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

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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 103 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

Share this with the world!

Subscribe
to get recipes via email

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Comments

  1. I’ve made a lot of Cashew Alfredo sauces and this one is a game changer. I never thought to add veggie stock and the lemon zest *chefs kiss*. I didn’t add the miso because I don’t keep it on hand. Served it with roasted tomatoes and roasted cauliflower mixed with the noodles. Don’t hesitate, make this!






  2. very easy and absolutely delicious – i used asparagus and wild mushrooms. the little spikes of chilli flakes are great, thanks

  3. One of my favorites. Do you think the sauce can be doubled and frozen ? We do hemp seed instead of cashews.






    1. I haven’t tried freezing the sauce, but I bet it should be fine? If you freeze it will you let us know?

  4. Everything about this recipe is AMAZING! I made it exactly as written (but doubled it) and my husband I both agree it is a keeper! I will definitely be making this again as we start our journey to eat more plant-based. Thank you!






  5. Also it was stated you don’t need to soak the cashews if u a have high power blender but at the bottom of the article under notes it states to soak them as well as having a power blender… unclear recipe.

  6. Delicious! It’s a keeper for sure!
    We are trying to slowly change over to a mostly plant based diet. Will be trying more of your recipes.






  7. This has become my go-to dish. I use a combo of trumpet/cremini mushrooms (caramelized mmmm) and 2c English peas. Last night I added chopped collards to the mushroom sauté. What a great “alfredo”! I love grating fresh nutmeg on top






  8. This was very tasty! The combination of flavors was great, however, my sauce ended up being a bit grainy rather than smooth. I soaked the cashews for 6 hours and used a high powered blender as recommended, but even blending for longer didn’t create a smooth texture. Any idea what could have caused that?






  9. This was so delicious! Doubled the recipe for the family and everyone loved it. Will be using this one again for sure!






  10. This was AMAZING 😍 As others have mentioned, light but so creamy and delicious! I didn’t have miso paste, used soy sauce instead and that worked well. I’ll definitely look through this blog and try other recipes






      1. I havent tried this with peanuts. Cashews have such a creamy texture and mild taste- i think the peanuts would totally change the dish. That being said, it still might turn out good in its own way using peanuts. 🙂

  11. Hi, recipe looks delicious and feedback is all positive…wondering how to reduce the carb load for a diabetic family member. Would you suggest Zuccini pasta as a tasty alternative?

    Thanks.

  12. This recipe is phenomenal! I have followed it exactly and everybody loved it!
    So creamy, and did not need anything else to add to enhance the flavor. Will be making this again and again:)






  13. Love this recipe it tasted phenomenal! It’s so fast and easy to make! I did soak my cashews in warm water while I prepared everything and added it into the blender at the end– this definitely help give the sauce a more creamy consistency!






  14. I am allergic to peanuts and all tree nuts and cashews. I have no experience with hemp seeds- do you just blend them raw or do you boil them first or toast them before blending with other ingredients to make the sauce. More detailed instructions regarding hemp seeds in this recipe would be greatly appreciated .Thanks

  15. YUM!!

    I absolutely loved this recipe, it was so simple and came together incredibly fast! I made it exactly as written and the lemon zest/red chili flakes were a perfect touch. I love that it gives the mouthfeel and taste of alfredo but doesn’t weigh you down and make you feel blah after eating it. So delicious I can’t wait to make this again! Thanks so much for sharing 🙂






  16. I tried to bring the cashews to a boil and then let them sit for 15 minutes. The consistency was off. A little gritty but it reminded us of sprinkled parm cheese on top. Overall very tasty!






    1. The cashews are definitely better when soaked- ensures a creamy sauce. Or simmered a little longer.

  17. The flavor is so good, I ate half for lunch and the other half for dinner!
    I do have some tips for anyone who hasn’t made it yet.

    First, use a blender. I tried using my food processor to blend the sauce, it worked well enough but I do think a blender would have done much better.

    Second, none of my local stores had raw cashews so I rinsed roasted cashews and just omitted the salt. It still tasted amazing so I would say if you can’t find raw, roasted works too.

    I excited to make this for my in-laws! I have yet to bring a vegan dish over.






Categories

Our Latest Recipes