Vegan Lemon Fettuccine Alfredo Recipe

Name: Vegan Lemon Fettuccine Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Kosher 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

Servings: persons

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
Kosher 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

1
Bring a large pot of water to a boil and cook the fettuccine according to package directions.
2
Strain, reserving 1 cup of the pasta cooking water.
3
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.
4
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.
5
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.
6
Remove from the heat, add the fettuccini and parsley and toss to combine.
7
Thin out with a little more pasta water if needed.
8
Divide the pasta among four bowls and sprinkle each with some nutritional yeast and a few grinds of pepper.

1059

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 ounces eggless fettuccine, 2 cups unsweetened soy or almond milk, 4 ounces soy cream cheese, 3 tablespoons blanched sliced almonds, and more.

Yes, Vegan Lemon Fettuccine Alfredo falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Lemon Fettuccine Alfredo

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