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!
- It’s fast! The sauce can be made in 15 minutes while the pasta boils.
- Adaptable! Have a nut allergy? Swap out cashews for Hemp Hearts!
- 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.
- 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
- Add depth with white miso paste.
- Elevate the dish with a drizzle of truffle oil and Meyer lemon zest.
- Always generously salt the pasta water.
- Save some hot pasta water to loosen the pasta, if need be.
- 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
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
- 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
- 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
Instructions
- 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.
- 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.
- 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.
- 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).
- Divide among two bowls.
- 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
I’m not sure if call these an Alfredo sauce feels more like a base to a macaroni and cheese. That being said, this is my first vegan “cheese” sauce and it was ok. It did have a creamy texture but the flavor was a little strange to me
Hey Anna- sorry about that. It may not be for everyone.
I agree, the flavor was definitely not alfredo. In retrospect i shouldve replaced the broth with almond or cashew milk to get more of an authentic flavor.
Sorry this didn’t work for you.
Would a good Cabernet complement this dish? I am inviting a new bf over for dinner 😊
I normally say there are no rules and pick what you like to drink. But for this white sauce it may be a tad too robust? Either a Pinot for red, or a rich white? But again, no rules here. 😉
Made this tonight for my partner who is always sceptical of vegan food. He loved it! We both did! I used a combination of cashews and hemps seeds, sautéed baby spinach leaves with the mushrooms, and added some green beans and zucchini as well as the peas for some extra veg. It was delicious!
Love it Hannah!
Wow, this was amazing. Husband didn’t even know it was vegan!
Empty bowls all around with this recipe. (I even tripled the recipe and we are a household of 3)
Great flavor and comes together quickly. The sauce was a bit thin but it wasn’t a problem. Will make again!
This was very good. I will be adding this to my recipe rotation. I did not like frozen peas, will substitute broccoli next time.
Perfect! Thanks!
I ate this pasta so fast! It was so delicious and so easy to make, and as someone transitioning into a vegan lifestyle, this recipe couldn’t have suited me better. The taste was incredible. Thank you!
Yay, glad you liked it!
Love the pasta! and my family too!
Is it possible to not add the miso paste… my friend won’t eat it. Is there anything I can substitute it with or can I leave it out will it make a large difference?
It is possible, yes, but the miso really gives this its depth. I’m worried it would taste bland?
Excellent recipe. I like it better than “real” alfredo. More depth of flavor and I didn’t feel gross after eating it. Thank you!
Oh Good!
Can you make this without the yeast? What can I substitute?
Hi Logan, yes, just leave it out. 🙂
Wow! Thank you so much my family finally loved one of a vegan dish. I had to leave out miso and it was still great. We can’t do soy and the hemp seeds were perfect instead of the cashews. So easy and really great with smoking the mushrooms! Keep posting please!
Thanks so much and great to hear! 🙌
So good and easy to make 🙂
Thanks Alexis! Glad it worked for you!
Hi, i only have regular miso paste available. It is not white. Will it be a problem to cook this pasta with it?
This is fine!
Perfect 🙂
Yay Thanks Alexandra!
The depth of flavor in this sauce is amazing! The sauce wasn’t as thick I as prefer, but I corrected that with some potato starch. Next time I will probably add the water/broth in smaller portions but otherwise perfect! Delicious and will be sure to make again.
Omg this was Devine, would make it in a heartbeat
Glad you enjoyed it!
Easy to make. Very delicious. Our whole family loved this meal!
So happy you enjoyed Tracy!
This is my 4th time making it and love it. This time I added some of the sauteed mushrooms to the sauce to blend with it as well as chopped spinach. Always make a double batch of the sauce. Do you think I can freeze the extra sauce?
Haven’t tried freezing- my only concern is if the sauce would separate. Give it a try?
Could I use cashew milk instead of cashews and vegetable broth and if so how much milk?
Thank you
Dee I don’t think it will work the same. It wound be thick enough.
made it with hemp seeds and it was fantastic. We’ve tried a number of different vegan alfredo’s and this wins, easily.
Glad they worked – blended up ok for you?
We made this last night. Comes together easily and the results were fabulous. Great dish! Thank you.
This was very delicious! The hint of nutmeg added such good flavor. We will definitely make this again.
This recipe is a keeper!
Pleasantly surprised how yummy it is. Truly don’t miss the dairy. Thank you for posting such flavourful and creative recipes that work. 🙂