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A large green plate filled with the lemon and garlic fettuccine alfredo pasta. A side salad and bread slices are next to the bowl. Two gold forks and more slices of lemon and garlic are on the right side.

Vegan Fettuccine Alfredo without Nuts

Perfect, classic, and creamy vegan fettuccine alfredo without nuts! Lots of lemon and garlic make a thick and rich sauce that clings to the noodles for an indulgent meal that's healthy!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 large servings
Course: Main Course
Cuisine: American, Italian
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 10 oz fettuccine noodles can be gluten free
  • 8 oz silken tofu can also use soft or firm
  • 1 cup plant based milk soy milk or almond milk recommended
  • 4 garlic cloves
  • 2 tablespoons lemon juice
  • 1 teaspoon onion powder
  • 1 teaspoon Dijon mustard
  • 3 tablespoons nutritional yeast
  • 1 teaspoon soy sauce
  • 1 teaspoon bouillon mix Better than Bouillon vegetable recommended
  • ½ teaspoon salt
  • freshly cracked black pepper to taste

Equipment

  • blender or food processor
  • Cooking pot
  • Measuring cups and spoons
  • Mixing spoons
  • Spatula

Method
 

  1. Cook the noodles. In a large pot of salted water, cook the noodles according to package directions. Make sure to give them a stir while cooking so they don’t all stick together. This is especially important for gluten free noodles. See my notes below for noodle recommendations.
  2. Make the sauce. Into a blender or food processor, combine the tofu, plant based milk, garlic, lemon juice, onion powder, Dijon mustard, nutritional yeast, soy sauce (or tamari), bouillon mix, and salt. Blend together until smooth. Give it a taste and add more garlic or lemon if you prefer. This recipe hits at about the middle of the scale for both flavors.

Notes

How to Store
Store any leftover pasta in an airtight container and keep in the fridge for up to 3 days. Reheat in the microwave in 30-second intervals, or reheat in a skillet on low with an additional splash of plant based milk to help the sauce thin out a bit.