Vegan Fettuccine Alfredo


Alright, you ask – you receive. One of my most popular recipes is now here: Vegan Fettuccine Alfredo. Non-vegans, I know what you’re thinking and you can stop rolling your eyes, this recipe is BOMB. I have humbly crowned myself the Carb Queen and I am telling you, this recipe is to die for. Not only does the pasta sauce only take about 5-7 minutes to make, but it is a good source of protein along with vitamins B6, C, and K while staying under 300 calories per serving. You’re welcome.

Ever since I gave up dairy products, I’ve bee
n searching for an Alfredo recipe that tasted like the real thing without the stomach ache & bloating. So here it is. Learn it, make it, love it, live it (and let me know what you think or did differently in the comments!)

* BTW – this tastes great on zucchini noodles as well if you want to cut out more carbs.

pasta 2



  • 1 clove of garlic
  • 1 teaspoon extra virgin olive oil
  • 1 cup cauliflower – chopped into small pieces (I buy the cauliflower “rice” from Trader Joes because it’s already chopped and saves so much time)
  • 1 cup unsweetened almond milk
  • Salt and pepper, to taste
  • 1 teaspoon nutritional yeast
  • ½ tablespoon lemon juice (I just squeezed half of a small lemon)
  • gluten-free pasta (I like Ancient Harvest and I get whichever shape I’m feeling at the time, but any pasta will do)


  1. Cook the minced garlic with olive oil until golden brown, (about 3-4 minutes.)
  2. Add the almond milk and bring it to boil. Add the salt, pepper, chopped cauliflower and cook until it’s soft, and has absorbed most of the milk (about 7 minutes.)
  3. Transfer to a blender and add the nutritional yeast and lemon juice. Blend until smooth.
  4. Cook the pasta according to package directions.
  5. Drain the pasta and pour it into the pan with the sauce. Stir and serve. (I also add a tablespoon of Earth Balance butter, halved cherry tomatoes, and red chili flakes but these are optional)

Serves 2
Prep Time: 10 – 15 mins.

Cook time: 15 mins.
Total time: 30 mins.

Serving size: ½ of recipe | Calories: 292 | Fat: 4.4 g | Saturated fat: 0.5 g Carbohydrates: 51.3 g | Sugar: 5.7 g | Sodium: 79.2 mg | Fiber: 5.3 g | Protein: 12.9 g


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s