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Easiest Dairy-Free Fettuccine Alfredo in 20 Minutes Recipe

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3.9 from 13 reviews

This Easiest Dairy-Free Fettuccine Alfredo is a creamy, vegan-friendly pasta dish made in just 20 minutes. Featuring a silky sauce crafted from silken tofu, plant milk, nutritional yeast, and tapioca starch, it offers a rich and comforting alternative to traditional Alfredo without any dairy. Topped with sun-dried tomatoes, fresh chives, and vegan parmesan, this recipe is perfect for a quick weeknight meal with flavorful, wholesome ingredients.

Ingredients

Pasta

  • 450g fettuccine noodles

Sauce

  • 300g silken tofu (or soft tofu)
  • 1 cup unsweetened plant milk of choice
  • 2 tbsp tapioca starch or cornstarch
  • ¼ cup nutritional yeast
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • 1 tbsp lemon juice
  • ¼ cup pasta water (or more plant milk as needed to thin the sauce)

Toppings and Garnishes

  • 4 tbsp sun-dried tomatoes, chopped
  • Fresh chives, chopped
  • Vegan parmesan cheese

Instructions

  1. Boil Pasta Water: Bring a large pot of water to a boil and salt it generously to enhance the pasta’s flavor. While waiting for the water to boil, start preparing the sauce.
  2. Prepare the Sauce: In an immersion blender or stand blender, combine silken tofu, plant milk, tapioca starch, nutritional yeast, salt, black pepper, garlic powder, and lemon juice. Blend until completely smooth and creamy.
  3. Cook the Pasta: Add the fettuccine noodles to the boiling salted water and cook according to the package instructions until al dente. Reserve about ¼ cup of the starchy pasta water before draining.
  4. Finish the Sauce: Pour the blended sauce into a large sauté pan over medium-low heat. Add the reserved pasta water to the sauce and bring it to a gentle simmer. Cook for 2-3 minutes, stirring frequently, to thicken the sauce and remove the starchy flavor. If the sauce becomes too thick, add a splash more plant milk to reach your desired consistency.
  5. Combine Pasta and Sauce: Add the cooked fettuccine noodles to the sauté pan, tossing thoroughly to coat each strand in the sauce. Remove from heat once the pasta is completely coated.
  6. Serve and Garnish: Plate the pasta and top with chopped sun-dried tomatoes, fresh chives, and a sprinkling of vegan parmesan cheese. Optionally, add sautéed vegetables like spinach, olives, or capers if desired, cooking them separately and mixing them in at the end.
  7. Reheat Leftovers: When reheating, add a splash of plant milk to revive the creamy texture. Leftovers can also be enjoyed cold as a pasta salad.

Notes

  • Salting the pasta water is key to enhancing the overall flavor of this dish.
  • If you don’t have pasta water reserved, you can thin the sauce with additional plant milk as needed.
  • For added flavors and textures, try incorporating olives, capers, or sautéed vegetables such as spinach.
  • The sauce can be adjusted for thickness by varying cooking time and liquid additions.
  • Use silken tofu for the best creamy texture in this dairy-free Alfredo sauce.
  • Leftovers are versatile and can be eaten cold or reheated with a splash of plant milk.

Find it online: https://bitezly.com/easiest-dairy-free-fettuccine-alfredo-in-20-minutes-recipe/