This is the best ever, creamiest easy vegan fettuccini Alfredo. A bold statement I know. But you won’t even believe that this Fettuccini Alfredo is vegan, dairy-free, and plant-based.
My boyfriend challenged me to make an Alfredo sauce as good as Olive Garden’s (his favorite Alfredo). And thus, this easy vegan pasta dish was born. The best part about this Alfredo? It’s ready in under 30 minutes, making it an amazing weeknight meal. Or it could even be an easy date night dinner!
This non-dairy Alfredo sauce only has 6 ingredients (not including salt & pepper!). They are:
- Vegan Butter, I’m using Country Crock Plant Butter
- Olive Oil
- All Purpose Flour
- Almond Milk, unsweetened & unflavored
- Violife Parmesan Cheese, or another vegan Parmesan
- Fresh Garlic
tips for making creamy vegan alfredo
This creamy vegan Alfredo sauce is similar to a Béchamel sauce. The first step in making the sauce is to make a roux. A roux is a mixture of a fat and flour made on the stove top that is used to thicken up sauces. The fat used in this recipe is the vegan butter (Country Crock Plant Butter) and olive oil. The vegan butter adds a rich saltiness that balances the flavor the olive oil provides.
Once you add olive oil and vegan butter to the pan, you’ll want to add in the flour, 1 tablespoon at a time until completely dissolved and the mixture begins to thicken. Try not to add all the flour at once, as this will create more lumps.
Similarly, add in the almond milk 1 cup at a time. You’ll also want to whisk constantly to prevent any clumps from forming.
serving the vegan alfredo
This Alfredo sauce is best served warm poured over Fettuccini pasta. I like to garnish the dish with fresh chopped basil, salt & pepper, and a little more fresh grated vegan Parmesan. This is truly the creamiest vegan alfredo that I’ve ever had and it’s completely omnivore approved.
looking for more vegan dishes? Check out these recipes!
Did you make this recipe? I’d love to know! Leave a rating and comment below!
- 6 tablespoons vegan butter, Country Crock Plant Butter
- 2 tablespoons olive oil
- ¼ cup all-purpose flour
- 3 cups dairy free milk , unsweetened & unflavored (see notes for nut-free options)
- ¾ tsp salt
- ⅛ tsp pepper
- 1 cup grated Violife Parmesan Cheese, or other vegan parmesan
- ½ tsp fresh grated garlic
- 1 lb fettuccine pasta
- Chopped fresh basil for garnish
- Fill a large pot with water and bring to a boil per your pasta’s instructions.
- While the water boils start the sauce.
- Melt the vegan plant butter and olive oil in a medium saucepan on medium-low heat. Add in the grated garlic and cook for a minute.
- Once warm, whisk in the flour, 1 tablespoon at a time until completely dissolved and the mixture begins to thicken.
- Add in the almond milk, 1 cup at a time whisking constantly to prevent any clumps from forming.
- Reduce the heat to low and continue stirring until the mixture begins to bubble and to thicken.
- Stir in the grated vegan Parmesan, salt, and pepper.
- When finished cooking, drain your pasta and add it back into the large pot.
- Pour the alfredo sauce onto the pasta and toss to combine. It should thicken some more.
- Serve warm and garnish with more grated vegan parmesan, basil, and any additional salt or pepper to taste!
- It will appear that there is a lot of sauce prior to mixing it in with the pasta. This is okay! Once combined with the pasta, the sauce will thicken more and the pasta will absorb some of it.
- If you'd like to make the sauce nut-free you can substitute unsweetened Soy Milk, Rice Milk, or Oat Milk for the Almond Milk.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 405Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 490mgCarbohydrates: 37gFiber: 4gSugar: 2gProtein: 15g
Nutritional info is an estimate.
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