Vegan Lemon Fettuccine Alfredo

This high-fiber, low-fat, dairy-free version of a comfort classic hits all the right notes: creaminess from the soy cream cheese, big flavor from the garlic, lemon and pepper and cheesiness from the nutritional yeast.
  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Inactive: 10 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

12 ounces eggless fettuccine

2 cups unsweetened soy or almond milk

4 ounces soy cream cheese

3 tablespoons blanched sliced almonds

3 tablespoons nutritional yeast, plus more for sprinkling

1 teaspoon finely grated lemon zest

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

3 cloves garlic, finely chopped

1/2 cup loosely packed parsley leaves, chopped

Directions

  1. Bring a large pot of water to a boil and cook the fettuccine according to package directions. Strain, reserving 1 cup of the pasta cooking water.
  2. Add the soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper to a blender and process until smooth.
  3. Heat the oil and garlic in a large skillet over medium heat, stirring until the garlic just starts to sizzle and softens, about 1 minute. Add the soy milk mixture and 1/2 cup of the reserved pasta water, bring to a simmer and cook until thick and creamy, about 8 minutes. Remove from the heat, add the fettuccini and parsley and toss to combine. Thin out with a little more pasta water if needed.
  4. Divide the pasta among four bowls and sprinkle each with some nutritional yeast and a few grinds of pepper.

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