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A white plate with vegan fettuccine Alfredo sprinkled with chopped basil and a gold fork and serving utensils next to the plate.

Vegan Fettuccini Alfredo

A creamy, rich, delicious vegan Alfredo sauce made with only 9 simple ingredients in under 30 minutes.
5 from 1 vote
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Course: Entree, Main Course
Cuisine: Italian
Diet: Vegan
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 Servings
Calories: 550kcal
Author: Linda & Alex
Cost: $10


  • 1 High Powered Blender
  • 1 stove
  • 1 Pasta pot


  • 16 ounce fettuccine noodles
  • 1 ½ cups raw cashews soak in water overnight or boil in water for 10 to 15 minutes
  • 15 ounce plain vegan Greek yogurt see note
  • ½ cup unsweetened plant-based milk see note
  • 1 tablespoon lemon juice
  • 2 garlic cloves blanched, see note
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon nutritional yeast
  • ½ teaspoon dried oregano
  • ground sea salt See Note
  • Black pepper to taste

Toppings (optional)

  • 1 cup 40 g fresh basil, chopped
  • chopped fresh parsley
  • sauteed mushrooms
  • red pepper flakes


  • Bring a large pot of water to a boil.
  • Once the cashews have soaked /boiled and they’re soft and puffy, drain and rinse well. Put them in the blender along with the 15 ounces of yogurt, ½ cup milk (add more if needed, see note), 1 tablespoon lemon juice, blanched garlic (see note), 1 tablespoon olive oil, 1 tablespoon nutritional yeast, ½ teaspoon oregano, and salt to taste and blend for 2 minutes, or until smooth and creamy. Scrape the sides a few times to ensure that you don’t detect solid pieces of the nuts. If you have a Blendtec blender, select the Whole Foods setting and the soup setting within that setting for the creamiest sauce.
  • When the pasta water is boiling, add 1 to 2 tablespoons of salt to the water (see note) and place the pasta in the water. Make sure it’s completely covered in the water and stir, cook according to the instructions on the package.
  • Drain the pasta water when done and put the pasta back in the pot. Add the Alfredo sauce and stir to coat the pasta.
  • Enjoy!


GARLIC - Boil the garlic for 30 seconds and then rinse in cold water. This will take away the bitterness. 
GREEK YOGURT - if you can't find Kite Hill Greek style yogurt, you can use any plain vegan yogurt, except for coconut yogurt. Use almond, cashew, or soy. 
PLANT MILK - Alfredo sauce should be creamy, not super thick, so add more plant milk as needed, we recommend unsweetened and unflavored soy or oat milk because they're creamier.
SALT - for the best flavor, salt the pasta water before boiling the pasta. About 1 to 2 tablespoons is recommended. Salt the sauce to taste. 
How do you thicken Alfredo sauce?
If the sauce looks too thin, add more boiled cashews and vegan Greek yogurt to the sauce. We don't recommend adding corn starch as it can make the sauce taste gritty.
How do I store it?
Store it covered in the refrigerator for up to 3 days. Cashew sauce thickens as it sets, so you may need to blend it again with a bit of water or soy or oat milk to make it thinner.
Can I freeze cashew sauce?
Freeze it in a freezer safe container for up to 3 months. Thaw in the refrigerator and reheat on low heat. You may need to add a bit of water or oat or soy milk to make it thinner, as cashew sauce thickens as it sets.


Serving: 12oz | Calories: 550kcal | Carbohydrates: 56g | Protein: 19g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 41mg | Potassium: 468mg | Fiber: 4g | Sugar: 10g | Vitamin A: 461IU | Vitamin C: 18mg | Calcium: 231mg | Iron: 4mg
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