Vegan Fettuccine Alfredo

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
Cuisine Gluten-Free, Vegan
Keyword Vegan Fettucine Alfredo
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 People
Calories 273kcal
Author Melissa | Vegan Huggs


  • 1/2 cup raw cashews
  • 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
  • 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 tablespoons vegan butter
  • 2-3 med/large garlic cloves , minced
  • 1 cup frozen peas , thawed (*See note)


  • Boil the potatoes and cashews about 8-10 minutes until the potatoes are fork tender. Drain and set aside.
  • 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.
  • 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.
  • Heat up butter in large pan over medium heat. When melted, add garlic and saut√© for 1-2 minutes, until lightly brown (be careful not to burn).
  • 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.
  • Now add pasta and thawed peas to pan and gently toss to coat. Serve immediately. Enjoy!


  • To thaw peas, place in a colander and rinse under cool water for 1-2 minutes.¬†


Calories: 273kcal | Carbohydrates: 35g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Sodium: 654mg | Potassium: 468mg | Fiber: 4g | Sugar: 3g | Vitamin A: 465IU | Vitamin C: 14.5mg | Calcium: 82mg | Iron: 3.3mg