Healthy & Easy Fettuccine Alfredo Recipe (Dairy-Free + Vegan)

If you love the creamy indulgence of classic Alfredo — silky sauce, rich flavor, and comforting pasta — but want to keep it plant-based (and optionally gluten-free), this vegan version of Fettuccine Alfredo shows exactly how it’s done. The traditional Alfredo trio of butter, heavy cream, and Parmesan is replaced by a clever blend: cooked cauliflower, oat milk, nutritional yeast, and a few spices to build a sauce that’s just as creamy and satisfying, but completely dairy-free.

What’s especially nice is how this version keeps things simple and accessible. A head of cauliflower becomes the base of the sauce, which — when puréed with oat milk and seasonings — yields a smooth, thick sauce that coats noodles just right. By using plant-based ingredients, this dish becomes inclusive: friendly to vegans, those with lactose sensitivity, or anyone trying to skip dairy. If you want gluten-free too, just swap the pasta for a gluten-free alternative.

Whether you’re cooking for a cozy night in, feeding a mixed-diet household, or just craving a comforting bowl of creamy pasta without animal products — this Vegan Fettuccine Alfredo delivers. It proves that you can enjoy creamy comfort pasta — without dairy — and still end up with a dish that feels indulgent, cozy, and satisfying.

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Homemade Healthy Fettuccine Alfredo

Recipe Details

Yield: 4 to 6 servings
Active Time: 20 minutes
Total Time: 35 minutes

Fettuccine Alfredo Ingredients

• 1 small head cauliflower (about 1 pound), chopped into small florets
• ¼ cup oat milk
• ¼ cup nutritional yeast
• 1 teaspoon sea salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon ground nutmeg
• 1 pound fettuccine
• 2 tablespoons chopped parsley
• 1 teaspoon ground pepper

How to Make Fettuccine Alfredo

1. Fill a large stock pot with water and bring to a boil over medium-high heat. Add cauliflower and cook for 13 to 15 minutes, until easily pierced with a fork; drain.
2. Add cauliflower, oat milk, nutritional yeast, salt, onion powder, garlic powder, and nutmeg to a food processor; purée until smooth.
3. Cook pasta according to the package directions; drain and return to pot.
4. Add the cauliflower sauce and stir until well coated.
5. Divide between plates and top with parsley and freshly ground pepper.

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Fettuccine Alfredo Nutrition Facts

*Estimated per serving (recipe yields 6 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1/6 of recipe
Calories	≈ 320 kcal
Protein	≈ 14 g
Carbs	≈ 55 g
Sugar	≈ 5 g
Fiber	≈ 5 g
Fat	≈ 5 g

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Fettuccine Alfredo Variations & Tips

• Use gluten-free pasta: Swap regular fettuccine with brown-rice, chickpea, or other gluten-free noodles if you’re avoiding gluten — the sauce works just as well. :contentReference[oaicite:4]{index=4}
• Add extra vegetables: Fold in steamed broccoli, sautéed spinach, or roasted mushrooms into the pasta for more texture, color, and nutrition — a great way to stretch the meal.
• Boost umami depth: Stir in a bit of sautéed onion or a splash of low-sodium tamari/soy sauce — or increase the nutritional-yeast slightly — for more savory “cheesy” flavor.
• Make it nut-free: Because the sauce relies on cauliflower and oat milk (not cashews), this version is already nut-free — good for people with nut allergies.
• Make it extra creamy: Use full-fat oat milk or swirl in a tablespoon of vegan butter (or olive oil) right before serving to raise richness and mouthfeel.
• Serve with herbs & crunch: Top with chopped fresh parsley or a sprinkle of cracked black pepper — maybe even some toasted pine nuts or gluten-free breadcrumbs — to add freshness and contrast to the creamy sauce.
• Keep leftovers saucy: If reheating later, add a splash of plant milk before warming to restore smoothness and avoid dryness or clumping of the sauce.

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Best Fettuccine Alfredo Pairings

• Simple green salad: A fresh salad of mixed greens with lemon-olive oil vinaigrette adds brightness to balance the creamy pasta.
• Garlic-roasted vegetables: Serve alongside or mix in roasted asparagus, broccoli, or zucchini for added texture and depth.
• Crusty gluten-free bread: Warm bread brushed with garlic-herb olive oil helps soak up every bit of the velvety sauce.
• Light white wine or sparkling water: A crisp white wine (for those who drink) or sparkling water with a squeeze of lemon complements the richness and keeps the meal feeling light.
• Red pepper flakes or lemon zest finish: A pinch of red pepper flakes or a little fresh lemon zest on top cuts through the creaminess and adds a nice lift.
• Steamed greens on the side: Simple steamed spinach or kale — dressed lightly — offers a leafy contrast and nutrition boost to round out the plate.

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When to Make Fettuccine Alfredo

• Weeknight dinner for vegans or mixed-diet households: Quick to prepare, comforting, and satisfying — perfect for a dinner when you want ease and flavor.
• Cozy pasta night in: Light some candles, put on some music — this creamy pasta makes a rich, warming dish for a relaxed evening.
• Vegan-friendly dinner party: Great as the main course in a plant-forward menu; guests won’t miss dairy and everyone can enjoy.
• Meal-prep or leftovers meal: Make a double batch of sauce and pasta — stores well, reheats nicely (just add a splash of plant milk), and gives easy lunch/dinner later in the week.
• Comfort food after a busy day: When you want something rich and easy without heavy cooking — this pasta hits the spot.
• Vegetable-forward pasta night: Combine with roasted or steamed veggies for a more balanced, nutrient-rich meal that’s still indulgent.

Recipe credit: Angela Gaines