This is hands down the best vegan alfredo sauce ever! It’s creamy, cheesy, garlicky and so easy to make. Ready in 30 minutes.
For the Fettuccine Alfredo:
- 9 oz (~250g) Fettuccine Pasta*
- 3 Tbsp (45g) Vegan Butter
- 3 Cloves Garlic (crushed)
- 2 Tbsp All Purpose Flour
- 1 14oz (400ml) Can Coconut Milk*
- 1/3 cup (80ml) Vegetable Stock/Broth
- 1 tsp Black Pepper
- 1 tsp Dijon Mustard*
- 1/4 cup (15g) Nutritional Yeast
- Sea Salt (to taste)
- Black Pepper
- Chopped Parsley
- Vegan Parmesan Cheese
- Put the fettuccine on to cook according to package directions, when cooked, drain well and cover. If the pasta starts sticking together, toss with a small amount of olive oil.
- Add the vegan butter to a saucepan along with the crushed garlic and heat until the butter is melted.
- Sift in the flour and fry the flour in the butter briefly. Then add in the coconut milk and vegetable stock and whisk with a hand whisk to remove any lumps.
- Stir continuously until the sauce begins to boil and then continue stirring until it thickens. The sauce will continue to thicken as it cools, so it doesn’t need to be the perfect thickness when you remove it from the heat, but it must have thickened quite a bit from when you started.
- Remove from heat and add in the black pepper, dijon mustard and nutritional yeast and whisk in with your hand whisk. Add sea salt to taste.
- Toss the sauce with the cooked fettuccine and serve with chopped parsley and a sprinkle of black pepper and some vegan parmesan cheese (optional).
*You can use olive oil instead of vegan butter or use your own homemade vegan butter.
*The coconut milk must be canned full fat unsweetened coconut milk. Do not use a sweetened version as this will ruin your flavor. As long as you use canned, full fat, unsweetened coconut milk, the end result does not taste like coconut.
*If you have a coconut allergy or wish to use a different option, you can also make this with other non-dairy options like soy milk or almond milk. In this case use 1 and 2/3 cups non-dairy milk. However, the result will not be as rich.
*Dijon mustard is our favorite for creating cheesy flavor in sauces, but you can also use any prepared yellow mustard.
*Make It Gluten-Free: Switch the all purpose flour for a gluten-free all purpose flour blend along with a gluten free pasta.
*This recipe was first published in September 2017. Updated with extra tips and notes.
- Category: Entree
- Method: Stovetop
- Cuisine: Vegan
- Serving Size: 1 Serving (of 4)
- Calories: 486
- Sugar: 3.7g
- Sodium: 244mg
- Fat: 24.3g
- Saturated Fat: 16.2g
- Carbohydrates: 55.3g
- Fiber: 3g
- Protein: 10.8g
Keywords: vegan alfredo sauce