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Close Up of Vegan Fettuccine Alfredo on a Plate with Cluster of Pasta Wrapped Around a Fork
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5 from 7 votes

Vegan Fettuccine Alfredo

This vegan fettuccine Alfredo is made with tender pasta dressed in a sauce that's so rich and creamy...you'd never guess it was dairy free!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Entree
Cuisine: American, Italian
Servings: 6
Calories: 397kcal
Author: Alissa

Ingredients

For the Roasted Garlic Vegan Fettuccine Alfredo

  • 2 garlic bulbs
  • 2 tablespoons olive oil
  • 12 ounces dried fettuccine pasta
  • 1 cup raw cashews, soaked in water 4-8 hours, drained and rinsed
  • 1 cup unflavored and unsweetened soy or almond milk
  • 2 tablespoons lemon juice
  • 1 teaspoon salt, plus more to taste
US Customary - Metric

Instructions

Roast the Garlic

  • Preheat the oven to 400­­°.
  • Cut the tops off of the garlic bulbs, cutting just low enough to expose all of the cloves. 
  • Place each garlic bulb on a sheet of aluminum foil and drizzle the top with a tablespoon of olive oil. Loosely close the foil over each garlic bulb and place it into the oven. 
  • Roast the the garlic until the cloves begin to turn light brown and soften, about 40 minutes. 
  • Remove the garlic from the oven, open the foil, and allow the garlic to cool for a few minutes.

Cook the Pasta

  • While the garlic roasts, bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions. 
  • Drain the pasta into a colander, reserving at least ½ cup of the pasta boiling water. Return the pasta to the pot and toss it with a dash of olive oil.

To Make the Sauce

  • When the garlic has cooled, squeeze the bulbs to extract the roasted garlic cloves, then place them into a blender or the bowl of a food processor fitted with an s-blade.
  • Add the cashews, milk, lemon juice, and salt. Blend the mixture until smooth.
  • Taste-test the sauce and season with additional salt, if desired.

Serve

  • Pour the roasted garlic Alfredo sauce over the pasta and toss to coat. Thin the sauce with the reserved pasta boiling water, using as much as is needed.
  • Divide the pasta onto plates and optionally top it some fresh parsley, red pepper flakes, and/or vegan Parmesan cheese. Serve.

Notes

The sauce tends to dry out as it sits, so if you have leftovers you'll probably need to add a bit of milk.

Nutrition

Calories: 397kcal | Carbohydrates: 52.1g | Protein: 11.5g | Fat: 16.6g | Saturated Fat: 3g | Sodium: 423mg | Potassium: 292mg | Fiber: 2.8g | Sugar: 2.8g | Calcium: 109mg | Iron: 3mg