Author: Creamy, garlicky, and unbelievably silky, this Vegan Fettuccine Alfredo tastes just like the restaurant classic, but it's totally dairy-free and made with simple pantry ingredients. No nuts, no blender, no fuss.
If you're craving that creamy, garlicky, cozy Alfredo, this one's for you. This vegan fettuccine Alfredo is unbelievably silky, rich, and comforting, yet it comes together right on the stovetop with everyday ingredients. No nuts, no blender… just a luscious sauce that clings to every strand of pasta. Perfect for an easy weeknight dinner, but fancy enough for a date night in.
Why You'll Love This Vegan Fettuccine Alfredo
- Classic creamy Alfredo vibes: Vegan butter, nutritional yeast, and miso create deep, umami richness that delivers that rich, savory Alfredo flavor-without the dairy.
- No nuts or blender required: You don't have to remember to soak the cashews and you don't have to dirty your blender because this sauce is made entirely on the stovetop with simple ingredients!
- Silky, creamy texture: This Alfredo sauce starts with a roux and adds a splash of pasta water for a velvety finish and consistency perfect for saucing up long pasta noodles.
Ingredients for Vegan Fettuccine Alfredo
- Vegan butter: Use store-bought for ease, or Homemade Vegan Butter if you're feeling fancy.
- Garlic: Essential here! Four cloves gives the sauce that classic garlicky Alfredo flavor.
- Plant-based milk & cream: I recommend unsweetened soy or oat milk for maximum creaminess, plus vegan heavy cream or full-fat coconut milk for extra richness.
- Nutritional yeast & white miso: These add savory, cheesy umami flavor without needing nuts or vegan cheese.
- Flour, salt, pepper & nutmeg: Pantry staples that help thicken and season the sauce; the nutmeg is optional but adds a subtle cozy finish.
- Fettuccine: Classic choice, but any long pasta works well.
- Parsley & vegan Parmesan: Optional, but great for finishing and extra flavor.
How to Make Vegan Fettuccine Alfredo
- Cook the pasta: Boil the fettuccine until al dente; reserve some of the pasta water.
- Make the roux: Melt the vegan butter, sauté the garlic briefly to infuse the butter with flavor, then whisk in the flour.
- Build the sauce: Slowly whisk in the milk and remaining sauce ingredients, cooking until smooth and creamy.
- Assemble: Toss the pasta with the sauce. If needed, add the reserved pasta water a splash at a time to achieve the perfect consistency. Garnish with parsley and vegan Parmesan before serving.
Tips & Variations
- Gluten-free version: Use gluten-free pasta and either a gluten-free flour blend for the roux or thicken the sauce with a cornstarch slurry.
- Oil-free option: Replace the butter with vegetable broth and use a flour-and-milk slurry to thicken the sauce instead of a roux.
- Get a head start: Prepare the sauce up to 3 days in advance and reheat gently with a splash of plant milk.
- Add some veggies: Steamed broccoli is an awesome addition to this vegan fettuccine Alfredo!
Serving Suggestions
Serve this vegan fettuccine Alfredo with:
Storage and Reheating
- Refrigerator: Store the sauce alone or the finished pasta in an airtight container for up to 3 days.
- Freezer: Freeze the sauce for up to 2 months; thaw before reheating. Toss with freshly cooked pasta.
- To reheat: Warm leftovers in a skillet with a splash of milk to loosen up the sauce, or in the microwave.
More Vegan Pasta Recipes
If you try this vegan fettuccine Alfredo recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull
(click stars to vote)
Easy Vegan Fettuccine Alfredo (Nut-Free & Blender-Free!)
Creamy, garlicky, and unbelievably silky, this Vegan Fettuccine Alfredo tastes just like the restaurant classic, but it's totally dairy-free and made with simple pantry ingredients. No nuts, no blender, no fuss.
Servings:
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Ingredients
For the Alfredo sauce:
- 4 tablespoons vegan butter
- 4 large cloves garlic, minced or pressed
- ¼ cup all-purpose flour, (see note for gluten-free)
- 2 cups plant-based milk, (such as soy or oat, make sure it's unsweetened and unflavored)
- ½ cup vegan heavy cream or full-fat coconut milk, (or sub more plant-based milk for lighter version)
- 2 tablespoons nutritional yeast
- 1 tablespoon white miso paste
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ⅛ teaspoon nutmeg, (optional)
For serving:
- 12 ounces fettuccine, (or other long pasta)
- Fresh chopped parsley and vegan parmesan, for garnish
Instructions
- Cook the pasta: Bring a large pot of water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the pasta water, then drain and set aside.
- Make the roux: In a large skillet or saucepan, melt the vegan butter over medium heat. Add the garlic and sauté for about 30 seconds until fragrant (don't let it brown). Sprinkle in the flour and whisk constantly for 1 minute to cook out the raw flour taste.
- Build the sauce: Slowly pour in the plant-based milk while whisking to prevent lumps. Add the vegan cream, nutritional yeast, miso paste, salt, pepper, and nutmeg. Whisk often for 5-7 minutes, until the sauce thickens and becomes smooth and creamy.
- Toss it all together: Add the cooked pasta directly to the sauce and toss to coat evenly. Add splashes of the reserved pasta water as needed to loosen and create a glossy, silky finish.
- Serve it up: Garnish with chopped parsley, extra black pepper, and vegan parmesan. Serve hot and enjoy!
Notes
Gluten-Free Option: Use gluten-free pasta. For the sauce, you can make a roux using a 1:1 gluten-free flour blend, or skip the flour entirely and thicken with a cornstarch slurry instead. To do this, sauté the garlic in vegan butter, add the milk and other ingredients, then whisk in a slurry made from 1 tablespoon cornstarch + 2 tablespoons cold water. Simmer for 2-3 minutes, whisking constantly until thickened.
Oil-Free Option: Sauté the garlic in ¼ cup (60 ml) vegetable broth instead of butter. In a small bowl, whisk ¼ cup (60 ml) plant-based milk with ¼ cup (30 g) flour to make a smooth slurry, then pour it into the pan while whisking. Add the remaining ingredients and cook, whisking often, until the sauce is smooth and creamy.
Make Ahead: The sauce can be made up to 3 days ahead and stored in the fridge. Reheat gently on the stovetop, whisking in a splash of plant milk to loosen before serving.
Freeze: Store the sauce in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge, then reheat and whisk until smooth before tossing with freshly cooked pasta.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 581kcal | Carbohydrates: 78g | Protein: 19g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 609mg | Potassium: 527mg | Fiber: 5g | Sugar: 6g | Vitamin A: 468IU | Vitamin C: 10mg | Calcium: 198mg | Iron: 3mg
Susan Hudson says
Absolutely delicious!!! Simple recipe, large batch, good for you too! Definitely a go-to, especially for potlucks.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it, Susan! 🙂
Marsha says
I was so pleased with this recipe. It is wonderful and so easy to make. It is now in my favorite recipes folder. I have loved all your recipes that I have tired. Thank you! You are amazing!
Sam Turnbull @ It Doesn't Taste Like Chicken says
This makes me so happy to hear, Marsha! Thank you so much for your kind words 🙂
Marco says
I just made this and it's amazing! Comes together very easily, and the sauce is so tasty (I especially love the saltiness that the white miso paste brings to it).
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you loved it Marco, thanks for your review 🙂
Dianne says
this was so easy to make and yummy..I added the parm while cooking the sauce to thicken it up a bit...all your recipes are delish..you are my go to whenever I'm cooking..you never disappoint! thanks
Sam Turnbull @ It Doesn't Taste Like Chicken says
Dianne, that sounds delicious!! Love the idea of adding the parm into the sauce. Thank you so much for your kind words 💛
Drew says
This recipe is AMAZING. I'm vegetarian and my partner is typically a meat eater and we both kept going "Wow? Wow!!" at how good this is. I prefer it over any dairy based Alfredo I've ever had. We made no changes to the recipe, just tossed in some air fried broccoli and sweet peppers to add some veggies. AMAZING and so easy!
Sam Turnbull @ It Doesn't Taste Like Chicken says
This makes me so happy to hear, Drew! Love that you added veggies too 🙂
Ana says
That is staple in my country so I was looking forward to a strong vegan version. It's perfect! Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ana that makes me so happy to hear!! 😄 Thank you so much for the kind review, I’m thrilled you loved the vegan version!
George says
When younger as a single parent I used to feed my child a lot of frozen processed food. Wish I knew about your recipes then. Anyway, the Vegan Fettuccine I made was a big hit for my wife and I. Easy to make and a taste treat for the pallet.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for sharing that, George. I’m really glad you enjoyed the fettuccine. And better late than never! 😊
Christine says
This tasted delicious! We added broccoli and some plant based chicken strips for extra protein. Made a lot too.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed it, Christine! Thanks for the lovely review!
Diana M says
soooo easy and quick and the whole family loved it!
Jess @ It Doesn't Taste Like Chicken says
Wonderful! Thanks for your review, Diana!
Lisa says
needed to use up the last of the heavy whipping cream I'd bought (Country Crock Plant Based) for the holiday cooking (including Sam's TGiving Sheet pan! insanely delicious). this was so easy, so creamy, so delicious. plenty of sauce to cover my extras ingredients: sauteed mushrooms & broccoli. yum!
Sam Turnbull @ It Doesn't Taste Like Chicken says
YUM, those add-ins sound perfect! So glad you loved it, Lisa! Thanks for the review 🙂 😊
David Berube says
Fettuccine Alfredo was absolutely incredible. You are wonderful Sam!
Keep this stuff coming.
Peace David
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much, David! Really appreciate the kind words 😊
Doug says
Very easy to make and very delicious as well. I didn't have any heavy cream, so I subbed vegan plain yogurt. It worked well. I will definitely make this recipe again.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great substitution, Doug! So glad it worked for you 😊
Marianne says
Received your recipe today and made it for dinner! 5 stars Sam. You nailed it once again. Thanks so much for all the behind the scenes work for this masterpiece!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much, Marianne! That means a lot 😊
Rose says
love it! The touch of nutmeg is really festive.
Sam Turnbull @ It Doesn't Taste Like Chicken says
I’m so glad you like it, Rose!