Plant-Based Fettuccine Alfredo
Prep time
Cook time
Total time
For a light, healthy meal, top this alfredo with steamed spinach or swiss chard and sliced sun-dried tomatoes (packed in oil, but drained).
Recipe type: Entree
Cuisine: Italian
Serves: 6 servings
  • 12 ounces dry pasta (gluten-free, if needed)
  • 2 tablespoons dairy-free buttery spread
  • 2 to 3 garlic cloves, minced
  • 1 (12.3-ounce) package firm silken tofu
  • ½ cup unsweetened dairy-free milk beverage, plus additional if needed
  • 1 teaspoon salt, or to taste
  • Freshly ground black pepper, to taste
  1. Cook the pasta al dente.
  2. Meanwhile, melt the buttery spread in a small skillet over low heat. Add the garlic and sauté for 2 to 3 minutes, until fragrant.
  3. Add the tofu, milk beverage, melted buttery spread with garlic, and salt to your blender or food processor. Process until the sauce is completely smooth and creamy.
  4. Toss the sauce with the cooked pasta. Season with pepper, and add more salt, if desired. If the sauce is too thick, add a little more milk beverage and toss to coat.
Nutrition Information
Serving size: ⅙ batch Calories: 285 Fat: 6.5g Saturated fat: 1.1g Carbohydrates: 43.1g Sugar: 2.8g Sodium: 460mg Fiber: 2.2g Protein: 11.2g
Recipe by Go Dairy Free at