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 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 are lots of flavors from garlic, nutritional yeast and lemon juice. It’s easy to make and comes together really quickly! It’s the perfect weeknight meal. Enjoy as is or as a side to this delicious Balsamic Grilled Tofu.
Key Tips to Follow
- Make a perfect roux. The foundation of the alfredo sauce is the roux. It’s a mixture of dairy-free butter and flour.
It helps to thicken the sauce and makes it creamier. The roux should resemble a loose paste.
- 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.
- 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 works fine (the recipe amount has been recently updated for store-bought oat milk). I used homemade oat milk, which makes the sauce thicker and may require up to double the amount.
- All-purpose flour
- Nutritional yeast – Adds a “cheesy” flavor.
- 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 Vegan 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.
3. Gradually add in the oat milk and whisk constantly to remove lumps.
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.
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.
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.
6. Serve with chopped fresh parsley.
Recipe Variations or Substitutions
- While it is not traditional, if you want 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.
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.
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 Pasta Recipes
Vegan Fettuccine Alfredo (No Cashews!)
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
- 6 oz (170 g) fettuccine pasta
- 3 tbsp (45 g) vegan butter or margarine, (or 2 tbsp olive oil)
- 1 tbsp (8 g) all-purpose flour
- 1 cup (240 ml) unsweetened oat milk, storebought, SEE NOTES
- 4 cloves garlic, minced
- 4 tbsp (16 g) nutritional yeast
- ¼ teaspoon (1 g) nutmeg
- 2 teaspoon (10 ml) lemon juice
- ½ teaspoon (2 g) vegan lactic acid, or 1 tsp more lemon juice
- salt and pepper to taste
- 1 handful chopped fresh parsley, garnish
- Boil the fettuccine according to package directions.6 oz (170 g) 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 tbsp (45 g) vegan butter or margarine ,1 tbsp (8 g) 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.1 cup (240 ml) 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 tbsp (16 g) nutritional yeast ,1/4 teaspoon (1 g) nutmeg ,2 teaspoon (10 ml) lemon juice ,1/2 teaspoon (2 g) 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
- UPDATE 01/2023: With a few readers reporting that the sauce is too watery, I have updated the recipe to 1 cup of store-bought oat milk. In the original recipe (and photos in the post), I used homemade oat milk, which resulted in a much thicker sauce than store-bought and required double the amount.
You may also use 1 cup of store-bought soy or full-fat coconut milk (coconut milk will be creamier but give the sauce a coconut flavor). I don’t recommend using almond milk as it will result in an even thinner sauce with a less creamy result. Sorry for any miscommunication, and thank you for your continued feedback!
- For gluten-free, use an all-purpose gluten-free flour blend and gluten-free pasta.