This Dairy-Free Fettuccine Alfredo is an easy dinner recipe that’s rich, creamy, and oh-so-satisfying! You won’t miss the dairy!
When I was younger, I thought fettuccine alfredo was IT.
Thick fettuccine noodles swimming in a sea of cheesy, creamy alfredo sauce…YUM!
Of course, my much younger metabolism could more easily withstand the onslaught of carbs, dairy, and fat that traditional fettuccine has in one sitting back then.
During the past decade, fettuccine alfredo and I have become near strangers, only seeing each other during impulsive craving moments of weakness. But since going dairy-free, I’ve been playing around with some recipes to see if I could rekindle the ol’ fettuccine flame.
I’m happy to say, I’ve come up with a veganized recipe put fettuccine alfredo back into my life again.
Dairy-Free Fettuccine Alfredo
This vegan fettuccine alfredo is just as rich and creamy as the original.
The coconut milk gives it a bit of a nutty flavor, which you would normally get with traditional parmesan cheese anyway, but it’s just a different kind of nuttiness to it. If you prefer, you can also use almond milk or soy milk.
The Dijon mustard adds just a hint of a tanginess to the sauce.
And of course, this dish requires lots of minced garlic, freshly cracked black pepper, and freshly chopped parsley.
What gives the dairy-free, vegan cream sauce the “cheesy” flavor is a quarter cup of nutritional yeast.
If you’ve never had Nutritional Yeast before, you should know it’s different than the quick rise yeast you use in baking. It is a deactivated yeast that is usually sold in flake or powder form in the bulk aisle or baking aisle of grocery stores. Luckily it has become more popular in the past few years and easier to find nationwide.
It has a nutty flavor that (loosely) resembles parmesan cheese, which makes it an excellent cheese substitute in this fettuccine alfredo recipe and in so many other “cheesy” vegan dishes.
Dairy-Free Fettuccine Alfredo Recipe
I love this dish, you guys. It truly satisfies any cravings for rich, creamy pasta and if you’re mostly dairy-free for lactose/casein intolerance reasons like I am (and not because you’re vegan), it’s a great dish to add some shrimp, salmon, or chicken.
This dairy-free fettuccine alfredo is an easy dinner recipe that also heats up well for leftovers the next day!
- 8 ounces fettuccine pasta
- 4 tbsp vegan butter
- 3-4 cloves garlic, minced use less or more, depending on how much you like garlic!
- 2 tbsp all-purpose flour
- 1 14.5-ounce can coconut milk
- 1/3 cup vegetable stock or broth
- 2 tbsp reserve hot pasta water use more if your sauce needs it
- 1 tsp freshly cracked black pepper
- 1 tsp Dijon mustard
- 1/4 cup nutritional yeast
- 1 tbsp parsley freshly chopped
- salt and pepper to taste
- Cook pasta according to package directions. Meanwhile, make the sauce.
- In a large saucepan, add vegan butter and garlic over medium heat. Sauté garlic for 1-2 minutes, until butter is just melted.
- Sprinkle flour into the pan and stir just until the flour is incorporated into the butter. Slowly add in the coconut milk and vegetable stock; use a whisk to stir away clumps and combine ingredients.
- Whisk until the mixture comes to a low boil then starts to thicken a bit. Add two tablespoons of hot starchy pasta water (the water from the pot in which you cooked the pasta) and continue to stir continuously for another minute. The sauce will continue to thicken, so it shouldn't be super thick yet at this point, but it should be thicker than when you started stirring the liquid.
- Remove from heat and immediately stir in Dijon mustard, 1 teaspoon of black pepper, and nutritional yeast flakes. Stir until the flakes have melted. Add the cooked pasta to the pan and gently toss together with the sauce, coating all of the pasta evenly.
- Salt and pepper to taste. Garnish with freshly chopped parsley.
Notesrecipe inspired by The Food Network
If you make this dish, or any of my other recipes, be sure to tag me @UrbanBlissLife on Instagram and use the hashtag #UrbanBlissLife!
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