Vegan Fettuccine Alfredo (No Cashews)

This vegan fettuccine alfredo has a velvety smooth and creamy sauce offering much-needed comfort on a cold day. Made nut-free and dairy-free.

vegan fettuccine alfredo and fork in a white bowl next to a striped cloth

Vegan fettuccine alfredo is a tasty dairy-free alternative to a classic Italian dish. The pasta gets cooked to a perfect al dente. The sauce is rich, creamy and made with oat milk.

There’s lots of flavor from garlic, nutritional yeast and lemon juice. It’s easy to make and comes together really quickly! It's the perfect weeknight meal.

vegan fettuccine alfredo and wooden spoon in a pan next to a striped cloth

Key Tips to Follow

  1. Make a perfect roux. The foundation of the alfredo sauce is the roux. It's the mixture of dairy-free butter and flour.

    It helps to thicken the sauce and makes it creamier. The roux should resemble a loose paste.
  2. Remove lumps for a perfectly smooth sauce. Add enough of dairy-free milk to remove lumps. Whisk constantly while adding the milk gradually. to achieve the perfect consistency.
  3. Do not overcook the pasta. Cook the pasta to a perfect al dente according to the package instructions. You want to maintain a nice chew for some texture.

Ingredients You’ll Need

  • Fettuccine pasta
  • Dairy-free butter or olive oil
  • Unsweetened oat milk - Store-bought or homemade
  • All-purpose flour
  • Garlic
  • Nutritional yeast - Adds a "cheesy" flavor.
  • Nutmeg
  • Vegan lactic acid and lemon juice - Both add a sharp, tangy flavor to the sauce.
    Lactic acid is my preferred choice for the best flavor. I've used it in many vegan recipes with a cheese sauce, including Vegan Mac and Cheese and Philly "Cheesesteak" Sandwich.
    But if you can't find it, use more lemon juice.
  • Salt and pepper
  • Fresh parsley

How to Make Vegan Fettuccine Alfredo

1. Boil the fettuccine pasta as directed on the package.

2. Make a roux by melting the vegan butter or oil in a large skillet on low heat. Then gradually stir in the flour. Cook until it becomes a blonde color.

side by side images showing how to make a roux

3. Gradually add in the oat milk and whisk constantly to remove lumps.

side by side images showing how to make a roux sauce

4. Add the minced garlic, nutritional yeast, nutmeg, lemon juice, salt, and pepper. Cook for 5 minutes, stirring constantly to keep the sauce free of lumps.

ingredients for vegan alfredo sauce in a pan with a whisk on the stovetop

Tip: If you still can't get the sauce smooth enough, an immersion blender is your friend! I use a Bamix. Be sure to turn off the heat before placing it in the pot.

immersion blender in a pan blending vegan alfredo sauce
vegan alfredo sauce in a pan on a stovetop next to a striped cloth

You can also use a stand blender but you will have to allow the sauce to cool down. Mixing hot liquids in a stand blender can cause problems.

5. Drain the cooked pasta and add it to the sauce off the heat. Toss to coat the pasta.

side by side images showing fettuccine being tossed in alfredo sauce with a spoon

6. Serve with chopped fresh parsley.

vegan fettuccine alfredo in a white bowl next to a striped cloth

Recipe Variations or Substitutions


  • While it is not traditional, if you wanted to sneak in some vegetables, try adding some frozen peas or broccoli into the sauce just before the pasta.
  • You can also brown some mushrooms in the pan before making the sauce. Remove then return to the pan with the pasta and sauce at the end.


  • Any plant-based milk may be used in place of oat milk, including cashew, soy, coconut or almond milk. Almond milk will result in a much thinner sauce and may need more flour to thicken but I recommend using the other three substitutions.
  • For a gluten-free option, try an all-purpose gluten-free flour blend and gluten-free pasta.

Storage Suggestions

Pasta is best enjoyed when it's just cooked. It tends to dry out or become mushy if stored too long.

However, the sauce can be made ahead of time. Store in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.

Reheat in a saucepan or in the microwave and simply boil the pasta right before serving.

To reheat any leftover pasta and sauce. Add to a pot or microwave-safe bowl with a splash of water. Heat through for 1 to 2 minutes, stirring halfway through.

Serving Ideas

For extra flavor, you can add a wide variety of toppings:

  • Crunchy breadcrumbs. Brown some panko breadcrumbs in some olive oil and garlic powder on a pan. Sprinkle on your pasta for a tasty, crunchy topping. I love adding some to creamy dishes such as this Spinach Artichoke Pasta.
  • If you do not have parsley, other fresh herbs like chives and basil also add brightness to the dish.

A few complimentary sides are:

  • Garlic toast or garlic knots
  • Roasted, pan-fried or steamed vegetables, like broccoli
  • Mixed greens salad

More Vegan Pasta Recipes

vegan fettuccine alfredo and fork in a white bowl next to a striped cloth

Vegan Fettuccine Alfredo (No Cashews!)

4.72 from 38 votes
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 2
Calories: 585kcal
Print Pin Rate
This pasta recipe has a velvety smooth and creamy sauce offering much-needed comfort on a cold day. Made nut-free and dairy-free with oat milk.

Baking Recipes: For more accuracy, select the Metric option below and use measuring spoons.


  • 6 oz fettuccine pasta
  • 3 tablespoon vegan butter or margarine, (or 2 tablespoon olive oil)
  • 1 tablespoon all-purpose flour
  • 2 cups unsweetened oat milk
  • 4 cloves garlic, minced
  • 4 tablespoon nutritional yeast
  • ¼ teaspoon nutmeg
  • 2 teaspoon lemon juice
  • ½ teaspoon vegan lactic acid, or 1 teaspoon more lemon juice
  • salt and pepper to taste
  • 1 handful chopped fresh parsley, garnish


  • Boil the fettuccine according to package directions.
    6 oz fettuccine pasta
  • Heat the vegan butter or oil in a large skillet on low heat. Stir in flour quickly and constantly with a whisk, fork or wooden spoon. Cook for 2 minutes.
    3 tablespoon vegan butter or margarine ,1 tablespoon all-purpose flour
  •  Gradually stir in the oat milk. Stir quickly to dissolve any lumps as best as possible. Add extra milk or water if the sauce thickens too quickly.
    2 cups unsweetened oat milk
  • Stir in the minced garlic, nutritional yeast, nutmeg, lemon juice, lactic acid, salt and pepper. Continue cooking the sauce on low heat for 5 minutes. Remove from heat.
    4 cloves garlic ,4 tablespoon nutritional yeast ,¼ teaspoon nutmeg ,2 teaspoon lemon juice ,½ teaspoon vegan lactic acid ,salt and pepper to taste
  • Drain cooked fettuccine and add to the sauce. Toss gently to completely coat the pasta. Serve topped with fresh parsley.
    1 handful chopped fresh parsley


  • Other plant-based milk such as cashew, soy, coconut or almond may be used. Almond milk will result in a much thinner sauce and may need more flour to thicken but I recommend using the other three substitutions.
  • For gluten-free, use an all-purpose gluten-free flour blend and gluten-free pasta.
Tried this recipe? Upload a photo in the comments below!If you enjoyed it, please consider leaving a rating. It really helps the blog.


Calories: 585kcal | Carbohydrates: 89g | Protein: 23g | Fat: 17g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 549mg | Potassium: 624mg | Fiber: 9g | Sugar: 3g | Vitamin A: 972IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 5mg
Nutrition Disclaimer
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Diet: Vegan, Vegetarian

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  1. 5 stars
    Made this tonight for dinner and it was amazing!!! The nutmeg made it very special. Loved how quick and easy it was to make. Definitely going into our weekly rotation!

      1. 3 stars
        End result was great, but written recipe needs more clarification, so I'm giving three stars. This did not thicken for me at all. Maybe the oat milk is the trick. I used almond milk instead, and olive oil instead of dairy free spread. The first time, I ended up using cornstarch to thicken. The "roux" was runny but I just went with it since I followed the quantities in the recipe. The second time, I made a true roux of equal parts fat and flour, and had to stir for nearly 20 minutes before it started to thicken. I again just added cornstarch. The sauce is super tasty, but the written recipe maybe needs some edits.

        1. Hi Sabrina,
          Sorry you had trouble with the recipe but thank you for the feedback. Since oat milk has more starch than the other varies it thickens the sauce quite well. Cashew, soy and coconut milk are other good options. Almond milk would need additional thickeners and my apologies for not clarifying this. I have the necessary edits to the recipe. Thanks again!

  2. 5 stars
    This is the best vegan Alfredo that I’ve tried making! The lemon juice is what seemed to make the sauce just right. I added some Cajun seasoning to give it a kick

  3. 5 stars
    So easy and quick! Will be making this again for sure! Finally found a cheesy sauce without having to use cashews lol. I know it says it’s not tradition to add veg but I did just because I’m trying to eat more healthy.

  4. 4 stars
    So delicious! I had to add a couple extra tablespoons of flour for it to thicken and I sprinkled some dairy-free Parmesan in. But ended with awesome results!

  5. 5 stars
    Very good. The first time trying a vegan alfredo sauce for my family and we liked it a lot. Thank you for the recipe

  6. 5 stars
    Just made this and I expected it to be really good, but it was even better than expected. Thank you for sharing this recipe! I’ll be making this again for sure. 🙂

  7. 5 stars
    This was absolutely delicious! Fast easy, no chopping and barely any dishes. Will be making it again, thanks so much for the recipe!

  8. 5 stars
    Threw in some mushrooms and added fresh basil. Definitely adding to my rotation. Super rich and creamy.