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Home » Recipes » Vegan Dinner Recipes » Go-To Pasta » Skinny Vegan Fettuccine Alfredo

Skinny Vegan Fettuccine Alfredo

by Sarah McMinn / Posted: September 26, 2016 / Updated: March 22, 2021 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 30 mins

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Creamy and decadent, this vegan Fettuccine Alfredo has a secret healthy ingredient that makes it a meal the whole family will love. Made in just 30 minutes for a quick, delicious, and surprisingly veggie-packed dinner. 
Creamy and decadent, this vegan Fettuccine Alfredo has a secret healthy ingredient that makes it a meal the whole family will love. Made in just 30 minutes for a quick, delicious, and surprisingly veggie-packed dinner. 

Creamy and decadent, this vegan Fettuccine Alfredo has a secret healthy ingredient that makes it a meal the whole family will love. Made in just 30 minutes for a quick, delicious, and surprisingly veggie-packed dinner.

Vegan Fettuccine Alfredo on white plate

Disclosure: This post may contain affiliate links.

When it comes to comfort food it doesn't get much better than a big plate of Fettuccine Alfredo. Amiright?

For most months of the year, I eat pretty darn healthy. Kicking it off every January with my 30-day cleanse, I maintain a mostly whole-food, gluten & refined sugar-free diet throughout the spring and summer. And I feel awesome! I have lots of energy, I sleep straight through the night, and I manage stress better. Life is great when I make healthy choices and I can never imagine another way.

But then something happens towards the end of September.

The days get shorter, the pumpkin spices come out, tea gets replaced with homemade chai lattes, and I get some hardcore vegan pasta cravings. And those cravings will stop at nothing. It's pasta, gnocchi, and pumpkin pastries from here until the sun sets on 2019.

But just because I'm craving pasta, doesn't mean I have to eat completely unhealthy for the next several months. And that is why I love this vegan fettuccine with skinny Alfredo sauce.

Plate of skinny Fettuccine Alfredo

Table of Contents show
How to Make Vegan Fettucine Alfredo {Video}
Recommended Ingredients & Equipment
How to make Vegan Fettuccine Alfredo
Serving and Storing
Frequently Asked Questions
More Vegan Pasta Recipes
Skinny Vegan Fettuccine Alfredo
Cauliflower Alfredo Sauce
Pasta
Toppings

How to Make Vegan Fettucine Alfredo {Video}

Recommended Ingredients & Equipment

Ingredients & Substitutions

  • Fettuccine Pasta – Feel free to swap out the fettuccini noodles for any other kind of pasta you have on hand.
  • Olive Oil
  • Cauliflower
  • Vegetable Broth
  • Garlic
  • White Onion
  • Non-Dairy Milk – I recommend a full-bodied, subtle flavored milk like cashew, soy, or macadamia nut milk. Whatever you use, make sure it’s unsweetened.
  • Fresh Parsley
  • Lemon
  • Salt & Pepper
  • Vegan Parmesan – I’m a HUGE fan of Violife parmesan. It is creamy, melty, and tastes exactly how I remember parmesan to taste. If you don’t have access to Violife, you can make your own parmesan or omit it altogether.

Recommended Equipment

For this recipe, you will need a saucepot, skillet, basic kitchen utensils, including a chef's knife, a high-powered blender, and a colander. (<<affiliate links)

Check out the full list of my recommended kitchen tools and gadgets.

Cauliflower florets on cutting board

How to make Vegan Fettuccine Alfredo

Step One - Make the Cauliflower Sauce

Break the cauliflower into bite-sized florets. Sauté the cauliflower with diced onions and minced garlic until the onion is fragrant. Add vegetable broth, cover, and cook until the cauliflower is tender.

Cooked cauliflower florets in skillet

Blend the cooked cauliflower, along with the remaining Alfredo sauce ingredients in a high-speed blender until perfectly smooth.

Step Two - Make the Fettuccine

Cook the fettuccine in a large pot of boiling salted water. Make sure your pot is large enough to allow the pasta to cook without sticking together. Once it is al dente, about 12 minutes, drain it through a colander and toss it with 1 tablespoon of olive oil. This prevents the pasta from clumping together as it cools.

Fettuccine pasta in colander

Step Three - Assemble and Serve

In a large bowl, toss the cooked fettuccine pasta with the skinny Alfredo sauce. Top with vegan parmesan cheese, fresh parsley, and freshly ground pepper.

Finished dish with vegan parmesan and fresh parsley

Serving and Storing

Serving - Serve this fettuccine immediately with vegan parmesan cheese, freshly ground pepper, parsley, and lemon wedges. Serve with Vegan Caesar Salad or artisan bread.

Storing - Leftovers are better kept separately. Extra Cauliflower Alfredo Sauce can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months. Let it thaw in the refrigerator overnight before using.


Frequently Asked Questions

Can this recipe be gluten-free?

Sure! There are many vegan and gluten-free pasta options available. This is my favorite brand of gluten-free pasta. (<<affiliate link)

Can this recipe be keto-friendly?

Sticking to a keto diet? No problem! Make this Fettuince Alfredo Keto-friendly by using nut-based milk such as cashew and swapping out the fettuccine noodles for zucchini noodles.

Fettuccine Alfredo wrapped around a fork

More Vegan Pasta Recipes

  • Skinny Creamy Garlic Sauce Pasta
  • Vegan Pesto Pasta with Sun-Dried Tomatoes
  • Creamy Butternut Squash Pasta with Bechamel Sauce
  • Penne Pasta with Vegan Vodka Sauce
  • Pumpkin Alfredo with Roasted Hazelnuts

Vegan Fettuccine Alfredo on white plate

Skinny Vegan Fettuccine Alfredo

Creamy and decadent, this vegan Fettuccine Alfredo has a secret healthy ingredient that makes it a meal the whole family will love. Made in just 30 minutes for a quick, delicious, and surprisingly veggie-packed dinner. 
4.13 from 8 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 316kcal
Author: Sarah McMinn

Ingredients

Cauliflower Alfredo Sauce

  • 1 tablespoon coconut oil
  • 2 tbsp. white onion, diced
  • 2 cloves garlic, minced
  • 2 ½ cups fresh cauliflower florets
  • ½ cup vegetable broth
  • ½ cup unsweetened non-dairy milk, I use cashew or soy
  • 2 tablespoon vegan parmesan cheese or nutritional yeast
  • juice of ½ lemon
  • salt and pepper, to taste

Pasta

  • 8 ounces fettuccine pasta, about 1 inch in diameter
  • 1 tablespoon olive oil
  • pinch of salt

Toppings

  • ¼ cup fresh parsley, minced
  • vegan parmesan cheese
  • fresh lemon wedges
US Customary - Metric

Instructions

  • Cook the fettuccine in salted boiling water for 10-12 minutes, until al dente. Drain into a colander, toss with 1 tablespoon olive oil, and set aside.
  • Heat the coconut oil in a large pot over medium-high heat. Once melted, add onions and garlic. Cook, stirring occasionally, until onions are translucent, about 5 minutes.
  • Add cauliflower florets and saute for another 2-3 minutes. Once slightly tender, add vegetable broth, cover and cook until cauliflower is soft all the way through, about 5 more minutes.
  • Transfer to a high-speed blender and add remaining Alfredo Sauce ingredients. Blend until completely smooth. Set aside.
  • Toss noodles with the Alfredo Sauce. Top with vegan parmesan, fresh parsley, and freshly ground pepper. Serve immediately.

Video

Notes

Serving and Storing - Serve this fettuccine immediately with vegan parmesan cheese, freshly ground pepper, parsley, and lemon wedges. Serve with Vegan Caesar Salad or artisan bread. Leftovers are better kept separately. Extra Cauliflower Alfredo Sauce can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months. Let it thaw in the refrigerator overnight before using.
Variation  - Sticking to a keto diet? No problem! Make this Fettuince Alfredo Keto-friendly by using nut-based milk such as cashew and swapping out the fettuccine noodles for zucchini noodles.
 

Nutrition

Calories: 316kcal | Carbohydrates: 46g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Sodium: 166mg | Potassium: 398mg | Fiber: 3g | Sugar: 4g | Vitamin A: 530IU | Vitamin C: 38mg | Calcium: 83mg | Iron: 2mg
@mydarlingvegan on Instagram
If you give this recipe recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!
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Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. Maxine says

    November 20, 2022 at 9:25 am

    I don’t see cashews in the recipe. I wondered where u got 10g protein. Can you advise how much?

    Reply
  2. Swash🏴‍☠️B says

    May 04, 2022 at 8:05 am

    For a more creamy sauce that really binds with the pasta add a ladle of pasta water to the pan and stir well. This is a good chef hack that works with any type sauce or even something as simple as alio y olio.

    Reply
  3. Char says

    October 31, 2021 at 5:25 am

    What else can you use if you DON'T have a high speed blender?

    Reply
    • Swash🏴‍☠️B says

      May 04, 2022 at 7:59 am

      Food processor, immersion blender, or just your average blender will work just fine.

      Reply
  4. LaVerne says

    February 14, 2021 at 12:26 pm

    Happy Valentine...thanks again for taking time to give the recipes out step by step,,

    Reply
  5. Terry K. says

    February 10, 2021 at 3:59 pm

    5 stars
    Fantastic recipe...and so yummy!!!

    Reply
  6. Alice says

    May 20, 2020 at 12:54 am

    Did you ever have a gluten free seasoning salt. I do not remember where I found it. I made the mix minus the salt and am almost out of it and really like it. I am trying to find which of the healthy food websites I subscribe to had it.

    Reply
  7. Kris says

    November 04, 2019 at 9:52 am

    Will it effect the taste too much if it’s made without oils?

    Reply
    • Sarah says

      November 04, 2019 at 12:53 pm

      No, it should be fine.

      Reply
  8. T. says

    October 12, 2019 at 5:52 pm

    4 stars
    This is a good dupe. I never follow recipes exactly but followed this one close enough. I used Trader Joe's soy creamer and almond milk, Trader Joe's gluten free egg noodles and real pecorino romano. Will make again.

    Reply
  9. io games says

    October 11, 2019 at 9:33 pm

    This can be the dish I have been wanting. Thank you for your recipe!

    Reply
  10. Carole says

    October 10, 2019 at 4:09 pm

    5 stars
    Wow this was so easy and tasted just like the real fettuccine Alfredo does, I made it totally vegan and gluten free. Everyone just loved it thank you so much.
    Carole

    Reply
    • Sarah says

      October 11, 2019 at 12:07 pm

      I'm glad you liked it! Thanks for your review 🙂

      Reply
  11. Becky Bancroft says

    January 08, 2019 at 12:14 pm

    3 stars
    Hi. My sauce was not as smooth as the photo in the recipe and was quite "grainy". I'm was wondering if I didn't cook the cauliflower enough maybe. Any suggestions?

    Reply
    • Sarah says

      January 09, 2019 at 10:33 am

      Did you have a high powered blender such as a vitamix? If not, I imagine that was the issue. It's hard to process the cashews to smooth otherwise.

      Reply
      • Tina says

        March 09, 2020 at 10:56 am

        I didn’t see cashews in the recipe.

        Reply
        • Sarah McMinn says

          March 10, 2020 at 9:01 am

          Are you referring to the cashews in the video? Since shooting the video, I adjusted the recipe for a lighter version that is also allergy-free.

          Reply
  12. sierra Jimenez says

    January 06, 2019 at 4:18 pm

    3 stars
    Personally I would add some oregano for more flavor. Also perhaps half a lemon cause the whole makes an over powered sour taste. Simple and delicious recipe overall !

    Reply
  13. Aurelia says

    March 20, 2018 at 9:19 am

    I want to know more recipe coz I love cooking

    Reply
  14. Lindsey says

    March 19, 2018 at 11:51 am

    This was great! I followed the directions exactly except that I added some red pepper flakes to the sauce because I like things spicy. I definitely will be making it again. Thanks!

    Reply
  15. Amber says

    February 22, 2018 at 4:09 pm

    5 stars
    This was wonderful! I accidentally got dry active yeast! (I'm new to the vegan thing). Everyone still enjoyed it and hopefully none of us will get too bloated lol

    Reply
    • Sarah says

      February 25, 2018 at 11:03 am

      We all make that mistake once before we figure out they aren't the same thing 🙂

      Reply
  16. Maggie says

    October 24, 2017 at 11:25 am

    Can you freeze the sauce to use for a later date?

    Reply
    • Sarah says

      November 01, 2017 at 11:23 am

      I've never tried that. I imagine if you thaw it all the way and then gently reheat it, that would work fine.

      Reply
  17. Cindy says

    October 15, 2017 at 6:52 pm

    This was delish! The sauce is just about perfect, but next time rather than saute the garlic I will add it to the blender raw, to give it more bite.

    Reply
  18. Ashley says

    October 12, 2017 at 3:07 pm

    How long can the sauce be stored for?

    Reply
    • Sarah says

      October 13, 2017 at 9:58 am

      I would say 4-5 days in the refrigerator.

      Reply
  19. Angela says

    September 28, 2016 at 4:13 am

    This looks like a great recipe, can't wait to make! Since cauliflower florets vary in size, can you clarify the amount? Was it all the florets from 1 med. head? Or 1 lb.? Or some other way to measure the amount? Thanks!!

    Reply
    • Sarah says

      September 28, 2016 at 7:05 am

      I used about 4/5 of a medium head of cauliflower. I don't weigh my ingredients because it's one of those things you can adjust for later on. If it's too thick you can adjust by adding a little more milk when you're blending it together.

      Reply

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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

More about me →

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