Fettuccine Alfredo with Vegan Alfredo Sauce

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!

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.

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!

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.

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

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.

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!

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!

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.

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

xoxo

Sylvia

More vegan pasta recipes you may like!

• Roasted Cauliflower Pasta with Toasted Walnuts, Parsley, Garlic & Lemon zest 
• Orecchiette with Creamy Carrot Miso Sauce
• Charred Asparagus Kale Pasta with Lemony Cannellini Beans
• Garlicky Chard Pasta with Lemon and Toasted Bread Crumbs
• Vegan Mushroom Artichoke Pasta with Roasted Sunchokes

 Vegan Fettuccine Alfredo Video

Vegan Fettuccine Alfredo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 105 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

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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!

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Ingredients

Units USM Scale 1/2x1x2x

• 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:

• 1–2 tablespoons olive oil
• 1/2 white onion
• 4 fat garlic cloves
• 1/2 cup raw cashews, soaked or simmered see notes; or sub-hemp hearts
• 1 cup vegetable broth
• 2 tablespoons nutritional yeast
• 1/2 teaspoon white miso paste
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg

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

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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.

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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