Vegan Fettuccine Alfredo with Broccoli Florets

Creamy vegan fettuccine alfredo with broccoli florets.

Have you ever had Vegan Fettuccine Alfredo? This Alfredo Fettuccine recipe tastes absolutely delicious and can be at your table in just about 25 minutes. Made with creamy alfredo sauce and nourishing broccoli florets this recipe does not only taste super yummy but is healthy for you too. Super easy to make and definitely satisfies all your cravings for creamy, cheesy alfredo fettuccine pasta!

Is Fettuccine Alfredo vegan?

Traditionally Fettuccine Alfredo is made with dairy products. It usually contains butter and parmesan cheese. However, luckily this recipe can be prepared vegan easily. It’s not a big deal to get vegan fettuccine pasta from the store, therefore the sauce will be the main focus here.

What you need for this Vegan Alfredo Sauce

  • Cashews: This will be the base of our creamy alfredo sauce. Note that it is important to use soaked cashews, as they are way easier to blend.
  • Garlic & onion powder: For flavor.
  • Salt & Pepper: For enhancing the flavor.
  • Cayenne pepper: For a little bit of heat.
  • Non-dairy milk: Look out for unsweetened non-dairy milk.
  • Nutritional yeast: This might be the only ingredient that might be hard to find in regular grocery stores. However, I am sure that you will be able to find it in organic grocery stores or health food markets.
  • Lemon juice: This helps to balance out the flavor of the sauce.

Which plant-based milk is best for this recipe?

There are many different plant-based milk options, but which one is best for this recipe? In my opinion, the only thing to look out is that the chosen milk is unsweetened. But apart from that, anything will for. Soy, cashew, almond or even coconut milk do all work really well in here. I personally like to use soy milk, just because it adds some extra protein and I feel like it compliments the flavor really work. But of course, feel free to choose whatever works for you!

How to make Vegan Fettuccine Alfredo?

Making Vegan Fettuccine Alfredo is quite easy and also doesn’t require a lot of time either. But, what you will need is a food processor or a blender. I personally like to use a blender, because I personally feel like it works better for the sauce. Basically, what you want to do is add the soaked cashews, garlic and onion powder, salt and pepper, cayenne pepper, non-dairy milk, nutritional yeast and lemon juice into the blender. Blend until everything is smooth. Meanwhile, you can cook your favorite vegan fettuccine pasta according to the instructions. Then all there is left to do is sautéing the onions, garlic and broccoli in a pan. Then, combining everything together by adding the cooked pasta and the sauce. And voilá you are ready to eat!

Other vegan recipes you might enjoy

If you liked this recipe you may enjoy some of my other recipes too:

Finally, if you make this White Bean Stew at home, make sure to tag me on Instagram @aboutannella! I’m happy to see your recreations! For more inspiration, you can follow my Pinterest Account.

Creamy vegan fettuccine alfredo with broccoli florets.
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Vegan Fettuccine Alfredo with Broccoli Florets

This vegan fettuccine alfredo recipe is easy to make and definitely satisfies all your cravings for creamy, cheesy alfredo fettuccine pasta!
Course Main Course
Cuisine Pasta, Vegan
Keyword Creamy, Healthy
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 14 minutes
Yield 4 servings

Equipment

  • Food Processor

Ingredients

For the sauce

  • 1 1/2 cups (300 g) cashews soaked
  • 1/2 tbsp onion powder
  • 1/2 tbsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp cayenne pepper
  • 2 tbsp lemon juice
  • 2 cups (480 ml) non-dairy milk unsweetened
  • 1/4 cup (10 g) nutritional yeast

For the pasta

  • 12 oz (340 g) vegan fettuccine
  • 1 white onion diced
  • 2 garlic cloves minced
  • 1 handful broccoli florets

Instructions

For the sauce

  • Add the soaked cashews, onion powder, garlic powder, salt, pepper, cayenne pepper, lemon juice, non-dairy milk and nutritional yeast into a blender. Blend until everything is smooth. Set aside.

For the pasta

  • Cook the pasta according to the instructions.
  • In a large pan, add 2 tablespoons of water or oil. Then add in the diced white onion and minced garlic. Sauté over medium heat until translucent, about 3 minutes.
  • Using the same pan, add in the broccoli florets. Add a little bit of water if needed. Sauté until bright green.
  • Add the cooked pasta and the sauce into the pan. Serve warm. Leftovers keep in the fridge up to 5 days.

Notes

  • If you are aiming for a gluten-free version, make sure to use gluten-free pasta. 
  • If you don’t have time to soak the cashews, you can use this method instead:
    1. In a large pot, bring water to a boil.
    2. Add in the cashews.
    3. Let sit uncovered for about 15 minutes.

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