Easy Vegan Fettuccine Alfredo (Nut-Free & Blender-Free!)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fettuccine in a silky, garlicky dairy-free cream sauce made with vegan butter, coconut milk, and nutritional yeast. Creamy and rich despite being plant-based. A comforting weeknight pasta.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 tablespoons vegan butter
- 4 large cloves garlic (minced or pressed)
- ¼ cup all-purpose flour ((see note for gluten-free))
- 2 cups plant-based milk ((such as soy or oat, make sure it's unsweetened and unflavored))
- 1/2 cup vegan heavy cream or full-fat coconut milk ((or sub more plant-based milk for lighter version))
- 2 tablespoons nutritional yeast
- 1 tablespoon white miso paste
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ⅛ teaspoon nutmeg ((optional))
- 12 ounces fettuccine ((or other long pasta))
- Fresh chopped parsley and vegan parmesan (for garnish)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 566mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 239mg
- Calcium
- 51mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 566MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.