Vegan Fettuccine Alfredo
 
Prep time
Cook time
Total time
 
You would never guess that this rich, creamy and velvety Fettuccine Alfredo is dairy free and vegan! The roasted garlic and onion make this Alfredo sauce so incredibly rich and flavorful. The pine nuts and potato create an unforgettably creamy and velvety sauce that tastes absolutely amazing smothered over fettuccine pasta.
Author:
Recipe type: Dinner
Serves: 4 - 6 servings
Ingredients
  • 1 head garlic (8 - 12 roasted garlic cloves)
  • 1 large white onion (or 2 small white onions)
  • ½ cup + 1 tbsp pine nuts
  • 1 medium russet potato (1/3 cup mashed potato)
  • 2 tbsp nutritional yeast
  • ¾ - 1 tsp sea salt
  • pinch black pepper
  • ⅛ tsp nutmeg
  • 1½ - 2 tbsp lemon juice
  • 1 cup water
  • 500 grams (17.6 oz) fettuccine pasta
Directions
  1. Pre-heat oven to 425F/220C. Line a pan with parchment or with non-stick spray. Cut the onion in half and remove the outer skin. Place the onion flat size down in the pan. Peel the outer layers of the garlic off. Cut ¼ inch (1/2 cm) off the top of the garlic head. Place the garlic, exposed head side up, in the pan. Roast for 25 - 35 minutes until the garlic and onions are both well roasted. The garlic clove should feel soft when pressed.
  2. Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the directions on the box until al dente.
  3. Peel the potato (or if you are lazy like me, leave the skin on if you have a very strong high-speed blender like a vitamix). Microwave for 2 - 4 minutes until it is warm and easily mashed with a fork. Measure out ⅓ heaping cup of mashed potato. Note: Do not boil the potato or it will make it too watery. If you do not have a microwave you could alternatively roast your potato with the garlic and onions.
  4. Once the roasted garlic and onions have cooled to the touch, remove any dark parts (you don't want these parts in your light and creamy sauce!). Add 8 cloves of garlic, the roasted white onion, pine nuts, mashed potato, nutritional yeast, ¾ tsp sea salt, pinch black pepper, nutmeg and 1½ tbsp of lemon juice and water to the sauce. Blend until creamy.
  5. Taste test and add a couple more cloves of roasted garlic, a pinch more sea salt and lemon juice to taste. I like to add the full amount of each ingredient (i.e. 12 cloves roasted garlic, 1 tsp sea salt and 2 tbsps of lemon juice) but adjust to your particular taste.
  6. Serve the Alfredo sauce over the warm fettuccine pasta. Season with additional salt and pepper, parsley and pine nuts.
Notes
1) If you have a high-speed blender you should not have to pre-soak your pine nuts since they are a very soft nut. If you are using a stick blender, I would recommend to pre-soak your pine nuts in warm water while your garlic and onions are roasting. Drain your nuts and rinse them off before using them in the sauce.
Recipe by Ceara's Kitchen at https://www.cearaskitchen.com/vegan-fettuccine-alfredo/