Vegan Fettuccine Alfredo


I love pasta. All pasta. Most sauces and toppings. It is such a comfort food for me. The other day I wanted to try to make some pasta from scratch (which I had never done before) I looked to the interwebs for a vegan pasta recipe and found it was way more simple than I could have imagined! Flour, water, salt and oil could make delicious noodles; I was sold. What I didn’t realize is how much pasta dough would be leftover even after I made about 80 raviolis (recipe in the works! =)). Phew! Looking at the leftover dough I figured I could pretty easily make some fettuccine so I set out rolling it out then realized I was going to have to make alfredo because what is fettuccine without alfredo? I have tried so many alfredo recipes and not one had ever got it quite right the way I wanted it to be, so I set out creating my own based on what I had in the fridge and a mixture of the recipes I had tried in the past. It came out amazing, rich and creamy and flavorful and stick to your ribs just like alfredo should be. Without further adieu, Fettuccine Alfredo. In all of its glory.



  • 1/4 white onion, roughly chopped
  • 2 cups cauliflower florets
  • 1-2 cloves roasted garlic
  • 2 tsp white wine vinegar
  • 2 tbsp nutritional yeast
  • 2 tbsp cashew milk
  • 1.5 tbsp vegan butter (I like earth balance sticks)
  • 2 tsp garlic powder
  • 1 tsp arrowroot (optional)
  • Salt and Pepper to taste



  1. Add the onion and cauliflower to a pot of boiling salted water and let boil until soft
  2. Meanwhile add the rest of the ingredients to a blender. I am obsessed with my vitamix but I would think this should work in any blender.
  3. Once the cauliflower and onion are tender remove them from the pot with a slotted spoon and put them in the blender.
  4. Blend away! Taste and add salt and pepper to taste.
  5. If you added the arrowroot you can place the sauce back into a pot in the stove to thicken a bit if you like a thicker sauce. If you like it a little thinner leave out the arrow root and eat as is!
  6. I like to mix this with noodles and top with fresh ground black pepper and some chopped basil



  1. If your sauce is thicker than you would like add some of the vegetable cooking liquid to thin it a teaspoon at a time.
  2. A quick google search will yield tons of recipes for fresh vegan pasta or you can just used a boxed version!