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Vegan Fettuccine Alfredo Recipe

This vegan fettuccine alfredo is BETTER than Olive Garden's classic dish, and it only uses FIVE main ingredients! Whip this up in 20 minutes & impress the whole family with this dairy-free take on a well-loved classic!
5 from 6 votes
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Course: Appetizer, Main Course, Side Dish
Cuisine: American, Italian, Vegan
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 5 People
Author: Emily

Ingredients

  • 6-8 ounces Fettuccine Pasta about 3 servings, fresh pasta or dry.
  • 1 cup Unsweetened Non-Dairy Milk
  • 2 cloves Garlic minced
  • 2 tablespoon All-Purpose Flour
  • 2 tablespoon Vegan Butter
  • 2 teaspoon Salt more to taste
  • 1 tablespoon Nutritional Yeast optional
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • Chopped Parsley

Instructions

  • In a large pan, melt 1 tablespoon of vegan butter. Add 1 tablespoon of minced garlic to the vegan butter and cook until it becomes fragrant.
  • Once garlic is cooked, add 1 tablespoon of flour and whisk together
  • Allow the flour mixture to cook for a minute or two, then whisk in 1 cup of almond milk
  • Allow the sauce to reduce for 5-10 minutes while boiling a large pot of water for the pasta
  • Heavily salt the boiling water and add in your pasta of choice
  • Once the pasta is about 80% cooked (al dente), use tongs to remove the pasta and add it directly to the sauce. Do not drain the pasta.
  • Stir the pasta into the reduced sauce and add 2-3 ladles full of the remaining pasta water.
  • Continue to stir until the pasta is cooked all the way through and the sauce has reduced to a thick alfredo
  • Season the pasta sauce with garlic and onion powder and more salt if needed
  • Melt another tablespoon of butter into the pasta
  • Plate your pasta and garnish with chopped parsley and enjoy!

Notes

  • This recipe is more for the sauce than it is for the pasta, so feel free to use any pasta you'd like to! All shapes will work, and gluten-free pasta works as well.
  • If you don't have almond milk, any type of non-dairy milk will work great, just make sure that it is unsweetened and unflavored.
  • In place of the flour for the roux, you can create a cornstarch slurry. To do this, skip the step of adding flour and jump right to adding the milk. In a separate bowl or measuring cup, mix ½ tablespoon of cornstarch with 2-3 tablespoons of warm water. Whisk together until no clumps form and add this to the sauce. Once the sauce reaches a boiling point, the cornstarch will dramatically thicken the sauce.
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