CREAMY, dreamy, velvety and rich VEGAN Fettuccine Alfredo with flavorful undertones of garlic and onion roasted to perfection.
That’s right. This Fettuccine Alfredo is, believe it or not, completely, 100% dairy-free.
Do you luuuuuuuurve Fettuccine Alfredo?
It has always, always, always, hands-down been my favorite pasta – period. Thing is, as much as I loved Fettuccine Alfredo in my -pre-gan (ha!) days, the traditional dairy-filled Fettuccine Alfredo I sometimes had as a treat always left me feeling bloated with a painful stomach ache. Ouch.
This Vegan Fettuccine Alfredo will be sure to leave your tummy feeling happy AND the people you serve this pasta to will never guess that this luscious and rich Alfredo sauce is secretly vegan. Hehe, I love what that happens. #YoudNeverGuessItsVegan
Now that I’m living back in Toronto with my family it’s safe to say I have A LOT of happy taste testers around. The best taste tester at home being my very skeptical, little brother Denis. He was super excited the other night when I told him I was making one of his favorite meals – Fettuccine Alfredo for dinner. The look on his face was priceless when I told him I’d be making his favorite dish without ANY cream or milk. He asked what I was putting in the Vegan Fettuccine Alfredo instead of cream, butter and all that darn dairy. I told him the ‘secret’ ingredients…
PINE NUTS and POTATOES.
Say whaaaaaaaaat?!? Okay, stay with me here. Pine nuts blended up create the richest, creamiest and cheesiest sauce ever. I’ve used pine nuts in the past in both my Mac & Cheese and my Creamy Rose Tomato Sauce and nobody has ever been disappointed! The mashed potatoes take this Alfredo’s creamy and velvety factor to a whole ‘nother level. Roasting the garlic and onions is a must in this Alfredo sauce because it takes the “bite” out of the garlic and onions and makes this sauce out-of-this-world flavorful. After one bite, I promise, you will not miss the cheese or dairy in traditional recipes one bit.
My little brother‘s eyes almost popped out of his head when he reluctantly tried a bite of this Vegan Alfredo! After all his protesting he couldn’t believe that this Alfredo was well… vegan (lol!) and made with blended pine nuts and potatoes! He licked his plate clean and insisted on seconds! If you guys try this Vegan Fettuccine Alfredo at home, I LOVE seeing your creations. Leave your feedback below, on my Ceara’s Kitchen Facebook page or tag me #CearasKitchen on Instagram!
- 1 head garlic (8 – 12 roasted garlic cloves)
- 1 large white onion (or 2 small white onions)
- 1/2 cup + 1 tbsp pine nuts
- 1 medium russet potato (1/3 cup mashed potato)
- 2 tbsp nutritional yeast
- 3/4 – 1 tsp sea salt
- pinch black pepper
- 1/8 tsp nutmeg
- 1 1/2 – 2 tbsp lemon juice
- 1 cup water
- 500 grams (17.6 oz) fettuccine pasta
- 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 1/4 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.
- 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.
- 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 1/3 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.
- 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, 3/4 tsp sea salt, pinch black pepper, nutmeg and 1 1/2 tbsp of lemon juice and water to the sauce. Blend until creamy.
- 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.
- Serve the Alfredo sauce over the warm fettuccine pasta. Season with additional salt and pepper, parsley and pine nuts.