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Creamy vegan fettuccine alfredo with broccoli florets.

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


  • Food Processor


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


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.


  • 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.