Best Vegan Creamy Fettuccine Alfredo (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
300 g fettuccine or preferred pasta
02 -
2 tablespoons vegan butter or unsalted butter
03 -
4 garlic cloves, minced
04 -
2 cups plant-based milk or preferred milk
05 -
1 tablespoon all-purpose flour mixed with 80 ml water (flour slurry)
06 -
1 teaspoon garlic powder
07 -
1 cup vegan parmesan cheese, grated
08 -
1/4 cup fresh parsley, chopped
09 -
Salt, to taste
10 -
Black pepper, freshly ground, to taste
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a rapid boil. Add fettuccine and cook for 8–10 minutes until al dente. Reserve 120 ml of starchy cooking water before draining. Set pasta aside.
02 -
In a large skillet over medium heat, melt vegan butter. Add minced garlic and sauté for 4–5 minutes until fragrant and golden.
03 -
Reduce heat to low and pour in plant-based milk. Briefly turn off the heat and whisk in flour slurry until smooth. Return to medium heat, stirring until thickened. Add additional slurry if sauce remains thin.
04 -
Add garlic powder, salt, and black pepper. Simmer on low for 5 minutes, stirring, until sauce is thick and creamy.
05 -
Add cooked pasta directly into the skillet. Toss to evenly coat the noodles, letting them simmer in the sauce for several minutes to absorb flavor.
06 -
Remove skillet from heat. Stir in grated vegan parmesan and chopped parsley. Taste and adjust seasoning if needed.
07 -
Transfer to serving plates. Top with additional cracked black pepper if desired and serve immediately while hot.
# Helpful Notes:
01 -
Reserve a portion of starchy pasta water to adjust sauce consistency if needed.