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a fork twirling vegan fettuccine alfredo pasta in a white bowl

Vegan Fettuccine Alfredo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 12 reviews
  • 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


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!


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.)


  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!


  • 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.


  • Serving Size: 1 serving
  • Calories: 490
  • Sugar: 4g
  • Fat: 17g
  • Saturated Fat: 2.5g
  • Carbohydrates: 62g
  • Fiber: 5g
  • Protein: 21g