Vegan Fettuccine Alfredo
Published April 24, 2020
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½teaspoon kosher salt, plus more as needed
- 12ounces fettuccine, linguine or another pasta of choice (most dry pastas are vegan, but check the ingredient label to be sure)
- 1tablespoon olive oil or vegan butter
- 2garlic cloves, thinly sliced
- 8ounces vegan cream cheese
- 2tablespoons nutritional yeast
- 2teaspoons lemon juice, plus more as needed
- ⅛teaspoon ground nutmeg
- Black pepper, to taste
- Vegan Parmesan (optional)
- ¼cup nutritional yeast
- ¼cup cashews, pine nuts or shelled hemp seeds
- Pinch of fine sea salt
For the Pasta
For the Topping (optional)
Nutritional analysis per serving (4 servings)
630 calories; 26 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 80 grams carbohydrates; 13 grams dietary fiber; 6 grams sugars; 28 grams protein; 424 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
- Step 2
While the pasta boils, heat the oil or butter in a small skillet over medium. Add the garlic and cook for 1 minute, stirring often. Using a slotted spoon, transfer the cooked garlic to a blender (discard the oil). Add the cream cheese, nutritional yeast, lemon juice, nutmeg, ¾ cup water and ½ teaspoon salt, and blend the ingredients into a creamy sauce. Season to taste with black pepper and salt, then add more lemon juice, if desired.
- Step 3
To prepare the optional topping, add all ingredients to a food processor and pulse until the mixture is finely ground.
- Step 4
When the pasta is ready, drain it and return it to the pot over low heat. Stir in the sauce and heat the pasta until well coated and warmed through. Serve immediately, and sprinkle with vegan Parmesan or the topping, if desired.
Private Notes
Comments
Excellent recipe. Thank you, NYTimes Cooking, for posting more plant-based recipes!
Awesome recipe! If you have vegan lactic acid on hand, that also adds some very nice tartness. I normally add 1/8 tsp to an 8 oz package of cream cheese (I use Tofutti’s, which has nice texture but isn’t very tangy).
Made this with Cracked Black Pepper Kite Hill Cream Cheese (found at Whole Foods) and both myself (a dairy enthusiast), and my husband (lactose intolerant) found this to be flavorful and delicious. I sued the immersion blender for the sauce since it's so much easier to clean, and needed slightly less water than what was called for. Served with roasted asparagus, easy weeknight dinner that will definitely go into rotation!
Sauce was runny
I'm allergic to nutritional yeast. Is there anything else I can use or should I just leave it out?
A few minor adjustments. Used closer to 6-7 cloves of garlic, immersion blender and juice of whole lemon and about 3/4 cup of pasta water. Tossed with chickpea pasta, shrimp and peas, for those who are dairy-free but not vegan.
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