Creamy Vegan Fettuccine


I became a Dreena Burton fan through her cookbook Eat, Drink and Be Vegan, and have remained loyal to her wonderful recipes ever since. Something about the way she cooks fits so perfectly with the ingredients I love to use and the cuisine I crave. Plus, her recipes always work – plain and simple. So I was elated when she offered to share this creamy vegan fettuccine recipe from her brand new book, Plant-Powered Families: Over 100 Kid-Tested, Whole Foods Vegan Recipes.

Creamy Vegan Fettuccine - Made with a luxurious, alfredo-like sauce that can be whipped up in your blender in minutes! Dairy-free recipe, includes gluten-free and soy-free options.

And yes, this creamy vegan fettuccine with all of its alfredo-like luxury is a great representation of the deliciousness in Plant-Powered Families

Plant-Powered Families by Dreena BurtonDreena offers a nice introduction, and then jumps us right into the day with a hefty Healthy Mornings recipe section. Salad Dressings, Sauces, and Toppers are sandwiched between Lunch Fixes and Dinnertime. And of course, what better way to wrap up the recipes than with some (okay, many) Sweet Treats?

Recipes that I immediately dogeared (trust me, there will be more on my second pass), included: Cinnamon French Toast, Apple-Spice Hemp Muffins, Pumpkin Snackles, Artichoke-Spinach Dip, Cheesy Caesar Dressing, Seasoned Polenta Croutons, Umami Sun-Dried Tomato and Almond Burgers, Creamy Vegan Fettuccine (yes, recipe below!), Tofu in Cashew Ginger Sauce, Nut-Free “Frosted Brawnies”, and Vanilla Bean Almond Butter Fudge.

But don’t be tempted to stop perusing and enjoying after the recipes. Plant-Powered Families ends with info-packed chapters on DIY Staples and Cookie Guides, Meal Plans and Plant-Powered FAQs.

Creamy Vegan Fettuccine - Made with a luxurious, alfredo-like sauce that can be whipped up in your blender in minutes! Dairy-free recipe, includes gluten-free and soy-free options.

Special Diet Notes: Creamy Vegan Fettuccine

By ingredients, this recipe is dairy-free, egg-free, optionally gluten-free, peanut-free, vegan / plant-based, and vegetarian.

For soy-free, creamy vegan fettuccine, be sure to pick a soy-free nondairy milk and pick up some chickpea or brown rice miso that is made without soy.

Creamy Vegan Fettuccine
Prep time
Cook time
Total time
The sauce in this recipe takes just minutes to make (be sure the nuts are pre-soaked), and yet is so creamy and rich! Serve with traditional fettuccine noodles, or any other noodles you prefer. Recipe reprinted with permissions from Plant-Powered Families by Dreena Burton; BenBella Books, 2015.
Serves: Makes 2½–3 cups of sauce, serves 3–4
  • ¾ to 1 lb whole-grain fettuccine (can use gluten-free)
  • ½ cup soaked and drained raw cashews
  • ½ cup soaked and drained raw almonds
  • 3 to 4 tablespoons toasted pine nuts, divided
  • ½ tablespoon mild miso (see post above for soy-free)
  • 2 to 3 cloves garlic (see note below)
  • 1 teaspoon sea salt
  • ½ teaspoon Dijon mustard
  • ½ teaspoon onion powder
  • 1 cup water
  • ½ cup + 1 to 2 tablespoons unsweetened dairy-free milk beverage (see note below)
  • 1½ tablespoons lemon juice
  • 1 teaspoon lemon zest
  • Few pinches freshly grated nutmeg and/or black pepper
  1. Prepare the pasta according to package directions.
  2. Meanwhile, prepare the pasta sauce. In a blender, puree the cashews, almonds, 1 tablespoon of the pine nuts, miso, garlic, sea salt, Dijon, onion powder, water, ½ cup milk beverage, and lemon juice until very smooth.
  3. Drain pasta (don’t rinse) and return it to the cooking pot. Add the sauce (scrape it all out of the blender) and adjust heat to medium-low. Let the sauce thicken; this will take just 2 to 3 minutes. If needed, stir in the additional milk beverage (see note below).
  4. Stir in the lemon zest, nutmeg, and pepper. Serve sprinkled with the remaining 2 to 3 tablespoons toasted pine nuts.
Garlic and Spice Note: This sauce is meant to be very family-friendly. Adults may want to boost the punch with a little more garlic, Dijon, and/or black pepper. As with my other recipes, if your kiddos are sensitive to garlic “sting,” use just one clove.

Milk Beverage Note: Once the pasta has sat for a minute or two after serving, it will continue to thicken. Add another 1 to 2 tablespoons of milk beverage or more if needed to thin, and stir through over low heat.

Idea: Greens are delicious wilted into this pasta! Try adding a few handfuls of baby spinach just before serving (the heat of the pasta will wilt the spinach without overcooking). If you’d like to use a hardier green like chopped kale, add it to the pasta cooking water just before draining the pasta. Proceed with the recipe and serve immediately so the greens do not overcook.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Pingback: Top 10 Dairy Free Lunch Recipes

  2. I just made this and it was delicious. My entire family loved it. I made no changes. It turned out creamy and delicious.

  3. Pingback: Meals Every Kid Will Love "Plant-Powered Families" Review - Active Vegetarian

  4. Pingback: Roasted Balsamic Chickpeas + Plant-Powered Families Cookbook Giveaway | the taste space

  5. I found out last week that I have to eliminate dairy, I’m in the OMG I can’t eat anything phase and looking for food ideas. I love alfredo type sauces rather than tomato sauces as they hurt my tummy and was excited to see this recipe and then saw all the nuts! My boyfriend is extremely allergic to nuts! Have you come across a version of this that has no nuts of any kind? Thanks! Very glad to have found your website!

    • Hi Helen, in my book I have a version of a creamy sauce made with a roux, instead. That is always an easy option for creaminess. If you can do soy, pureed organic silken tofu also offers a nice base. There are many recipes out there for cauliflower-based cream sauce. I find that it is lacking in some of those recipes, but pretty good when combined with other rich ingredients.

  6. WOW- this looks SOO good, I’ve been craving fettuccine for a few WEEKS now. I love that vegans can enjoy this too! I actually have some cooked fettuccine sitting in my fridge, I tried to eat some with a creamy tomato sauce, but the sauce ended up being a flopl. Now I know what to do with it! 🙂

  7. I’m intrigued by the mix of nuts and the addition of miso, mustard, and lemon juice for added flavor. So going to try this as my family loves a good “alfredo”. Thanks for sharing Alisa and Dreena!

  8. I recently discovered Dreena Burton and working my way through her extensive collection. So far, it is absolutely impressive. Your take on her recipe is equally amazing. I have so much love for anything pasta, so, this will be fun to devour.

  9. Dreena’s recipes are amazing!! They’ve brought a smile back to my lactose intolerant son’s face with recipes like these… He’s home from college in about a month and this will be our first dinner!!

  10. this is one of my favorite things – back in college (when I was working as a pastry maker in the morning and then spending the rest of my free time on the tennis court!) I would eat this often at work. it has been a while – I am definitely looking forward to making this soon!

Leave A Reply

Rate this recipe: