Description
This Vegan Fettuccine Alfredo is a creamy, one-pot pasta dish made with homemade almond milk, garlic, and onions for a luscious, dairy-free sauce. A wholesome and satisfying meal the whole family will love, garnished with fresh parsley and cracked black pepper.
Ingredients
- 1 cup raw unsalted almonds
- 3 cups plus 2 tablespoons water, divided
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, diced
- 5 large garlic cloves, minced
- 4 cups low-sodium vegetable broth (or equivalent bouillon/paste + water)
- 16 ounces uncooked fettuccine
- 4 teaspoons cornstarch
- 1 tablespoon salt (only if using low-sodium broth)
- 1 teaspoon ground black pepper
- Freshly cracked black pepper, for garnish
- 1/2 cup finely chopped fresh parsley, for garnish
Instructions
- In a high-powered blender, blend almonds with 3 cups of water until smooth. Strain through a nut milk bag over a bowl to make almond milk. Discard or save the pulp.
- Heat olive oil in a large pot over medium heat. Add diced onion and garlic; sauté for 2–4 minutes until soft and fragrant.
- Add vegetable broth and the homemade almond milk. Increase heat to medium-high and bring to a boil.
- Add uncooked fettuccine and cook uncovered, stirring frequently, for 9–12 minutes or until noodles are tender.
- While pasta cooks, mix cornstarch with 2 tablespoons of water in a small bowl until dissolved.
- Two minutes before pasta is done, stir in the cornstarch slurry, salt (if using), and ground black pepper. Cook for 2–5 minutes until sauce thickens.
- Turn off heat and let pasta sit for 5 minutes to continue thickening. If still too runny, heat for 1–2 more minutes while stirring.
- Serve hot, garnished with freshly cracked black pepper and chopped parsley.
Notes
- Use a nut milk bag for best results when straining the almond milk.
- Stir pasta frequently to prevent clumping and sticking to the pot.
- Sauce continues to thicken as it cools—don’t overcook at the end.
- Optional: Save almond pulp for baking, smoothies, or as a binder in veggie burgers.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
