Vegan Fettuccini Alfredo

Pasta Sunday is a real thing for my big Italian family. For as long as I can remember, we’d have some sort of pasta dish every single Sunday.

((Just before I sat down to write this, Kyle and I finished our Pasta Sunday meal))

As much as I love a good red sauce, we really love to mix up our sauce choices. Who doesn’t love a little variety?? Enter this Vegan Fettuccini Alfredo recipe.

This dish is a great tasting, lighter alternative to fettuccini alfredo. It’s perfectly rich and creamy without all of the saturated fat and cholesterol from the heavy cream and butter in traditional alfredo sauce. It also won’t leave you feeling sluggish and sleepy after eating. That being said, it also won’t taste exactly like traditional alfredo.

Instead of heavy cream and butter, this dish gets its richness from raw cashews. Cashews are a great source of healthy fat, protein, vitamins and minerals.

We love adding peas and sun-dried tomatoes to this recipe, but you could certainly omit those if you’d like your version to be more traditional.

I hope you give this vegan recipe a try for your next Pasta Sunday (or any day).


This recipe does call for 1 tablespoon of vegan butter. If you choose not to eat oil, then it would be perfectly fine to use a splash of water or vegetable broth in place of the butter. You can also choose different vegetables to mix into the sauce: broccoli, mushrooms, squash, etc.

Not sure what this process should look like?? Check out this sped-up video for step by step directions.

If you try this or any of my other recipes, please take a photo and tag me on Instagram @confessionsofaveganmeathead. I’d love to see your creation!!

Vegan Fettuccini Alfredo

  • Servings: 4
  • Difficulty: medium
  • Print

A lightened up, veganized, more flavorful twist on fettuccini alfredo.

Author: Brianna Wright

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For the Sauce (blender):

1/2 cup raw cashews soaked at least 4 hours*

2 T nutritional yeast

1/2 tsp salt

1/2 tsp ground mustard

1/2 tsp onion powder

1/2 T tapioca starch**

1 T tahini

Juice of half a lemon

1/2 cup water

For the Sauce (pan):

1 T vegan butter or olive oil (sub veggie broth for oil free)***

1 small yellow onion, diced

2 cloves garlic, minced

1/3 cup white cooking wine

1/2 cup frozen peas

1 cup pasta water

1 T dried basil

3 T sun dried tomatoes

1/2 lb whole wheat pasta, cooked according to package directions


  1. Soak cashews in cold water for at least 4 hours.
  2. Drain and rinse cashews.
  3. Add cashews, nutritional yeast, salt, ground mustard, onion powder, tapioca starch, tahini, lemon juice, and water to a blender. Blend until completely smooth. You may need to add water 1 tablespoon at a time to get things moving in the blender.
  4. To a deep pan, melt butter or add oil.
  5. Sauté onions for 3-5 minutes until softened.
  6. Add minced garlic and continue cooking another 2-3 minutes.
  7. Add white cooking wine to the pan. Cook, stirring frequently, until the wine has mostly evaporated.
  8. Add the peas and continue cooking until warmed all the way through.
  9. Add the cashew cream mixture, basil, sun dried tomatoes and the pasta water to the pan. Stir constantly until the sauce is thickened.
  10. Add sauce to cooked pasta. Serve immediately

*If you don’t have four hours, you could cover the cashews in a microwave safe dish with plenty of water and microwave for 3 minutes. Then, leave the microwave closed for at least 10 minutes. They should be soft enough at this point.

**If you don’t have tapioca starch, you could try substituting cornstarch.

***If you choose not to eat oil, then it would be perfectly fine to use a splash of water or vegetable broth in its place.


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