Vegan Fettuccine Alfredo

Fettuccine alfredo is one of the most classic dishes on every American-Italian menu. It was invented in 1914 by Alfredo di Lelio who owned a restaurant in Italy. He was trying to cook something that would ease her pregnant wife’s nausea. He served her freshly-made pasta tossed in a sauce made with butter and Parmesan. He called it pasta in bianco, or white pasta. Since his wife then requested this regularly, he had it added to the restaurant’s menu. From a “peasant food”, fettuccine alfredo has transformed into a high-class dish made with chicken, shrimp, assorted cheeses, and different ratios of flour, cream, or milk.

This vegan fettuccine alfredo recipe uses mushroom and tofu to replace meat while almond milk is used to replace the dairy. This recipe is perfect for those new vegans who miss the taste of regular fettuccine alfredo. This healthy dish is very satisfying and perfect anytime.


• 3 tbsp flour
• 6 tbsp olive oil
• ½ lb Italian baked tofu
• 1 small onion, diced
• ½ tsp sea salt
• ½ tsp pepper
• ½ tsp dried sage
• ½ tsp dried thyme
• 2 ½ to 3 cups almond milk
• 2 cloves garlic, grated
• 1/4 cup capers
• 1 ½ to 2 cups shiitake mushrooms, sliced
• 1 scallion thinly sliced
• 1 lb vegan fettuccine
• 4 quarts of water
• 2 tbsp white wine


This recipe takes about 60 minutes to make. Serves 4 to 5.

Boil 4 quarts of water in a large pot to cook the pasta.
In a pan, heat 3 tbsp olive oil over medium heat.
Add onions, mushrooms, tofu, and capers.
Sauté for 5 minutes.
Stir in garlic and continue sautéing for another 5 min.
To make the alfredo sauce, heat 3 tbsp olive oil in a separate saucepan over medium heat.
Add flour and stir for about 3 to 5 minutes to make a roux.
Pour almond milk and keep stirring.
Season with salt, pepper, dried sage, and dried thyme.
Meanwhile, deglaze the pan with sautéed vegetables with white wine.
Turn off heat and transfer half of the veggies to a bowl.
Add the other half to the simmering alfredo sauce.
Continue stirring while simmering for about 10 minutes.
Stir in half of the sliced scallions and turn off heat.
Cook fettuccine according to packet instructions.
Pour sauce over cooked fettuccine and mix well.
Transfer to a serving dish and top with sautéed veggies and the rest of the scallions.

Ideas And Tips:

• You may use soy milk or other plant-based milk for the alfredo sauce which you can also make creamier by adding shredded vegan cheese.

• You may also use vegan deli meats.

Vegan Fettuccine Alfredo
images –

Chef Peter Lost 60lbs With These Recipes:

Over the past year, our friends at PaleoHacks have been working on a secret cookbook with world-renowned Le Cordon Bleu chef Peter Servold.

Well, today this new incredible Paleo Cookbook is finally available to be shipped right to your door for FREE!

That's right - as a special launch promotion, we're offering our brand new Paleo fat loss cookbook to you for free (Chef Pete lost 60 lbs using these recipes!) - All you have to do is just cover a small shipping cost (international shipping is a bit more).

Get your FREE copy of Paleo Eats Here. (Grab this today, because we only ordered a small batch of these cookbooks for this freebie promotion, and they will sell out FAST!)

--> Get The Free Cookbook <--

Shed Your Excess 5-7 Pounds Overnight:

Did you know you look 5-7lbs heavier than you really are?...

It’s true.

Most people are carrying around an extra 5-7 pounds that makes them FEEL and LOOK fatter, without actually BEING fatter.

And it means you probably suffer from some gut inflammation that's pushing against your belly from the inside out and making you look fatter. However...

… you can fix it by TOMORROW...

==> Hit your TRUE Weight Overnight with THIS

Please Share This Post:

No Comments

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a comment