegan fettuccine alfredo pasta in a white bowl

Vegan Fettuccine Alfredo

  • Author: purelykaylie
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Cook, Stovetop
  • Cuisine: Italian
  • Diet: Vegan

Description

The BEST vegan fettuccine alfredo recipe! This cashew alfredo sauce is rich, creamy, dairy-free, and oil-free. It’s made with healthy ingredients like nutritional yeast, cashews, lemon juice, and almond milk. The quick and easy recipe is made in 30 minutes with one pot and a blender. It’s a delicious plant-based comfort food & healthy pasta dinner for weeknights!


Ingredients

Units Scale
  • 1 + 1/4 cup raw cashews
  • 1 cup non-dairy milk (such as almond milk)
  • 1/3 cup nutritional yeast
  • 4 cloves garlic
  • 1 tbsp lemon juice
  • 1 tbsp mellow white miso paste
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 10 oz fettuccine pasta (gluten-free or grain-free if needed)
  • Fresh herbs, for garnish (basil, parsley, chives, etc.)

Instructions

  1. In a medium pot, bring 3 cups of water to a boil.
  2. Add raw cashews to a bowl. Pour the boiling water over the cashews. Set aside to soak for 20 minutes. After, drain the water.
  3. In a blender, add the soaked cashews, non-dairy milk, nutritional yeast, garlic, lemon juice, mellow white miso paste, onion powder, salt, and black pepper. Blend on high speed until completely smooth and creamy.
  4. Cook the pasta according to the package instructions. After, drain the water and transfer the pasta back into the pot.
  5. Pour the alfredo sauce over the pasta. Gently toss to combine and warm.
  6. Serve fettuccine alfredo with fresh herbs of your choosing, such as basil or parsley. Enjoy!

Notes

  • Pasta: I recommend using fettuccine noodles, but you can use any type of pasta. If needed, feel free to use a gluten-free or grain-free option.
  • How to store: 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 to the pot and add the sauce. Stir together until hot.

Nutrition

  • 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 sauce with cashews, cashew alfredo sauce

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