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Vegan Lemon Fettuccine Alfredo

Prep Time:


Cook Time:


4 Servings


About the Recipe


  • 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

  • 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


Step 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.

Step 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.

Step 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.

Step 4

Divide the pasta among four bowls and sprinkle each with some nutritional yeast and a few grinds of pepper.


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