Best Vegan Creamy Fettuccine Alfredo (Printable Version)
Creamy vegan Alfredo with garlic and parmesan, ready in 30 minutes—perfect for a cozy pasta night.
# Ingredients:
→ Alfredo Sauce Base
01 -
2 tablespoons vegan butter
02 -
4 garlic cloves, minced
03 -
2 cups unsweetened plant-based milk
04 -
1 teaspoon garlic powder
05 -
1 tablespoon all-purpose flour, mixed with 80 millilitres water (flour slurry)
→ Pasta and Finishing
06 -
300 grams dried fettuccine or pasta of choice
07 -
1 cup vegan parmesan, grated
08 -
25 grams fresh parsley, chopped
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
# Steps:
01 -
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, approximately 8 to 10 minutes. Reserve 120 millilitres of pasta cooking water, then drain the pasta and set aside.
02 -
In a large pan over medium heat, melt the vegan butter. Add minced garlic and sauté for 4 to 5 minutes until aromatic and lightly golden.
03 -
Lower the heat and pour in the plant-based milk. Briefly turn off the heat and whisk in the flour slurry until completely smooth. Return heat to medium, allowing the mixture to bubble and thicken. For a thicker sauce, add more slurry if needed.
04 -
Stir in garlic powder, salt, and pepper. Simmer gently for 5 minutes over low heat, whisking occasionally, until the sauce achieves a thick, creamy texture.
05 -
Add the drained pasta to the sauce, tossing to coat thoroughly. Gently simmer for 2 to 3 minutes to allow the pasta to absorb the flavours.
06 -
Remove from heat. Stir in grated vegan parmesan and chopped parsley. Taste and adjust seasoning as needed before serving.
07 -
Divide the pasta among plates, garnish with additional fresh parsley and black pepper, and serve immediately while hot.
# Notes:
01 -
For an extra silky sauce, gradually add reserved pasta water as needed until desired consistency is achieved.
02 -
Use high-quality vegan butter and parmesan for optimal flavour and texture.