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
My family’s go to past recipe!! Even the kids love it 🙂
So easy and delicious!!
i havent tried this yet as i live in Canada and the nutritional yeast at Amazon.ca is astronomicaly expensivel! is there a substitute i could use?
I think just leave it out!
Not sure where you live in canada, but you should be able to find it at your local grocery store. Sobeys and metro have it
Very delicious!
Hi there, great recipe & already excited to try it out now! I do doubt that 5 oz pasta will be enough for 2 people though (140 grams) are you sure this is sufficient?
Feel free to add more. Two ounces is typically a serving, albeit smaller.
This alfredo sauce was amazing, lite but flavorful with lots of creamy goodness. I substituted cashew cheese 1/3 cup instead of the cashews and it was fabulous. I should have doubled the recipe because it was so good there weren’t leftovers! 🙂
Awesome, great to hear Courtney! 💜
Love, Love, LOVE this! I didn’t have the white miso paste (I wish I did) So I substituted it with soy sauce, but it still turned out delicious! Keeping this and sending my family the link because this truly was better than expected! Trying it again soon but with the white miso paste.
Hi! Is this 75 carbs per serving? Excited to try, but my husband is diabetic and now I’m worried about the carbs. Thanks!
There is some error but I can’t seem to nail it down. Most carbs are from the pasta and perhaps peas, so you can calculate based on your pasta?
Can this be made with chia seeds instead of hemp seeds? I accidentally bought hearts of Palm instead of Hemp hearts lol and I dont have cashews
Chia will not work here- hemp seeds or cashews gives this the creaminess the sauce needs. I’m sorry.
Good day! instead of the miso paste can I substitute miso powder instead? Thanks
Hi Seirra, I had not used miso powder before. But I don’t see why that wouldn’t work? Start off conservatively. Add more to taste?
I just love this recipe, actually prefer it to any Alfredo sauce I’ve tried! I change out the mushrooms for other veges to accommodate the fussy eaters in the family, but its easy to make, and most importantly delicious!! Thanks so much for your awesome content.
I want to make this but for 5 servings. How’s do I adjust the ingredient amount? Thank you.
I would tripple the ingredeints. 🙂
I second what Tricia said above! WOW … I followed this to a “T” (adding the red pepper flakes and the lemon zest… ) and it was absolutely delicious!! I’m so glad I found your site! Everything I’ve made thus far has been AMAZING! (I will go back and comment on the Frankies and the Biryanni!) Thank you!! Your recipes have been nothing short of AMAZING!
Thanks Heidi!
Instructions unclear. Accidently burned down house.
Wow. Hope you are kidding?
I will never make Alfredo sauce using butter and cheese again! This was so flavorful and delicious it is now my new go-to recipe for pasta night. I have never made cashew sauce before and it was a breeze. Mixed everything in my food processor and took no time at all! Zero leftovers so I need to make another batch tomorrow!
Awesome Trisha!
I love this recipe it is so good! I have used cashews for this recipe, but ran out. I do have hemp seeds. Do the hemp seeds need to soak as well or do they get a quick boil?
They don’t need to cook or soak, should be fine just blended. 🙂
This Alfredo sauce was delicious!
Loved it! Used broccoli instead of peas and topped with lemon pepper, chili flakes, drizzle of lemon juice and fresh parsley. Great flavor and easy to follow instructions. Thank you 😊
Made this tonight (with hemp seeds). It was delicious! Will definitely make it again.
Great to hear! Glad the hemp seeds worked for you!
Hi, I am making this today and couldn’t find miso paste. What about miso broth?
I bet that would work instead of veggie broth?
Love this recipe. Anything to substitute the miso? I don’t use it in anything else and I don’t know how long it is good in the fridge. I just keep buying full tubs of it
You can leave it out, but it does add good depth. It lasts forever in the fridge and I often use it in Miso Soup or as a substitute for veggie broth.
My oldest son is vegan so they rest of my family decided to do a vegan 30 day family challenge. I was skeptical of the nutritional yeast but this was delicious. I left out the peas and added broccoli. I can’t wait to try more of your recipes. Quick question: Can the sauce and pasta be frozen?
Great to hear Heidi! I haven’t tried freezing this yet, so not sure how the consistency would be after thawing.
One of the best plant-based recipes I’ve tried! We have really struggled with finding delicious plant-based recipes that aren’t boring or lack flavor. This was amazing! Didn’t miss the cream, butter, or cheese at all. Thank you for the recipe!
thanks Claire!
This was the first of your recipes I tried and it was amazing! Definitely making it again and looking forward to trying others.
Awesome, glad you enjoyed this! 🙌
I knew this was going to be good and it did not disappoint! Next time I will try to smoke the mushrooms as well. So good, so easy and I absolutely did not miss the dairy.
Awesome Ana! Glad you enjoyed!!!