Plant-Based Fettuccine Alfredo Recipe (Healthy, Fast, Vegan!)

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This deliciously easy plant-based fettuccine alfredo recipe is adapted from The Vegetarian Family Cookbook by Nava Atlas. And it is a keeper! Unlike so many white sauces, this one isn’t heavy with cream or cheese. In fact, it’s downright low in fat and even modest in calories. But it’s still flavorful, and has a rich, smooth, and creamy consistency. We originally shared this recipe over fifteen years ago and have given it an update!

Plant-Based Fettuccine Alfredo Recipe - Light, Healthy, Fast & Easy! Naturally Dairy-Free, Nut-Free, Vegan, and optionally Gluten-Free

Plant-Based Fettuccine Alfredo that’s Healthy, Easy, and Dairy-Free

This recipe is so simple that it’s quite easy customize. Here are a few additional vegan tips and suggestions for making this healthy plant-based fettuccine alfredo your own.

  • Add Some Onion: If you’re an onion fan, go ahead and add a small yellow or sweet onion. Dice it and sauté in the buttery spread for a couple minutes before adding the garlic. Puree as the recipe instructs.
  • Substitute Vegetable or Chicken-Free Broth: If you’re out of milk beverage, or have some broth to use up, substitute broth for the milk beverage. The sauce will be slightly less creamy but will have a nice depth in flavor. But start with just 1/4 teaspoon salt, and add more to taste if using salted broth.
  • Use Protein Pasta: If you want an even higher protein dish, use lentil pasta. Pure lentil varieties, like Barilla and Intolerant Foods add around 13 to 14 grams of protein for every 2 ounces of pasta.
  • Toss in Leftovers: Do you have some chickpeas or olives that need to be used up? Leftover roasted vegetables from last night’s dinner? Toss them in with the pasta!
  • Need Soy-Free? You can substitute Heavy Cashew Cream for the tofu. You’ll need about 1 to 1 1/2 cups, and can thin as needed with milk beverage or broth.

Special Diet Notes: Plant-Based Fettuccine Alfredo

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian. Be sure to choose the milk beverage and buttery spread that suit your dietary needs.

Plant-Based Fettuccine Alfredo

 

Author:

Recipe type: Entree

Cuisine: Italian

  • 12 ounces dry pasta (gluten-free, if needed)
  • 2 tablespoons dairy-free buttery spread
  • 2 to 3 garlic cloves, minced
  • 1 (12.3-ounce) package firm silken tofu
  • ½ cup unsweetened dairy-free milk beverage, plus additional if needed
  • 1 teaspoon salt, or to taste
  • Freshly ground black pepper, to taste
  1. Cook the pasta al dente.
  2. Meanwhile, melt the buttery spread in a small skillet over low heat. Add the garlic and sauté for 2 to 3 minutes, until fragrant.
  3. Add the tofu, milk beverage, melted buttery spread with garlic, and salt to your blender or food processor. Process until the sauce is completely smooth and creamy.
  4. Toss the sauce with the cooked pasta. Season with pepper, and add more salt, if desired. If the sauce is too thick, add a little more milk beverage and toss to coat.

Serving size: ⅙ batch Calories: 285 Fat: 6.5g Saturated fat: 1.1g Carbohydrates: 43.1g Sugar: 2.8g Sodium: 460mg Fiber: 2.2g Protein: 11.2g

3.5.3229

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