Vegan Fettuccine Alfredo Pasta Recipe

Vegan Fettuccine Alfredo Pasta Recipe

How To Make Vegan Fettuccine Alfredo Pasta

Enjoy this vegan fettuccine Alfredo pasta for a creamy and flavorful guilt-free dish. Cashew, potatoes, and lemon juice are blended for a silky sauce.

Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes



  • 2medium white potatoes
  • ¼white onion
  • 1tbspItalian seasoning,blend of basil, oregano, rosemary, thyme, and black pepper
  • 1tsplemon juice
  • 2garlic cloves
  • 1tspsalt
  • 12ozfettuccine pasta
  • ½cupcashew,raw


  1. Boil 4 cups of water in a small pot.

  2. Cut the onion into cubes. Peel and chop the potatoes into ½-inch of cubes.

  3. Add onion and potatoes to pot and boil for 10 minutes, or until soft. Remove potatoes and onion from the pot. Make sure to save the water.

  4. Begin cooking fettuccine pasta in a separate pot.

  5. In a blender, combine 1 cup of the water used to boil the veggies, raw cashews, potatoes, onion, lemon juice, and seasonings. Blend until creamy.

  6. Add more of the boiling water if the mixture is too thick. Add salt to taste and garlic.

  7. Pour the sauce over the cooked pasta and serve. Enjoy!


  • Calories: 986.59kcal
  • Fat: 18.27g
  • Saturated Fat: 3.30g
  • Monounsaturated Fat: 8.63g
  • Polyunsaturated Fat: 3.82g
  • Carbohydrates: 174.53g
  • Fiber: 12.55g
  • Sugar: 9.84g
  • Protein: 32.63g
  • Sodium: 1024.64mg
  • Calcium: 103.13mg
  • Potassium: 1525.88mg
  • Iron: 7.42mg
  • Vitamin A: 2.57µg
  • Vitamin C: 23.31mg
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