Best 3 Vegan Fettuccine Alfredo Recipes

Have you ever craved the creamy, velvety goodness of fettuccine alfredo, but felt restricted by your vegan lifestyle? Fear not, culinary adventurers! The world of plant-based cuisine has a delightful surprise in store for you. Get ready to embark on a gastronomic journey where you'll discover a vegan fettuccine alfredo recipe that will tantalize your taste buds and leave you wondering why you ever ate dairy in the first place. Using simple, wholesome ingredients, we'll guide you through the steps of creating a luscious, rich, and creamy Alfredo sauce that will effortlessly coat your tender fettuccine noodles. Prepare to be amazed by the symphony of flavors and textures as you indulge in this delectable vegan fettuccine alfredo dish. Let's head into the kitchen and whip up a masterpiece that will redefine your perception of vegan comfort food.

Here are our top 3 tried and tested recipes!

VEGAN FETTUCCINE ALFREDO PASTA RECIPE BY TASTY

Vegan Fettuccine Alfredo Pasta Recipe by Tasty image

Here's what you need: medium white potatoes, white onion, italian seasoning, lemon juice, garlic, salt, fettuccine pasta, raw cashew, nutritional yeast, truffle oil

Provided by Tasty

Categories Lunch

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 medium white potatoes
¼ white onion
1 tablespoon italian seasoning, blend of basil, oregano, rosemary, thyme, and black pepper
1 teaspoon lemon juice
2 cloves garlic
1 teaspoon salt
12 oz fettuccine pasta
½ cup raw cashew
1 teaspoon nutritional yeast, optional
¼ teaspoon truffle oil, optional

Steps:

Boil 4 cups (945 ml) of water in a small pot.
Cut a quarter of an onion into cubes. Peel and chop the potatoes into ½ inch (1 cm) cubes.
Add onion and potatoes to pot and boil for 10 minutes, or until soft.
Remove potatoes and onion from the pot. Make sure to save the water.
Begin cooking fettuccine pasta in a separate pot.
In a blender, combine 1 cup (235ml) of the water used to boil the veggies, raw cashews, veggies, lemon juice, and seasonings. Blend until creamy. Add more of the boiling water if the mixture is too thick.
Add salt to taste and garlic.
NOTE: Adding 1 tsp of nutritional yeast, and ¼ tsp truffle oil will really make this dish pop with cheesy flavor!
Pour the sauce over the cooked pasta and serve.
Enjoy!

Nutrition Facts : Calories 1014 calories, Carbohydrate 191 grams, Fat 13 grams, Fiber 11 grams, Protein 32 grams, Sugar 10 grams

VEGAN FETTUCCINE ALFREDO

Vegan Fettuccine Alfredo image

Vegan cream cheese is widely available these days; you may even find a few supermarket options using a number of different bases, including almond, cashew and tofu. Pick whichever one suits your needs and tastes, and use it to whip up this fast, unfussy, plant-based version of a classic Alfredo. Because vegan cream cheeses can vary in acidity and saltiness, you'll want to adjust the lemon juice and salt levels of the sauce to taste before adding it to your cooked pasta.

Provided by Gena Hamshaw

Categories dinner, quick, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 teaspoon kosher salt, plus more as needed
12 ounces fettuccine, linguine or another pasta of choice (most dry pastas are vegan, but check the ingredient label to be sure)
1 tablespoon olive oil or vegan butter
2 garlic cloves, thinly sliced
8 ounces vegan cream cheese
2 tablespoons nutritional yeast
2 teaspoons lemon juice, plus more as needed
1/8 teaspoon ground nutmeg
Black pepper, to taste
Vegan Parmesan (optional)
1/4 cup nutritional yeast
1/4 cup cashews, pine nuts or shelled hemp seeds
Pinch of fine sea salt

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
While the pasta boils, heat the oil or butter in a small skillet over medium. Add the garlic and cook for 1 minute, stirring often. Using a slotted spoon, transfer the cooked garlic to a blender (discard the oil). Add the cream cheese, nutritional yeast, lemon juice, nutmeg, 3/4 cup water and 1/2 teaspoon salt, and blend the ingredients into a creamy sauce. Season to taste with black pepper and salt, then add more lemon juice, if desired.
To prepare the optional topping, add all ingredients to a food processor and pulse until the mixture is finely ground.
When the pasta is ready, drain it and return it to the pot over low heat. Stir in the sauce and heat the pasta until well coated and warmed through. Serve immediately, and sprinkle with vegan Parmesan or the topping, if desired.

DAIKON 'FETTUCCINE' WITH CYNDI'S VEGAN ALFREDO SAUCE

Daikon 'fettuccine' With Cyndi's Vegan Alfredo Sauce image

I got this recipe from "The Vegetarian Low-Carb Diet" book by Rose Elliott. Description from book: Cyndi's Vegan Alfredo Sauce, which I've adapted just slightly by using almonds instead of cashews, is wonderful: really creamy and delicious, and packed with protein. It's great with vegetable 'pasta' and I also like it with Roasted Vegetables and Roasted Cauliflower with Lemon. You can use it whenever you want to add some extra protein to a meal. If you can get daikon (a long, white radish), it makes lovely 'fettuccine' and is very low in carbs - but you can also use courgettes, turnips or kohlrabi, for varying, slightly higher carb counts.

Provided by JoshH347

Categories Soy/Tofu

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

18 ounces daikon radishes
olive oil
9 ounces firm tofu, drained and broken into rough pieces
1 garlic clove, peeled and crushed
2 ounces sliced almonds
4 sprigs basil
2 tablespoons lemon juice
3 1/2-5 fluid ounces water
salt & freshly ground black pepper

Steps:

Start with the sauce. Put the tofu and garlic into a food processor and whiz until smooth. Then add the almonds and basil and whiz again until as smooth as possible.
Add the lemon juice and enough of the water - or more - to got a creamy consistency. Season to taste with salt and pepper, transfer to a saucepan and set aside.
Bring half a saucepan of water to the boil. Meanwhile, cut the daikon into long, thin ribbons by running a swivel potato down the length.
Put the ribbons into the boiling water, bring back to the boil and cook for about 4 minutes, or until al dente. Drain immediately and return to the pan.
While the daikon is cooking, gently reheat the sauce.
To serve, either add the sauce to the daikon and mix well, or toss, the daikon in a little olive oil, serve out onto plates and pour the creamy sauce over the top.

Nutrition Facts : Calories 304.1, Fat 19.6, SaturatedFat 2.2, Sodium 71.2, Carbohydrate 20.3, Fiber 8.8, Sugar 8.7, Protein 18.2

Tips:

Use a good quality vegan butter or margarine. This will make a big difference in the flavor of the sauce.
Don't be afraid to experiment with different milks. Soy milk, almond milk, and cashew milk all work well in this recipe.
Add a little bit of nutritional yeast for a cheesy flavor. This is a great way to add some extra flavor to the sauce without using any dairy.
If you want a thicker sauce, add a little bit of cornstarch or arrowroot powder. This will help to thicken the sauce without making it too heavy.
Serve the fettuccine Alfredo with your favorite toppings. Some popular toppings include grilled vegetables, roasted chicken, or shrimp.

Conclusion:

This vegan fettuccine Alfredo is a delicious and easy-to-make dish that is perfect for any occasion. It is made with simple ingredients that are easy to find, and it can be ready in just 30 minutes. The sauce is creamy and flavorful, and it pairs perfectly with the fettuccine noodles. Whether you are vegan or not, you will love this recipe.