Vegan Fettuccine Alfredo (No Cashews)
Recipe by Jhanelle Golding From The Comfort of My Bowl
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4
This pasta recipe has a velvety smooth and creamy sauce offering much-needed comfort on a cold day. Made nut-free and dairy-free with oat milk.
Ingredients
12 oz (340 g) fettuccine pasta
6 tbsp (90 g) vegan butter or margarine, (or 2 tbsp olive oil)
2 tbsp (16 g) all-purpose flour
2 cup (480 ml) unsweetened oat milk, storebought, SEE NOTES
8 cloves garlic, minced
8 tbsp (32 g) nutritional yeast
0.5 teaspoon (2 g) nutmeg
4 teaspoon (20 ml) lemon juice
1 teaspoon (4 g) vegan lactic acid, or 1 tsp more lemon juice
salt and pepper to taste
2 handful chopped fresh parsley, garnish
Instructions
Boil the fettuccine according to package directions.
12 oz (340 g) fettuccine pasta
Heat the vegan butter or oil in a large skillet on low heat. Stir in flour quickly and constantly with a whisk, fork or wooden spoon. Cook for 2 minutes.
6 tbsp (90 g) vegan butter or margarine ,2 tbsp (16 g) all-purpose flour
Gradually stir in the oat milk. Stir quickly to dissolve any lumps as best as possible. Add extra milk or water if the sauce thickens too quickly.
2 cup (480 ml) unsweetened oat milk
Stir in the minced garlic, nutritional yeast, nutmeg, lemon juice, lactic acid, salt and pepper. Continue cooking the sauce on low heat for 5 minutes. Remove from heat.
8 cloves garlic ,8 tbsp (32 g) nutritional yeast ,0.5 teaspoon (2 g) nutmeg ,4 teaspoon (20 ml) lemon juice ,1 teaspoon (4 g) vegan lactic acid ,salt and pepper to taste
Drain cooked fettuccine and add to the sauce. Toss gently to completely coat the pasta. Serve topped with fresh parsley.
2 handful chopped fresh parsley
Notes
UPDATE 01/2023: With a few readers reporting that the sauce is too watery, I have updated the recipe to 1 cup of store-bought oat milk. In the original recipe (and photos in the post), I used homemade oat milk, which resulted in a much thicker sauce than store-bought and required double the amount. You may also use 1 cup of store-bought soy or full-fat coconut milk (coconut milk will be creamier but give the sauce a coconut flavor). I don’t recommend using almond milk as it will result in an even thinner sauce with a less creamy result. Sorry for any miscommunication, and thank you for your continued feedback!
For gluten-free, use an all-purpose gluten-free flour blend and gluten-free pasta.
About the Recipe Creator
Jhanelle Golding is the recipe developer behind From The Comfort Of My Bowl. Born and raised in Jamaica, she holds a bachelor’s degree in Dietetics and Nutrition and has been developing vegan recipes for nearly a decade. Inspired by her Jamaican roots and her travels throughout the U.S., Asia and beyond, Jhanelle creates approachable plant-based versions of comforting dishes and flavors from around the world. You can find more of Jhanelle’s recipes on her website From The Comfort Of My Bowl.
We’re featuring Jhanelle because nourishing yourself should still include food that feels familiar, satisfying and genuinely good to eat. Her recipes make plant-based cooking approachable while drawing inspiration from Jamaican, Southern and global food traditions, giving you more ways to explore nourishing meals without sacrificing comfort or flavor.