DinnerRecipes

30-Minute Vegan Fettuccine Alfredo

posted by Melissa Huggins January 30, 2017 14 Comments
This Vegan Fettuccine Alfredo is rich, creamy & buttery. It's a simple, yet luxurious dish, that can be yours in 30 minutes or less.

Vegan Fettuccine Alfredo ~ rich, creamy & buttery. It’s a simple, yet luxurious dish, that can be yours in 30 minutes or less.

This Vegan Fettuccine Alfredo is rich, creamy & buttery. It's a simple, yet luxurious dish, that can be yours in 30 minutes or less.Valentine’s Day is just around the corner, and I think this Vegan Fettuccine Alfredo would be the perfect romantic meal to have at home. When I think of Valentine’s Day, I think of comfort food, and nothing says comfort, like a good ol’ plate of creamy pasta.

I recently posted a gorgeous collection of 20 Valentine’s Recipes, and 20 Valentine’s Dessert recipes from my favorite food bloggers. So if you need more inspiration, you can check those out (you won’t regret it). I really think this Vegan Fettuccine Alfredo should be added to the list too, because it fits right in with the deliciousness!

This Vegan Fettuccine Alfredo is rich, creamy & buttery. It's a simple, yet luxurious dish, that can be yours in 30 minutes or less.

A little bit of history

The original fettuccine Alfredo recipe wasn’t made with cream at all. It was just simply butter, parmesan cheese and cooking water, tossed over fresh-cooked pasta (pasta in bianco). The butter and cheese melt together to form a smooth cream-like sauce.

in 1908, restaurant owner, Alfredo Di Lelio created this recipe for his pregnant wife, because she didn’t have an appetite, and was losing weight. She regained her appetite and fell in love with his creation. Per her suggestion, pasta in bianco was now a staple on the restaurant’s menu.

Years later, two famous Hollywood actors were in Rome on their honeymoon. They had dinner at Alfredo’s and ordered the pasta in bianco, with the house-made fettuccine pasta. The pair thought it was the tastiest pasta dish they’ve ever had, and spread the word about Alfredo’s creation amongst Hollywood’s elite. To thank Alfredo for his hospitality, they sent him an engraved silverware set, and a photo of them. American Press caught wind of the gesture and published the story everywhere, and Fettucine Alfredo was born.

Alfredo’s restaurant now became a stomping ground for famous actors, and started to draw large crowds outside. Each star left their photograph which became a part of the restaurant’s decor, and is still there today. Local Italians stayed clear of this tourist attraction, and were unimpressed by the butter & cheese dish. The popularity of Alfredo’s grew and a few restaurants were opened up in the US. Overtime, the American version of the dish changed from simple butter & cheese, to a creamy rich sauce, which ironically isn’t the best tummy ache healer.

This Vegan Fettuccine Alfredo is rich, creamy & buttery. It's a simple, yet luxurious dish, that can be yours in 30 minutes or less.This Vegan Fettuccine Alfredo version is just as creamy & cheesy

I grew up with the Americanized version of Fettucine Alfredo, and it would be my first choice on the menu while dining out. I just loved that super cheesy & creamy sauce. Over the years, I would order it less and less, because it would really hurt my tummy. After going vegan, I understood why…humans were not meant to consume dairy.

Well just because vegans don’t consume dairy, doesn’t mean we can’t have any fun. The proof is in the photo above. Does the dish seem to be lacking anything? No way! This sauce is just as creamy and cheesy as the Americanized version, but it will leave your tummy much happier afterwards.

To replace the heavy cream, I used very simple and wholesome ingredients. I used unsweetened soy milk, raw cashews and potato. The potato part might sound weird, but it really helps thicken the sauce, and makes it creamy & velvety. To enhance the cheesy flavor, I used nutritional yeast & fresh lemon juice. It adds a subtle zing to every bite.

This Vegan Fettuccine Alfredo is rich, creamy & buttery. It's a simple, yet luxurious dish, that can be yours in 30 minutes or less.Ready in 30 minutes or less

This fabulous luxurious dish can be yours in 30 minutes, and it’s quite simple to make. You’ll need to steam or boil 2 small potatoes (about 8-10 minutes), that will be blended in the sauce. To make things even easier, you can cook the potatoes the day before and pop them in the fridge. The cashews also need to be softened by boiling for 10-15 minutes. If you’d like to save a step here too, just soak them in water for 4 hours or overnight.

Now cook up the fettuccine in a large pot of salted boiling water. Cook until al dente (about 10-12 minutes). Boil the cashews, potatoes and pasta at the same time (not the same pot) to make things quicker. Drain and drizzle the pasta with olive oil to prevent sticking. I usually start the sauce 5 minutes before the pasta will be done. This way it’s not sitting too long, and it will be hot & fresh when it goes into the sauce.

For the sauce, place the remaining ingredients into a blender. Blend until potatoes & cashews have completely broken down & sauce is smooth, about 1-2 minutes. Set aside. Now heat up vegan butter in large pan over medium heat. When melted, add minced garlic & sauté for 2-3 minutes, until lightly brown. Pour cream sauce into the pan and cook for 3-4 minutes, until sauce slightly thickens up.  Add pasta & thawed peas to pan, and gently toss to coat. Serve immediately.

This Vegan Fettuccine Alfredo is rich, creamy & buttery. It's a simple, yet luxurious dish, that can be yours in 30 minutes or less.So, are you ready? Let’s do this!

This Vegan Fettuccine Alfredo is rich, creamy & buttery. It's a simple, yet luxurious dish, that can be yours in 30 minutes or less.

I’d love to hear from you

If you make this Vegan Fettuccine Alfredo, I’d love to get your feedback. You can leave a comment below and let me know what you think. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

This Vegan Fettuccine Alfredo is rich, creamy & buttery. It's a simple, yet luxurious dish, that can be yours in 30 minutes or less.

 

Print
Vegan Fettuccine Alfredo
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
This Vegan Fettuccine Alfredo is rich, creamy & buttery. It's a simple, yet luxurious dish, that can be yours in 30 minutes or less.
Course: Main Course
Recipe Type: Gluten-Free, Vegan
Servings: 6
Calories: 273 kcal
Author: Melissa | Vegan Huggs
Ingredients
  • 1/2 cup raw cashews (*See note)
  • 16 ounces dried fettuccine pasta (GF if preferred)
  • Drizzle of olive oil
  • 1 1/2 cups white potato, peeled & chopped into 1-inch cubes (about 2 small potatoes)
  • 1 cup unsweetened soy milk (or any plant-based milk)
  • 1 cup vegetable broth, low sodium (*see note)
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons Himalayan salt (or preferred salt), more to taste
  • 2 tablespoons nutritional yeast
  • 1 tablespoon tapioca flour/starch
  • 2 tablespoons fresh lemon juice
  • 2 med/large garlic cloves, minced
  • 2 tablespoons vegan butter
  • 1 cup frozen peas, thawed (*See note)
Instructions
  1. In a small pot, boil water and remove from heat. Add cashews and cover for 10-15 minutes, until softened.
  2. Steam or boil the potato until tender (about 8-10 minutes). Drain and set aside.
  3. Place fettuccine in a large pot of salted boiling water. Cook until al dente (about 10-12 minutes). Drain and drizzle with olive oil to prevent sticking.
  4. Drain & rinse cashews and discard water. Now place all ingredients into a blender (except butter & garlic). Blend until potatoes & cashews have completely broken down & sauce is smooth, about 1-2 minutes. Set aside.
  5. Heat up butter in large pan over medium heat. When melted, add garlic & sauté for 1-2 minutes, until lightly brown (be careful not to burn).
  6. Pour cream sauce into the pan. Cook for 3-4 minutes, until sauce slightly thickens up. Stir often to prevent burning. Taste for seasoning, and add more if needed.
  7. Now add pasta & thawed peas to pan, and gently toss to coat. Serve immediately. Enjoy!
Recipe Notes

*Cashews: To make things easier, pre-soften your cashews by placing them in cool water for 4 hours, or overnight in the fridge. Then they'll be ready to pop in the blender.

 

*Peas: To thaw peas, place in a colander and rinse under cool water for 1-2 minutes. Set aside.

 

*Vegetable Broth: I like to use low sodium broth, so I can control the salt taste. Some broths are too salty and can ruin a good recipe. If you would like to use a regular broth, make sure to cut down the added salt in the recipe. Taste as you go along. Another option, is to blend low sodium and regular broth together.

 

 

Nutrition Facts
Vegan Fettuccine Alfredo
Amount Per Serving
Calories 273 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 21mg 7%
Sodium 654mg 27%
Potassium 468mg 13%
Total Carbohydrates 35g 12%
Dietary Fiber 4g 16%
Sugars 3g
Protein 11g 22%
Vitamin A 9.3%
Vitamin C 17.6%
Calcium 8.2%
Iron 18.4%
* Percent Daily Values are based on a 2000 calorie diet.




This Vegan Fettuccine Alfredo is rich, creamy & buttery. It's a simple, yet luxurious dish, that can be yours in 30 minutes or less.

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14 Comments

Pam Allard February 5, 2017 at 9:50 am

This sounds wonderful! I will be making it soon Melissa!

Reply
Melissa Huggins February 5, 2017 at 10:35 am

Hi Pam! Thank you so much. I’d love to hear how you like it. 🙂 Have a great Sunday 🙂

Reply
Agness of Run Agness Run February 8, 2017 at 8:38 am

This is such a great recipe for the alfredo sauce, Melissa.Love the combination of the ingredients!

Reply
Melissa Huggins March 7, 2017 at 10:27 am

Thank you, Agnes! It’s one of my favorites 🙂

Reply
Shayna Medinger February 9, 2017 at 12:26 pm

This looks amazing! Can anything be subbed for the tapioca flour, though? I don’t want to buy some just for one recipe if I can avoid it, as it’s not something I use frequently. Does regular flour work?

Thank you!

Reply
Melissa Huggins February 9, 2017 at 1:20 pm

Hi Shayna, you don’t even need the tapioca at all. It just adds touch more thickness & slight stretch. The recipe will work fine without it, just cut the broth down a 1/4 cup (you can always add more if it’s too thick). I haven’t tried it with any other flour yet, but I’d imagine arrowroot, cornstarch or all-purpose would be fine. I’d love to hear how it turns out for you. Thank you for stopping by 🙂

Reply
Shayna Medinger February 16, 2017 at 4:25 pm

Thank you so much! I finally made it and used cornstarch, and it turned out phenomenal! Probably the best vegan alfredo I’ve ever had, and it tastes even better the next day. A+ on this one!!

Reply
Melissa Huggins February 16, 2017 at 6:55 pm

Hi Shayna, I’m so happy the cornstarch worked out for you. Thank you for giving this recipe a shot and leaving your feedback. It’s great to hear that you loved it. I agree…the leftovers are great the next day. 🙂

Reply
Trish February 11, 2017 at 8:17 am

Looks amazing and I bet tastes just as good as it looks! Def making this over the weekend! I’m not a pasta fan but sometimes dishes like this makes crave it! Funny you should mention tummy probs eating dairy. I was a vegetarian for decades and thought I had severe IBS. I mean I would be in agony during the night that it’d wake me up. And over the course of the day my stomach would slowly bloat up. I hated going out at night and if I had a special event to go to it was not uncommon for me to give myself a laxative!! When I went vegan my stomach issues disappeared immediately! I mean gone and I’ve never had another issue with my gut. Decades I lived with this debilitating problem and not once did doctors suggest to cut out dairy. So that’s my story 🙂 Will report back once I’ve made this dish of yumminess! 😉

Reply
Melissa Huggins February 11, 2017 at 10:44 am

Hi Trish, thank you for sharing your story. I can so relate to the belly bloat too. I always had a thin build, but my stomach would stick out. I tried doing a ton of ab work and exercise, but it would remain the same. After giving up dairy, it went down a lot… it wasn’t perfectly flat, but I was so happy. It was the dairy all along. I felt so much better too, and had tons more energy. Same here, not one doctor recommended that I give up dairy. Thank you for stopping by. I’d love to get your feedback on this recipe 🙂

Reply
Kathryn Grace February 11, 2017 at 10:10 am

Now this just might be the vegan Alfredo sauce that finally helps me make the switch on this dish–still one of my big weaknesses. I suspect the potatoes are the clincher as I never met a potato dish I didn’t like. We don’t buy soy milk, and I don’t make it, but I do make cashew, almond and coconut milks. Would any of those work as well as the soy, do you think?

Reply
Melissa Huggins February 11, 2017 at 10:49 am

Hi Kathryn, I hope this will be the recipe to help you. Dairy was really hard for me to give up too. Yes, the potatoes give this sauce a thick and creamy texture. They are quite awesome! You can use any plant-based milk you prefer…just make sure it’s unsweetened. I’d love to hear your feedback. Thank you for stopping by 🙂

Reply
Trish February 18, 2017 at 9:29 am

I was right!! This tasted just as good as it looks. Made it last night. Husband, who is not a vegan nor a fan of peas, raved on about it multiple times throughout the meal. I think when you can get a non-vegan loving a vegan dish, then you know you’ve got a winner. Thanks so much for an awesome, comforting meal. Def a keeper!!

Reply
Melissa Huggins February 19, 2017 at 10:50 pm

Hi Trish, Thank you so much for making it. I’m so happy that your hubby loved it. I love when a non-vegan gives my recipe a thumbs up. Made my day 🙂

Reply

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