Description

This Easy Vegan Fettuccine Alfredo recipe offers a creamy, comforting pasta dish without any nuts or blending required. Made with simple pantry staples like vegan butter, plant-based milk, and nutritional yeast, it delivers a luscious and cheesy sauce perfect for a quick 25-minute meal. The recipe features a smooth, thickened sauce created on the stovetop and tossed with perfectly cooked fettuccine, garnished with fresh parsley and vegan parmesan for an irresistible finish.

Ingredients

Sauce Ingredients

4 tablespoons vegan butter
4 large cloves garlic (minced or pressed)
¼ cup all-purpose flour (or gluten-free flour as noted)
2 cups plant-based milk (soy or oat, unsweetened and unflavored)
½ cup vegan heavy cream or full-fat coconut milk (or 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)

Pasta and Garnish

12 ounces fettuccine or other long pasta
Fresh chopped parsley (for garnish)
Vegan parmesan (for garnish)

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta and set aside.
Make the roux: In a large skillet or saucepan over medium heat, melt the vegan butter. Add the minced garlic and sauté for about 30 seconds until fragrant, making sure it does not brown. Sprinkle in the flour and whisk continuously for 1 minute to cook out any raw flour taste.
Build the sauce: Slowly whisk in the plant-based milk to the roux to prevent lumps. Add the vegan heavy cream (or coconut milk), nutritional yeast, white miso paste, salt, black pepper, and optional nutmeg. Continue whisking and cook the sauce for 5 to 7 minutes until it thickens and becomes smooth and creamy.
Toss it all together: Add the cooked pasta directly into the skillet with the sauce. Toss well to coat the noodles evenly with the sauce. If the sauce is too thick, add splashes of the reserved pasta water to loosen it and create a glossy, silky texture.
Serve it up: Plate the pasta and garnish with fresh chopped parsley, additional cracked black pepper, and vegan parmesan. Serve immediately while hot and enjoy your creamy vegan fettuccine Alfredo!

Notes

For a gluten-free version, substitute all-purpose flour with ¼ cup gluten-free flour blend.
Use unsweetened and unflavored plant-based milk to avoid altering the sauce flavor.
Adjust salt according to taste, especially considering the saltiness of the miso paste.
Nutmeg is optional but adds warm, subtle depth to the sauce.
Reserve pasta water carefully as it helps in adjusting the sauce consistency for a silky finish.