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    You are at:Home»Dairy-Free Recipes»Plant-Based Fettuccine Alfredo that’s Healthy, Easy, and Dairy-Free

    Plant-Based Fettuccine Alfredo that’s Healthy, Easy, and Dairy-Free

    2
    By Alisa Fleming on April 21, 2022 Dairy-Free Recipes, Entrees, Pasta

    This deliciously easy plant-based fettuccine alfredo recipe is adapted from The Vegetarian Family Cookbook by Nava Atlas. And it is a keeper! Unlike so many white sauces, this one isn’t heavy with cream or cheese. In fact, it’s downright low in fat and even modest in calories. But it’s still flavorful, and has a rich, smooth, and creamy consistency. We originally shared this recipe over fifteen years ago and have given it an update!

    Plant-Based Fettuccine Alfredo Recipe - Light, Healthy, Fast & Easy! Naturally Dairy-Free, Nut-Free, Vegan, and optionally Gluten-Free

    Plant-Based Fettuccine Alfredo that’s Healthy, Easy, and Dairy-Free

    This recipe is so simple that it’s quite easy customize. Here are a few additional vegan tips and suggestions for making this healthy plant-based fettuccine alfredo your own.

    • Add Some Onion: If you’re an onion fan, go ahead and add a small yellow or sweet onion. Dice it and sauté in the buttery spread for a couple minutes before adding the garlic. Puree as the recipe instructs.
    • Substitute Vegetable or Chicken-Free Broth: If you’re out of milk beverage, or have some broth to use up, substitute broth for the milk beverage. The sauce will be slightly less creamy but will have a nice depth in flavor. But start with just 1/4 teaspoon salt, and add more to taste if using salted broth.
    • Use Protein Pasta: If you want an even higher protein dish, use lentil pasta. Pure lentil varieties, like Barilla and Intolerant Foods add around 13 to 14 grams of protein for every 2 ounces of pasta.
    • Toss in Leftovers: Do you have some chickpeas or olives that need to be used up? Leftover roasted vegetables from last night’s dinner? Toss them in with the pasta!
    • Need Soy-Free? You can substitute Heavy Cashew Cream for the tofu. You’ll need about 1 to 1 1/2 cups, and can thin as needed with milk beverage or broth.

    Plant-Based Fettuccine Alfredo Recipe - Light, Healthy, Fast & Easy! Naturally Dairy-Free, Nut-Free, Vegan, and optionally Gluten-Free

    Special Diet Notes: Plant-Based Fettuccine Alfredo

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian. Be sure to choose the milk beverage and buttery spread that suit your dietary needs.

    Plant-Based Fettuccine Alfredo
     
    Print
    Prep time
    5 mins
    Cook time
    12 mins
    Total time
    17 mins
     
    For a light, healthy meal, top this alfredo with steamed spinach or swiss chard and sliced sun-dried tomatoes (packed in oil, but drained).
    Author: Nava Atlas
    Recipe type: Entree
    Cuisine: Italian
    Serves: 6 servings
    Ingredients
    • 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
    Instructions
    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
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, 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.

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    2 Comments

    1. Cheryl on July 8, 2017 4:34 pm

      I have a pasta making machine and would like to make a dough that is dairy free. I am have trouble finding what I need. Can you help with a recipe of this nature?

      Reply
      • Alisa Fleming on July 10, 2017 6:47 am

        Hi Cheryl, what is it that you are having trouble finding? I’ve made homemade pasta with just flour, water, and salt. If you eat eggs, that is another key ingredient. But dairy isn’t always called for.

        Reply

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