Vegan Fettucine Alfredo

Vegan Fettucine Alfredo recipe served on a plate.

I’ve been craving pasta lately so I’m working on a new recipe to share. I asked the question in my stories yesterday if you prefer red sauces over white? The votes are pretty split down the middle. I personally love them both! Depending on the mood of course. So in the meantime I’m sharing my absolute favorite classic white sauce: Alfredo.

Vegan Fettucine Alfredo recipe served on a plate.

Vegan Fettucine Alfredo

This really is the absolute creamiest Fettuccine Alfredo, Vegan or not! It’s an easy to make recipe that can be made ahead of time and heated with freshly cooked Pasta.
4.67 from 3 votes
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: Dinner
Cuisine: American-Inspired, Italian-Inspired
Keyword: Plant-Based Fettucine Alfredo, Vegan Fettucine Alfredo
Servings: 4


  • 1 lb Fettuccinie Pasta or any long pasta
  • 1 cup Raw Cashews
  • 1 small-medium Potato peeled
  • 1/4 Medium Onion
  • 2 Cloves Garlic peeled
  • 1 cup Oat Milk
  • 1/3 cup Nutritional yeast
  • 1/4 tsp Nutmeg
  • 1/3 cup Vegan Parmesan grated, optional but strongly recommended
  • Salt & Pepper to taste
  • 1 Tbsp Parsley chopped


  • Soak the Cashews in Hot water for 30 minutes. Drain, rinse and set aside
  • Boil the Potato, Onion and Garlic until fork tender. Reserve about 1/2 - 2/3 cup of the cooking liquid.
  • Blend the Cashews, cooked Veggies, Oat Milk, Nutritional Yeast, Parmesan, Nutmeg, Salt & Pepper until smooth and creamy. If Sauce is too thick add some of the reserved cooking liquid and keep blending.
  • Cook the Pasta according to the package directions.
  • Toss the cooked Pasta and Alfredo Sauce together and top with chopped Parsley.

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