This Vegan Fettuccine Alfredo recipe is bright, zesty, and flavorful and the perfect meal for date night!  It makes two perfect, hearty portions. Made with a creamy delcious Vegan Alfredo Sauce tossed with sauteed mushrooms, peas, Meyer lemon zest, and a secret ingredient that gives this dish extra complexity and depth. Watch the Video!

Hello friends! I’m so excited to share this Vegan Fettuccini Alfredo with you! Honestly, the vegan Alfredo Sauce has been a complete lifesaver in our catering business through the years.  It’s a versatile sauce with something a little unusual to give it incredible depth. Our clients have begged for the recipe through the years, and we kept it a secret… until now!

Why you’ll love it!

  1. It’s fast! The sauce can be made in 15 minutes while the pasta boils.
  2. Adaptable! Have a nut allergy? Swap out cashews for Hemp Hearts!
  3. Many Uses! Here, we’re serving the Vegan Afredo sauce with a simple, quick pasta, but its uses are endless. I use it interchangeably as a vegan “bechamel” – to use in vegan lasagnas, mousaka, as a sauce for baked shells or baked pasta, you get the idea.
  4. It has depth! The secret ingredient in the Alfredo Sauce is … White miso paste!

Vegan Alfredo for two, tossed in a delicious cashew (or hemp) cream, with sauteed mushrooms, Meyer lemon zest and a secret ingredient that gives this extra complexity and depth. Can be made in under 30 minutes! #veganalfredo #veganalfredosauce

How to Make Vegan Fettuccine Alfredo

Start the pasta to boil, and at the same time, make the vegan alfredo sauce.

This vegan version of fettuccine alfredo is made even more flavorful with the addition of onion and garlic.

Vegan Alfredo for two, tossed in a delicious cashew (or hemp) cream, with sauteed mushrooms, Meyer lemon zest and a secret ingredient that gives this extra complexity and depth. Can be made in under 30 minutes! #veganalfredo #veganalfredosauce

But what gives this flavorful Vegan Alfredo Sauce its “depth” is a little white miso paste—the chef’s secret!

It’s so subtle that you can’t point it out in the finished dish, but it just adds that little something that elevates it up a few notches!

Vegan Alfredo Sauce

After the garlic and onions are tender and golden, just blend them up with raw cashews, veggie broth, miso, nutritional yeast, salt and a pinch of nutmeg.

Vegan Alfredo for two, tossed in a delicious cashew (or hemp) cream, with sauteed mushrooms, Meyer lemon zest and a secret ingredient that gives this extra complexity and depth. Can be made in under 30 minutes! #veganalfredo #veganalfredosauce

Blend until creamy and smooth. Here, I’m using a high-powered blender, so there’s no need to soak the cashews.

Vegan Alfredo for two, tossed in a delicious cashew (or hemp) cream, with sauteed mushrooms, Meyer lemon zest and a secret ingredient that gives this extra complexity and depth. Can be made in under 30 minutes! #veganalfredo #veganalfredosauce

To save time, if adding other veggies like peas, asparagus, or even broccoli – just toss them in the pasta water for the last minute or two of cooking to quickly blanch.

Vegan Alfredo for two, tossed in a delicious cashew (or hemp) cream, with sauteed mushrooms, Meyer lemon zest and a secret ingredient that gives this extra complexity and depth. Can be made in under 30 minutes! #veganalfredo #veganalfredosauce

Here we’ve also sauteed some mushrooms to add to the mix.  Add the drained pasta and Vegan Alfredo Sauce to a saute pan and gently warm. Toss in half the mushrooms and leave a few for garnishing the top.

Sprinkle with a little cracked pepper,  chili flakes lemon zest and truffle oil!

Vegan Alfredo for two, tossed in a delicious cashew (or hemp) cream, with sauteed mushrooms, Meyer lemon zest and a secret ingredient that gives this extra complexity and depth. Can be made in under 30 minutes! #veganalfredo #veganalfredosauce

Vegan Alfredo for two, tossed in a delicious cashew (or hemp) cream, with sauteed mushrooms, Meyer lemon zest and a secret ingredient that gives this extra complexity and depth. Can be made in under 30 minutes! #veganalfredo #veganalfredosauce

Chef Tips

  1. Add depth with white miso paste.
  2. Elevate the dish with a drizzle of truffle oil and Meyer lemon zest.
  3. Always generously salt the pasta water.
  4. Save some hot pasta water to loosen the pasta, if need be.
  5. If you feel fancy, try this with our Smoked Mushrooms! Easy and delicious!

Vegan Alfredo for two, tossed in a delicious cashew (or hemp) cream, with sauteed mushrooms, Meyer lemon zest and a secret ingredient that gives this extra complexity and depth. Can be made in under 30 minutes! #veganalfredo #veganalfredosauce

Divide among two bowls and enjoy!

Serving Suggestions and Storage

  • Leftover pasta can be stored in a sealed container in the fridge for up to 4 days, gently reheating on the stove.
  • You can absolutely make the sauce ahead and reheat it.
  • Serve the Vegan Fettucine Alfredo with a leafy green salad.

Vegan Alfredo for two, tossed in a delicious cashew (or hemp) cream, with sauteed mushrooms, Meyer lemon zest and a secret ingredient that gives this extra complexity and depth. Can be made in under 30 minutes! #veganalfredo #veganalfredosauce

I hope you enjoy this one-let us know in the comments below and don’t forget to rate it for us!

Vegan Alfredo for two, tossed in a delicious cashew (or hemp) cream, with sauteed mushrooms, Meyer lemon zest and a secret ingredient that gives this extra complexity and depth. Can be made in under 30 minutes! #veganalfredo #veganalfredosauce

xoxo

Sylvia

More vegan pasta recipes you may like!

 

 Vegan Fettuccine Alfredo Video

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Vegan Alfredo for two, tossed in a delicious cashew (or hemp) cream, with sauteed mushrooms, Meyer lemon zest and a secret ingredient that gives this extra complexity, flavor and depth. Can be made in under 30 minutes! #veganalfredo #veganalfredosauce

Vegan Fettuccine Alfredo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 104 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: vegan, pasta,
  • Method: stove top
  • Cuisine: italian
  • Diet: Vegan

Description

Date night Vegan Alfredo for two, tossed in a delicious cashew (or hemp) cream, with sauteed mushrooms, Meyer lemon zest and a secret ingredient that gives this extra complexity, flavor and depth. Can be made in under 30 minutes! Try this with Smoked Mushrooms for extra WOW factor!


Ingredients

Units Scale
  • 5 ounces dry pasta, cooked to package direction
  • 1 cup fresh peas (or frozen, or sub snow peas or steamed broccoli)
  • optional: 8 ounces mushrooms, sauteed, or try smoked mushrooms!

Vegan Alfredo Sauce:

Garnish: pepper, chili flakes, lemon zest ( Meyer lemons are especially nice), Italian parsley or Vegan cheesy sprinkle


Instructions

  1. Cook Pasta: Set salted water to boil in a large pot and cook pasta according to directions. If using fresh or frozen peas, feel free to add to the pasta water, during the last minute of cooking.
  2. Make Alfredo Sauce: Heat oil over med low heat,  and saute onion and garlic until tender and golden. Place it in a blender along with cashews, veggie broth, nutritional yeast, miso, salt, nutmeg.  Blend until creamy and smooth.
  3. Saute or smoke the mushrooms. If sauteeing, heat olive oil in a skillet over medium heat. Add mushrooms and saute 6-7 minutes,  until golden and tender, seasoniong with salt.
  4. Combine: Drain the pasta, add to a large pan along with the alfredo sauce, toss, and gently warm over low heat. Add the mushrooms and toss to coat (leaving a few for the top for garnish if you like).
  5. Divide among two bowls.
  6. Garnish with lemon zest, pepper, chili flakes and chopped parsley.

Notes

Cashews– need to be soaked 4-8 hours in water (and drained) or use a high-powered blender. Or alternatively, simmer the cashews in water boiling water for 15 minutes until tender.  For nut allergies, hemp seeds are a good substitution (and no need to soak).

Here is “How to Smoke Mushrooms” on your stovetop in a few days!

Nutrition

  • Serving Size: with peas and mushrooms
  • Calories: 504
  • Sugar: 11.9 g
  • Sodium: 675.9 mg
  • Fat: 21.6 g
  • Saturated Fat: 3.6 g
  • Carbohydrates: 63.9 g
  • Fiber: 11.4 g
  • Protein: 21.5 g
  • Cholesterol: 0 mg

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Comments

    1. You can leave it out Jasmin. You may want to increase the miso if it seems to need more richness.

  1. How nice it is to have something creamy as a Vegan! This was very flavorful. I didn’t add mushrooms since I did not have any on hand, and also added a little more garlic since I can never get enough garlic. Very tasty!






  2. I made this but added a ton of spinach and basil for a pesto cream sauce and it was fantastic! This will be a regular staple around here.

  3. While i was cooking, my little girl was moaning how good it smelled :). We are in Lent, and it is hard for me to switch from farmgirl meat-first recipes. But this is a definite winner! Simple and delicious! The only changes i made were i used liquid aminos and water instead of vegetable stock (because i had none),and i used marinated mushrooms, sliced and fried up.






  4. While i was cooking, my little girl was moaning how good it tasted :). We are in Lent, and it is hard for me to switch from farmgirl meat-first recipes. But this is a definite winner! Simple and delicious! The only changes i made were i used liquid aminos and water instead of vegetable stock (because i had none),and i used marinated mushrooms, sliced and fried up.






  5. This recipe sounds interesting.
    You did not double the broth in the larger recipe portions, however.

  6. Delicious! My whole family loved it! I made a double batch, do you know if you can freeze the leftover sauce?

    1. Hi Anna! A am so glad everyone enjoyed it! I think it should freeze well, but honestly have not tried freezing it? Has anyone else?

  7. My son wanted cheesy noodles (read Velveeta), but I wanted a healthier version. This was so fast and easy to make, I just did the plain Alfredo sauce. It was fun to make all the family members taste it and then let them know it was vegan, no heavy cream or cheese, they were all amazed! I sprinkled some chile flakes and a small squeeze of lemon on mine, so so good, and none of the bad stuff. Wonderful recipe 👏






    1. I’m not sure if they would get as creamy? Be sure to soak them if you give it a try.

    1. Awesome to hear Lisa- thanks for circling back and rating this! Always appreciated!

  8. Delicious. I added a scant 1/4 tsp of dried chilli only and it was perfect. Garnished with parsley and lemon zest. Rave reviews.






  9. I would give this recipe 10/10! It was easy to make and I almost followed the directions to a T (I didn’t have miso paste on hand). Served it with baked cod and my whole family enjoyed it! I wouldn’t change a thing.

  10. Can someone please tell me what weight 1/2 a cup of raw cashew nuts is? Both measurement choices show 1/2 cup.

    Also, does anyone have the formula to convert US cups to UK measures, either ounces or grams? Not being able to do this prevents me from using so many US recipes.

  11. Loved this! I previously made a vegan alfredo that was bean-based and it tasted like… well, beans. It was like a hot bowl of hummus; as much as I like hummus, that wasn’t great. This recipe, however, had a great flavor and I really enjoyed it. I made a couple edits: used BTB Garlic bullion instead of the veg broth, and added a block of cashew mozzarella cheese that I happened to have into the mix for some extra creaminess. Also, I browned some fresh sage in a little vegan butter, pulled it out of the oil, and used that to sautee my mushrooms, and used the fried sage as a garnish at the end. This was great, and I’ll be using this a lot. I’m already thinking of how I can mix in a little red sauce for a vegan vodka sauce.






  12. I’ve made this before and loved it; this time I modified a bit. I doubled the pasta. Then I caramelized onions and cooked the garlic with the mushrooms, instead of adding both directly to the sauce to blend. I added red pepper as well and omitted the peas this time. It had a really rustic taste!! I think next time I’d add tomatoes cuz I think tomatoes and this sauce would go well together!






  13. This was sooo delicious! Absolutely LOVE it! The cashew is super creamy but not too heavy, and the parsley with lemon juice is divine on the top. Defiantly making this again with fresh or frozen peas. Can I freeze this recipe? Thank you!






    1. Hey Tania! I would double the recipe. You perhaps could get 3 smaller portions, but 4 might be pushing it. 🙂

  14. I made this dish for dinner this evening and my wife loved it. She said even non-vegans would likely love this as the sauce is yummy. The miso paste added a great flavor. I had fresh parsley from my herb garden, and the lemon zest was also a hit. I did have sauted mushrooms along with the peas. Thank you for a great recipe!






  15. Seriously the best Alfredo we’ve had. Better than the Alfredo at Olive Garden. Both of my kids love it (8 and 2). And so do my non vegan in laws!






  16. This recipe, Date Night Alfredo is amazing. It is a dish that could be served at a 5 star restaurant! Thanks for this recipe.






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