This deliciously easy plant-based fettuccine alfredo recipe is adapted from The Vegetarian Family Cookbook by Nava Atlas. And it is a keeper! Unlike so many white sauces, this one isn’t heavy with cream or cheese. In fact, it’s downright low in fat and even modest in calories. But it’s still flavorful, and has a rich, smooth, and creamy consistency. We originally shared this recipe over fifteen years ago and have given it an update!

This recipe is so simple that it’s quite easy customize. Here are a few additional vegan tips and suggestions for making this healthy plant-based fettuccine alfredo your own.

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian. Be sure to choose the milk beverage and buttery spread that suit your dietary needs. Plant-Based Fettuccine Alfredo  Print Prep time 5 minsCook time 12 minsTotal time 17 mins For a light, healthy meal, top this alfredo with steamed spinach or swiss chard and sliced sun-dried tomatoes (packed in oil, but drained).Author: Nava Atlas Recipe type: Entree Cuisine: Italian Serves: 6 servings Ingredients12 ounces dry pasta (gluten-free, if needed)2 tablespoons dairy-free buttery spread2 to 3 garlic cloves, minced1 (12.3-ounce) package firm silken tofu½ cup unsweetened dairy-free milk beverage, plus additional if needed1 teaspoon salt, or to tasteFreshly ground black pepper, to tasteInstructionsCook the pasta al dente.Meanwhile, melt the buttery spread in a small skillet over low heat. Add the garlic and sauté for 2 to 3 minutes, until fragrant.Add the tofu, milk beverage, melted buttery spread with garlic, and salt to your blender or food processor. Process until the sauce is completely smooth and creamy.Toss the sauce with the cooked pasta. Season with pepper, and add more salt, if desired. If the sauce is too thick, add a little more milk beverage and toss to coat.Nutrition Information Serving size: ⅙ batch Calories: 285 Fat: 6.5g Saturated fat: 1.1g Carbohydrates: 43.1g Sugar: 2.8g Sodium: 460mg Fiber: 2.2g Protein: 11.2g 3.5.3229More Healthy, Plant-Based Pasta OptionsCreamy Dairy-Free Mac and Cheese

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

I have a pasta making machine and would like to make a dough that is dairy free. I am have trouble finding what I need. Can you help with a recipe of this nature?

Hi Cheryl, what is it that you are having trouble finding? I’ve made homemade pasta with just flour, water, and salt. If you eat eggs, that is another key ingredient. But dairy isn’t always called for.

Save my name, email, and website in this browser for the next time I comment.

Type above and press Enter to search. Press Esc to cancel.