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Plant Based Fettuccini Alfredo

This alfredo sauce is creamy and smooth and made completely from scratch using ingredients rather than products! It's vegan, gluten free, and can be nut free. It's definitely a crowd pleaser and should be next up in your dinner plans.
Course Main Course
Cuisine American, Italian
Keyword homemade, vegan
Prep Time - 15 mins
Cook Time - 15 mins
Total Time - 30 mins
Servings - 8 servings


  • 2 cups water (more as needed)
  • 1/4 cup sushi rice (needs to be sushi rice)
  • 8 cloves garlic, minced (use more or less )
  • 2 tablespoons nutritional yeast
  • 1 tablespoon white/yellow miso paste (not red)
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 4 tablespoons butter (I use EarthBalance vegan butter)
  • 2 tablespoons roasted cashews (the kind you can find at any store, can be omitted)
  • 1 pound fettuccini or other noodle
  • 1/4 cup pasta water (see directions)


  • Melt the butter and add the roasted cashews. Allow to soak while you prepare the remaining ingredients.
  • In a large sauce pot bring the water to boil, add the sushi rice, and once it returns to a boil reduce heat to medium. Cook uncovered for 10 minutes. Add the garlic and cook for 5 minutes.
  • Transfer rice and water to a blender and add in the nutritional yeast, miso, lemon juice, salt, and the butter soaked cashews. Blend until smooth. Leave the sauce in the blender until your pasta is finished cooking. Add more water if it's too thick. It should be on the thinner side because gloopy alfredo is gross.
  • Cook your noodles in salted water. It makes a huge difference because the noodles are salted from the inside out rather than just flavored with salt. Once your noodles are cooked to al dente reserve 1/4 cup of the water. The starchy and salted water adds flavor as well as a sheen to the sauce. You should always do that when making pasta sauce.
  • After draining the noodles, return them to the pot and pour in the alfredo sauce. Gently turn the noodles to mix and allow to rest in the sauce for 5 minutes before serving. Top with fresh cracked pepper and enjoy!


It's important to soak the cashews in the hot butter so that they soften. I used roasted cashews instead of raw for two reasons. Raw cashews are hard to find and have no flavor. Roasted cashews add just a hint more flavor to this cream sauce. But they need to be soaked so that they will blend. You can skip the cashews and the sauce will still be delicious. The amount of cashews is just for added flavor. 
I have 8 cloves of garlic because I love garlic and I will even use more than 8 when I make this. Anything less than 6 cloves is just not enough and not worth the effort of waking up and living for. Love garlic and let it love you back. 
Don't omit the butter. If you reeeeeally need to, you can swap the butter for a good tasting olive oil. But you need some kind of fat in the alfredo sauce. It adds both flavor and silky mouthfeel. Butter in this is much better than olive oil, but everyone has a preference.