Vegan Fettuccine Alfredo

How to make vegan alfredo sauce or cashew alfredo sauce?

Who does not enjoy Italian food? I know The Sweetest Vegan does! Some of my most favorite restaurants include Olive Garden, Macaroni Grill, and Maggiano’s. And do not get me started on cheese. I love cheese. Especially on pasta. Who does not love carbs? Skinny people??? Okay, maybe. To get to the point, I often crave Italian, cheese, and pasta. For this vegan fettuccini alfredo recipe I am going to add in broccoli and mushrooms, and this will be one of my best dishes yet!

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Vegan Fettuccini Alfredo Sauce Recipe

16 oz Fettuccini noodles
1/2 cup raw cashews
1 cups boiling pasta water
1/2 cup almond milk
1 teaspoon lemon juice
3 garlic cloves
1 tablespoon olive oil
2 tablespoons nutritional yeast
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegan margarine
1/2 medium sized onion
8 oz sliced mushrooms
1 head of broccoli, chopped


Cook fettuccini pasta according to the directions on the box. Drain noodles but save the pasta water.

Using a blender or food processor, pulse cashews until very fine. Add in boiling pasta water, be careful, and blend until smooth.

Add in lemon juice, garlic cloves, olive oil, nutritional yeast, salt, and pepper. Continue to blend until it is all smooth. Sauce should be thick, but if it is not, heat in a saucepan over low heat for a few minutes.

Place vegan margarine in a large frying pan, along with onions and mushrooms. Sautee until onions and mushrooms are softened. Fill the pan with about 1 inch of pasta water, if you are out then just use regular water.

Add in the chopped broccoli, minus the hard stem. Cover the pan and allow to stem for 5 to 6 minutes.

Once it is all done, toss broccoli, mushrooms, onions, cashew alfredo sauce, and pasta together to make a delicious vegan fettuccini alfredo dinner.