Creamy, indulgent, and ready in just 20 minutes, this Vegan Fettuccine Alfredo is a perfect weeknight dinner that doesn’t skimp on flavor.If you love creamy, comforting pasta but want a plant-based fettuccine alfredo that’s rich, flavorful, and totally dairy-free, this recipe is for you. Made with a luxurious cashew-based alfredo sauce, this dish gets an extra boost of flavor from a decadent lemon butter drizzle that takes it to the next level. Whether you’re craving a cozy weeknight meal or looking to impress guests, this elevated vegan fettuccine alfredo is the perfect choice!
Jump to RecipeWhy You’ll Love This Plant-Based Fettuccine Alfredo
This dairy-free fettuccine alfredo is just as creamy and satisfying as the classic version, but made without any heavy cream or butter. Instead, we blend soaked cashews, nutritional yeast, and vegan cream cheese to create a silky, cheesy sauce that clings perfectly to each strand of pasta. A hint of nutmeg and white pepper gives it that traditional alfredo flavor, while the lemon butter drizzle adds a bright, tangy contrast that makes this dish absolutely irresistible.
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How to Make the Best Dairy-Free Fettuccine Alfredo
1. Cook Your Pasta to Perfection
For the best texture, cook fettuccine noodles until al dente. Be sure to reserve some of the starchy pasta water, as it helps to thin out the sauce while keeping it creamy and smooth.
2. Sauté the Garlic and Shallots
A little bit of garlic and shallot sautéed in olive oil adds depth and richness to the cashew sauce. This step enhances the flavor and brings a restaurant-quality taste to your homemade alfredo.
3. Blend the Ultimate Cashew Alfredo Sauce
The key to a silky,Plant-Based Fettuccine Alfredo is a high-powered blender. Blend soaked cashews, nutritional yeast, sautéed garlic and shallots, vegan cream cheese, nutmeg, and white pepper with plant-based milk until smooth. The result? A creamy, luscious, dairy-free pasta sauce that’s packed with umami flavor.
4. Drizzle with the Game-Changing Lemon Butter Sauce
What sets this vegan fettuccine alfredo apart is the lemon butter drizzle. Melt vegan butter with garlic, fresh lemon juice, and parsley to create a bright and zesty contrast to the rich cashew alfredo. This extra step takes the dish from delicious to restaurant-worthy!
5. Garnish & Serve
Top your pasta with vegan parmesan cheese, fresh parsley, and cracked black pepper for a perfect finishing touch.
Why This Recipe is a Must-Try
- Completely dairy-free & plant-based – No heavy cream or butter needed!
- Packed with protein & healthy fats – Thanks to cashews and nutritional yeast.
- A 20-minute meal – Perfect for busy weeknights!
- Restaurant-quality flavor – The lemon butter drizzle takes it to another level.
Pairing Suggestions
To make this meal even more special, serve it with a simple arugula salad, roasted garlic bread, or a crisp glass of white wine. The richness of the pasta pairs beautifully with a fresh, tangy side.
Make This Elevated Plant-Based Fettuccine Alfredo Tonight!
If you’re looking for an easy, comforting, and elevated plant-based pasta dish, this dairy-free fettuccine alfredo with lemon butter sauce is exactly what you need. It’s proof that vegan comfort food can be just as indulgent and satisfying as the original. Try it tonight, and get ready to fall in love with your new favorite pasta recipe!
20-Minute Plant-Based Fettuccine Alfredo
20
minutesIngredients
- Alfredo:
1½ cups raw cashews, soaked (4–6 hours or quick-soaked in hot water for 30 minutes)
2 tbsp olive oil
6 cloves garlic, minced
½ shallot, finely diced
3 tbsp vegan cream cheese
¼ cup nutritional yeast
1.5 cups unsweetened plant-based milk
500g fettuccine noodles
¼ tsp nutmeg
½ cup reserved pasta water
Salt, to taste
White pepper, to taste
Garnish:
Chopped parsley
Vegan Parmesan cheese
Freshly cracked black pepper
Lemon Butter Sauce (optional drizzle for elevation):
2 tbsp vegan butter
1 garlic clove, minced
Juice from ½ lemon
2 tbsp chopped parsley
Salt and pepper, to taste
Directions
- Cook the Fettuccine: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the minced garlic and diced shallot, sautéing until fragrant and softened, about 2–3 minutes. Remove from heat.
- Prepare the Cashew Cream Sauce: Drain the soaked cashews and add them to a blender along with the sautéed garlic and shallot, vegan cream cheese, nutritional yeast, nutmeg, plant-based milk (1.5 cups), and ½ cup reserved pasta water. Blend until smooth and creamy. Adjust consistency with more pasta water if needed.
- Make the Lemon Butter Sauce (Optional): In a small saucepan, melt the vegan butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the lemon juice, chopped parsley, salt, and pepper. Remove from heat.
- Combine the Sauce and Pasta: Return the cooked fettuccine to the pot or skillet. Pour the cashew cream sauce over the noodles and toss to coat evenly. Heat over low, stirring gently, until warmed through. Adjust salt and white pepper to taste.
- Garnish and Serve: Plate the fettuccine and garnish with chopped parsley, vegan Parmesan cheese, and freshly cracked black pepper. For an elevated touch, drizzle the Lemon Butter Sauce over the pasta before serving.
Notes
- Store in an airtight container in the fridge for up to 5 days. The sauce will thicken the longer it sits, use water or a plant-based broth when reheating to get the right consistency.
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