This creamy vegan fettuccine alfredo recipe is so easy to make! Ready in under 20 minutes for a simple, yet delicious vegan meal that is filling and comforting.
Who doesn’t like pasta? Especially when it’s cold outside, pasta is comforting and filling. Even if you are gluten free, there’s so many gluten free pasta varieties out there that it’s super easy to make! This vegan fettuccine alfredo is so easy to make it’s going to make you love pasta even more!
Pasta is also great to have a filling meal on a budget!
This easy vegan dinner idea is also great for meal prepping and to feed both vegan and non-vegans alike. Seriously, who doesn’t like pasta!
We’ll give tips in the post for additions to make it go even further and as always, we’ll give tips on making it allergen friendly!
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Frequently Asked Questions
Can I make this vegan fettuccine alfredo Top 8 Allergen Free?
The ingredients that we need to look at here are the pasta, vegan butter, coconut milk, and vegan parmesan.
To start, you want to use a gluten free pasta. There are so many choices available now, so just use the one that you like the best.
For the vegan butter, ensure that it is soy free. We prefer earth balance soy free when it comes to this. It comes in a red tub.
Then, we have coconut milk. While it makes the dish creamier, you can swap it with other dairy free milks. We’d suggest oat milk for this because it’s creamier. You may have to reduce it a bit longer
And then we have the vegan parmesan cheese. We are use Violife in this recipe, which does contain coconut oil, but no other allergens. If you have a coconut allergen, you can use Follow Your Heart parmesan.
We also have a vegan parmesan on our site that you can make with sunflower seeds; however, it doesn’t melt well which is why we recommend using one of the store bought brands.
What can I substitute for canned coconut milk?
Canned coconut milk is thick and makes the pasta sauce extra creamy; however if you don’t have that on hand, you can still make this pasta recipe.
If you don’t have canned coconut milk, you can use any dairy free milk. We would suggest oat or soy milk because they tend to be creamier. Especially if you can find the creamy oat milk from Planet Oat.
What can I substitute for vegan parmesan cheese?
If you don’t have any store bought vegan parmesan on hand, you can make our homemade vegan parmesan on our site that you can make with sunflower seeds.
We would recommend sprinkling this on top once the dish is already plated as it doesn’t melt well.
Alternatively, you could use another vegan cheese that melts; however it will change the texture and flavor of the dish.
Can I replace the vegan butter with another oil?
Yes you could. Coconut oil would be the best replacement and then another like olive or avocado oil. It will not have the same creaminess though.
How can I make this oil free?
You can just add more vegetable stock in the beginning. It will drastically change the taste and not be as rich, but if you are used to being oil free then you will likely not mind.
DOES IT MATTER WHAT TYPE OF PASTA THAT I USE?
We are using fettuccine in the photos and we’ve also made with linguine; however, you don’t only have to use either in this recipe.
It does do well with tubular shaped pasta, like penne, and even ones like rotini or shells that can pick up and hold onto all the sauce. Whatever you have on hand will work perfectly.
Can I add anything else to the dish besides the pasta and sauce?
Absolutely. Adding things like the list below helps stretch and make the meal go even further!
Making crispy roasted cauliflower is one of our favs to add.
Here’s some more ideas:
- vegan chicken strips
- crispy chickpeas
- crispy tofu pieces
- sautéed mushrooms
For the mushrooms, broccoli and asparagus, you could add in once your noodles start to soften.
For the remaining, you can either cook those in the skillet first and then set aside and add back in at the end or cook in another skillet while making the pasta.
Can I prep this vegan pasta ahead of time?
Yes! We’d recommend letting this cool completely and then storing in an air tight container for up to 5 days. If you meal prep you can split this up into individual containers.
You may want to or feel like you need a splash or two of dairy free milk when reheating.
Can this be frozen?
We don’t recommend freezing this dish.
WHAT SIDES TO SERVE WITH THIS VEGAN CREAMY PASTA DISH?
There are endless possibilities but a side salad and some bread are great starting points.
Here’s some bread ideas:
- Copycat Olive Garden Breadsticks
- Vegan Italian Cheesy Bread Rolls (photo shown above)
- Vegan Garlic Bread
- Easy Vegan Dinner Rolls
What other vegan pasta ideas could I make?
Who doesn’t love pasta? Especially in colder months, it can be a total comfort food. Here’s some more delicious vegan pasta dishes:
- Vegan Mac and Cheese Pasta
- Vegan Pumpkin Pasta with Sundried Tomatoes and Spinach
- The Best Vegan Lasagna
- Vegan Cheesy Hamburger Helper Skillet
- The Best Vegan Mac and Cheese
- Spinach and Walnut Pesto Pasta
- Vegan Carbonara
- Vegan Creamy Broccoli and Hummus Pasta
And if you are looking for some cold pasta ideas, try out:
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Vegan Fettuccine Alfredo
- 1 lb uncooked fettuccine noodles (use GF if needed, can sub with other pasta noodles)
- 1-2 tablespoon vegan butter (see notes)
- 1 clove garlic, minced
- 1 ½ cups coconut cream (thick part from canned coconut milk –can sub for any carton dairy free milk but canned makes creamier)
- 1 ¼ cups vegan parmesan cheese (see notes)
- ¼ teaspoon salt, more to taste + more for salted pasta water
- ¼ teaspoon black pepper, more to taste
- 2 tablespoon chopped fresh Italian parsley, optional
- In a large pot, over medium high heat, bring water to a boil. Add salt to season the water. Once boiling, add fettuccine and cook according to package. Drain when done, reserving 1 cup of pasta water.
- In a separate large skillet, add butter over medium heat and let melt. When butter begins to sizzle, add minced garlic and saute, stirring frequently for about 2 minutes. Do not burn!
- Stir in coconut cream. Combine well. Let cook and reduce for 5-8 minutes. Add the parmesan and whisk until smooth. Taste and add salt and pepper to taste.
- Add the pasta to sauce and toss to combine. If sauce is too thick, add a little reserved pasta water as desired to thin out. Remove from heat. Add parsley to top.
Let’s see your creations!
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Soooo amazing! 10 stars at our house. We used violife parm and it turned out perfect. New staple in family dinner night.
yay! I love that
Loved this recipe!!! Used follow your heart Parmesan with banza noodles. The sauce came out so thick I added almond milk and it thinned well. I meal prep and discovered that it is easy to freeze when noodles are kept separate from sauce in the container. Then defrosted in the microwave stirring the sauce every minute. I added broccoli and mushrooms to mine and am thrilled!!! Can’t taste the coconut and it was similar to the olive garden Alfredo I have missed so much!!!
Did this recipe but with Silk Dairy-free Whipping Cream and WOW!!!! Absolutely amazing!
oh nice! Glad you enjoyed
This recipe was super simple and really tasted like the dairy version! I used soy milk and it still turned out very creamy.
Happy to hear you loved it
I’ve been craving something like this for quiet sometime! Thank you! It was so yummy!
Glad you enjoyed it
Super tasty! This comes together pretty quickly, too. I used Follow Your Heart vegan parmesan, which worked well. I used the entire 15oz can of full fat coconut milk— both the thick cream, as well as the more watery liquid. I didn’t think the final result tasted coconutty, either. I’ll definitely make this again! Thanks!!
Happy to hear you loved it