Best Vegan Fettuccine Alfredo Recipes

VEGAN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
• While the pasta boils, heat the oil or butter in a small skillet over medium. Add the garlic and cook for 1 minute, stirring often. Using a slotted spoon, transfer the cooked garlic to a blender (discard the oil). Add the cream cheese, nutritional yeast, lemon juice, nutmeg, 3/4 cup water and 1/2 teaspoon salt, and blend the ingredients into a creamy sauce. Season to taste with black pepper and salt, then add more lemon juice, if desired.
• To prepare the optional topping, add all ingredients to a food processor and pulse until the mixture is finely ground.
• When the pasta is ready, drain it and return it to the pot over low heat. Stir in the sauce and heat the pasta until well coated and warmed through. Serve immediately, and sprinkle with vegan Parmesan or the topping, if desired.

VEGAN FETTUCCINE ALFREDO PASTA RECIPE BY TASTY

Steps:

• Boil 4 cups (945 ml) of water in a small pot.
• Cut a quarter of an onion into cubes. Peel and chop the potatoes into ½ inch (1 cm) cubes.
• Add onion and potatoes to pot and boil for 10 minutes, or until soft.
• Remove potatoes and onion from the pot. Make sure to save the water.
• Begin cooking fettuccine pasta in a separate pot.
• In a blender, combine 1 cup (235ml) of the water used to boil the veggies, raw cashews, veggies, lemon juice, and seasonings. Blend until creamy. Add more of the boiling water if the mixture is too thick.
• Add salt to taste and garlic.
• NOTE: Adding 1 tsp of nutritional yeast, and ¼ tsp truffle oil will really make this dish pop with cheesy flavor!
• Pour the sauce over the cooked pasta and serve.
• Enjoy!

VEGAN LEMON FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil and cook the fettuccine according to package directions. Strain, reserving 1 cup of the pasta cooking water.
• Add the soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper to a blender and process until smooth.
• Heat the oil and garlic in a large skillet over medium heat, stirring until the garlic just starts to sizzle and softens, about 1 minute. Add the soy milk mixture and 1/2 cup of the reserved pasta water, bring to a simmer and cook until thick and creamy, about 8 minutes. Remove from the heat, add the fettuccini and parsley and toss to combine. Thin out with a little more pasta water if needed.
• Divide the pasta among four bowls and sprinkle each with some nutritional yeast and a few grinds of pepper.

DAIKON 'FETTUCCINE' WITH CYNDI'S VEGAN ALFREDO SAUCE

Steps:

• Start with the sauce. Put the tofu and garlic into a food processor and whiz until smooth. Then add the almonds and basil and whiz again until as smooth as possible.
• Add the lemon juice and enough of the water - or more - to got a creamy consistency. Season to taste with salt and pepper, transfer to a saucepan and set aside.
• Bring half a saucepan of water to the boil. Meanwhile, cut the daikon into long, thin ribbons by running a swivel potato down the length.
• Put the ribbons into the boiling water, bring back to the boil and cook for about 4 minutes, or until al dente. Drain immediately and return to the pan.
• While the daikon is cooking, gently reheat the sauce.
• To serve, either add the sauce to the daikon and mix well, or toss, the daikon in a little olive oil, serve out onto plates and pour the creamy sauce over the top.

VEGAN FETTUCCINE ALFREDO

Steps:

• Cut the cauliflower into medium florets. Add to a pot of salted, boiling water and let simmer for 10 minutes until very soft. Drain and tip into the jug of a blender.
• Meanwhile heat the olive oil in a medium skillet over a medium-low heat. Add the onion and cook until softened and slightly golden - about 15 minutes. Add the garlic and stir for 1 minute then from from the heat. Tip into the jug of the blender along with the vegan cream cheese, vegetable broth, salt, soy sauce, apple cider vinegar, nutritional yeast and a generous pinch of black pepper. Blitz until silky smooth.
• Cook the pasta in a large pot of boiling water according to the directions on the packet. Drain and return to the pot. Pour in the cauliflower sauce and stir together. Taste and add more salt and pepper if needed. Divide between bowls and serve with a drizzle of olive oil on top.

FETTUCCINE ALFREDO (VEGAN)

Steps:

• Prepare pasta according to package directions.
• In skillet over moderate heat, saute the onions in olive oil for 3 minutes, until just slightly softened.
• Add the garlic, saute for 2 more minutes.
• Transfer to a blender, add all the other ingredients and blend away. It should be somewhat smooth, but still a bit grainy.
• To make thicker, add more nutritional yeast by the tablespoon. To thin out, add pasta water by the tablespoon.
• Drain the pasta and transfer to a plate, spoon the sauce over the top, and add vegetables anf tofu if using.