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Vegan Lemon Fettuccine Alfredo
his high-fiber, low-fat, dairy-free version of a comfort classic hits all the right notes: creaminess from the soy cream cheese, big flavor from the garlic, lemon and pepper and cheesiness from the nutritional yeast.
DaphneRenee.com
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
servings
Ingredients
DaphneRenee.com
Instructions
  1. Bring a large pot of water to a boil and cook the fettuccine according to package directions. Strain. Add the plant based milk, soy cream cheese, almonds, nutritional yeast, lemon juice, 1 teaspoon salt and 1/4 teaspoon pepper to a blender and process until smooth. 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 plant based milk mixture 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. Divide the pasta among four bowls and sprinkle each with some nutritional yeast and a few grinds of pepper.
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