Let’s be real – Alfredo sauce is just an excuse to eat a bowl of creamy, cheesy, carb-y goodness. NO judgment here! But if you’re vegan or trying to avoid dairy, the store-bought vegan version just is not the real thing. I present the answer to your queries: Vegan Fettuccine Alfredo without any dairy that actually tastes GOOD. Made with cauliflower, non-dairy milk, and vegan parmesan cheese, this plant-based version delivers the same creamy texture as traditional Alfredo sauce without the heavy cream. Plus, it’s ridiculously easy to make, so you can spend less time cooking and more time shoveling pasta into your face. Win-win.
For more delicious vegan pasta recipes, try this Vegan Cacio e Pepe, Roasted Chickpea Lemon Pasta, or Easy Pasta Primavera.
For more dairy-free sauce options, try this Garden Veggie Pasta Sauce or Vegan Nut-Free Pesto.
Why You’ll Love This Recipe
- Simple Ingredients – Made with everyday ingredients you can find at any grocery store.
- No nuts – Most dairy-free Alfredo recipes use cashew cream or raw cashews to achieve the thick consistency and cheesy vibes. No nuts here!
- Customizable – Add vegetables, vegan chicken, or nutritional yeast for extra flavor.
Ingredients
- Vegan butter – There are so many delicious plant butters out there now – use any variety that you like and that meets your dietary restrictions (gluten-free, nut-free, etc).
- Cauliflower florets – This recipe uses 2 cups of florets, or about one head of cauliflower.
- Non-dairy milk – Any dairy-free milk will work. I prefer coconut milk, but you can use soy milk, oat milk, almond milk – anything you like. Stick with an unsweetened variety.
- Garlic – Fresh garlic is going to be a much stronger flavor, but garlic powder will work if that is what you have. Omit or reduce the garlic in this recipe if you don’t love the flavor.
- Lemon juice – Helps balance and brighten the bold flavors in this recipe.
- Salt and black pepper – Use this to taste!
- Vegan parmesan cheese – mmmmmm, yes. Just yes. Add more if you want a creamier sauce, but do not omit or reduce the quantity as it helps thicken the sauce. You can sub vegan cream cheese if you can’t find vegan parm.
- Fettuccine noodles – This sauce will of course work with any noodle, but fettuccine is the traditional choice.
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Large pot
- High powered blender or Food processor
- Colander
- Airtight container
How to Make Vegan Fettuccine Alfredo
This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!
Begin by boiling the cauliflower florets for 8-10 minutes or until tender. While the cauliflower cooks, bring a large pot of salted water to a boil for the fettuccine noodles.
Once the cauliflower is ready, transfer it to a high-powered blender along with half of the coconut milk and the minced garlic (or garlic powder). Blend until smooth and creamy.
In a separate pot, melt the vegan butter over medium-low heat, then add the remaining coconut milk, lemon juice, salt, pepper, and vegan parmesan cheese. Bring the mixture to a gentle boil, then stir in the cauliflower puree. Simmer the sauce for about five minutes, allowing the ingredients to meld into a thick, creamy vegan Alfredo sauce.
Meanwhile, cook the fettuccine noodles to al dente according to the package instructions. Drain the noodles and pour the Alfredo sauce over them, tossing gently to coat.
That’s it! Serve and enjoy!
How to Store Vegan Fettuccine Alfredo
- Fridge: Store any leftover pasta in an airtight container in the refrigerator for up to three days. Store any extra sauce in an airtight container in the fridge for up to 1 week.
More Tips
- Not Vegan? Add cooked chicken breast for a dairy-free chicken alfredo. Or cook the cauliflower in chicken broth for some extra flavor.
- Gluten-Free? Swap for a gluten-free noodle to make this recipe gluten-free. The sauce is all set to go!
- Oil-Free? You can swap the vegan cheese for nutritional yeast for a cheesy flavor without the oil.
FAQ: Vegan Fettuccine Alfredo
Add 2-3 tbsp of all-purpose flour to thicken the sauce. For gluten-free, mix 1 tbsp cornstarch or arrowroot powder with a tiny bit of water or more non-dairy milk until dissolved, then mix it into the sauce and heat until the sauce thickens.
A food processor can work in place of a blender, though the texture may not be as smooth.
Reheat the sauce on the stove over low-medium heat until smooth. Zap already-coated noodles in the microwave with a splash of water.
Vegan Fettuccine Alfredo
Equipment
- Blender (or food processor)
- Colander
- Airtight container
Ingredients
- 1 lb fetuccine noodles
- 3 tbsp vegan butter
- 2 cups cauliflower florets
- 1 cup non-dairy milk
- 2-3 cloves garlic
- 3 tsp lemon juice
- ½ cup Vegan parmesan cheese
- Salt and pepper
Instructions
- Begin by boiling the cauliflower florets for 8-10 minutes or until tender. While the cauliflower cooks, bring a large pot of salted water to a boil for the noodles.
- Once the cauliflower is tender, transfer it to a high-powered blender along with half of the coconut milk and the minced garlic. Blend until smooth and creamy.
- In a separate pot, melt the vegan butter over medium-low heat, then add the remaining coconut milk, lemon juice, salt, pepper, and vegan parmesan cheese. Bring the mixture to a gentle boil, then stir in the cauliflower puree. Simmer the sauce for about five minutes.
- Cook the fettuccine noodles until al dente according to the package instructions. Drain the noodles and pour the Alfredo sauce over them, tossing gently to coat.
- That’s it! Serve and enjoy!
Notes
How to Store Vegan Fettuccine Alfredo
- Fridge: Store any leftover pasta in an airtight container in the refrigerator for up to three days. Store any extra sauce in an airtight container in the fridge for up to 1 week.
More Tips
- Not Vegan? Add cooked chicken breast for a dairy-free chicken alfredo. Or cook the cauliflower in chicken broth for some extra flavor.
- Gluten-Free? Swap for a gluten-free noodle to make this recipe gluten-free. The sauce is all set to go!
- Oil-Free? You can swap the vegan cheese for nutritional yeast for a cheesy flavor without the oil.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
My kids love this recipe! I love that it is ready so quickly and I can sneak more veggies into their meals!