Best Vegan Lemon Fettuccine Alfredo Recipes

Vegan Fettuccine Alfredo Pasta Recipe by Tasty image

Provided by Tasty

Categories Lunch

Yield 2 servings

Number Of Ingredients 10

2 medium white potatoes
¼ white onion
1 tablespoon italian seasoning, blend of basil, oregano, rosemary, thyme, and black pepper
1 teaspoon lemon juice
2 cloves garlic
1 teaspoon salt
12 oz fettuccine pasta
½ cup raw cashew
1 teaspoon nutritional yeast, optional
¼ teaspoon truffle oil, optional

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!

Nutrition Facts : Calories 1014 calories, Carbohydrate 191 grams, Fat 13 grams, Fiber 11 grams, Protein 32 grams, Sugar 10 grams

Vegan Fettuccine Alfredo image

Provided by Gena Hamshaw

Time 20m

Yield 4 servings

Number Of Ingredients 13

1/2 teaspoon kosher salt, plus more as needed
12 ounces fettuccine, linguine or another pasta of choice (most dry pastas are vegan, but check the ingredient label to be sure)
1 tablespoon olive oil or vegan butter
2 garlic cloves, thinly sliced
8 ounces vegan cream cheese
2 tablespoons nutritional yeast
2 teaspoons lemon juice, plus more as needed
1/8 teaspoon ground nutmeg
Black pepper, to taste
Vegan Parmesan (optional)
1/4 cup nutritional yeast
1/4 cup cashews, pine nuts or shelled hemp seeds
Pinch of fine sea salt

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.

Lemon Alfredo image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

Cook 1 minced shallot in a skillet with 1 tablespoon butter over medium heat until golden, 3 minutes. Whisk 1 1/4 cups heavy cream, 1 egg yolk and 2 teaspoons grated lemon zest in a bowl; reduce the heat to low and whisk into the skillet along with 1/3 cup grated pecorino. Whisk until slightly thickened, 2 minutes. Season with salt and plenty of pepper. Toss with 12 ounces cooked fettuccine and some pasta-cooking water. Top with more pecorino.

Vegan Lemon Fettuccine Alfredo image

Provided by Food Network Canada

Time 25m

Yield 4 servings

Number Of Ingredients 10

12 oz eggless fettuccine
2 sachets unsweetened soy or almond milk
4 oz soy cream cheese
3 Tbsp blanched sliced almonds
3 Tbsp nutritional yeast, plus more for sprinkling
1 tsp finely grated lemon zest
Kosher salt and freshly ground black pepper
2 Tbsp extra-virgin olive oil
3 cloves garlic, finely chopped
½ cup loosely packed parsley leaves, chopped

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.