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.
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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.
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.
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.
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.
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.
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.
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
Skinny Vegan Fettuccine Alfredo
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
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.
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
Maxine says
I don’t see cashews in the recipe. I wondered where u got 10g protein. Can you advise how much?
Swash🏴☠️B says
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.
Char says
What else can you use if you DON'T have a high speed blender?
Swash🏴☠️B says
Food processor, immersion blender, or just your average blender will work just fine.
LaVerne says
Happy Valentine...thanks again for taking time to give the recipes out step by step,,
Terry K. says
Fantastic recipe...and so yummy!!!
Alice says
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.
Kris says
Will it effect the taste too much if it’s made without oils?
Sarah says
No, it should be fine.
T. says
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.
io games says
This can be the dish I have been wanting. Thank you for your recipe!
Carole says
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
Sarah says
I'm glad you liked it! Thanks for your review 🙂
Becky Bancroft says
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?
Sarah says
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.
Tina says
I didn’t see cashews in the recipe.
Sarah McMinn says
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.
sierra Jimenez says
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 !
Aurelia says
I want to know more recipe coz I love cooking
Lindsey says
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!
Amber says
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
Sarah says
We all make that mistake once before we figure out they aren't the same thing 🙂
Maggie says
Can you freeze the sauce to use for a later date?
Sarah says
I've never tried that. I imagine if you thaw it all the way and then gently reheat it, that would work fine.
Cindy says
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.
Ashley says
How long can the sauce be stored for?
Sarah says
I would say 4-5 days in the refrigerator.
Angela says
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!!
Sarah says
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.