20-Minute Nut-Free Vegan Fettuccine Alfredo (No Cashews!)
Who said you need cashews to make a rich and creamy vegan Alfredo sauce? This nut-free fettuccine Alfredo is just as luscious as the classic version but completely dairy-free and made with cauliflower instead of nuts. It’s silky, garlicky, and packed with flavor—all while being light on the stomach!
If you’ve been looking for an easy plant-based Alfredo sauce without nuts, you’re in the right place. This recipe is perfect for those with nut allergies or anyone who wants a low-fat, high-fiber alternative to traditional Alfredo.
Why You’ll Love This Nut-Free Vegan Alfredo Sauce
Completely Nut-Free & Dairy-Free – No cashews, no almonds, no dairy—just wholesome ingredients!
Creamy & Flavorful – Thanks to blended cauliflower, this sauce is ultra-smooth and packed with garlicky, cheesy flavor.
Budget-Friendly – No expensive nuts or plant-based cream needed! Cauliflower is an affordable, nutrient-rich base.
Quick & Easy – The entire recipe comes together in under 20 minutes, making it perfect for a busy weeknight dinner.
Kid-Approved – Even picky eaters love this creamy pasta!
Ingredients for Nut-Free Vegan Fettuccine Alfredo
Here’s everything you need to make this creamy, dairy-free Alfredo sauce:
For the Sauce:
- 1 medium cauliflower (chopped into florets)
- 2 cups vegetable broth
- 1 cup unsweetened oat milk (or soy milk)
- 4 cloves garlic (minced)
- 1 medium onion (chopped)
- 2 tbsp olive oil
- 1/4 cup nutritional yeast (for that cheesy flavor)
- 2 tbsp lemon juice
- Salt & black pepper (to taste)
For the Pasta:
- 8 oz fettuccine pasta (or any pasta of choice)
- Fresh parsley or basil (for garnish, optional)
How to Make Dairy-Free Alfredo Sauce Without Nuts
Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions. Drain and set aside.
Sauté the Garlic & Onion: In a large saucepan, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until fragrant and translucent (about 5 minutes).
Steam the Cauliflower: Add the cauliflower florets and vegetable broth to the pan. Cover and let simmer for 10 minutesor until the cauliflower is fork-tender.
Blend the Sauce: Transfer the cauliflower mixture to a blender. Add oat milk, nutritional yeast, lemon juice, salt, and black pepper. Blend until completely smooth and creamy (about 1 minute).
Combine & Serve: Return the sauce to the pan and toss with the cooked fettuccine. Mix well and let it heat through for a minute or two.
Garnish & Enjoy! Serve hot, garnished with fresh parsley or basil for extra flavor.
Tips & Variations for the Best Vegan Alfredo
Make It High-Protein: Add grilled tofu, chickpeas, or tempeh for a protein-packed meal.
Gluten-Free Option: Swap regular pasta for gluten-free fettuccine or zucchini noodles.
Extra Creamy: Stir in a tablespoon of dairy-free butter for an even silkier texture.
Spice It Up: Add a pinch of red pepper flakes for a little heat!
FAQ: Nut-Free Vegan Fettuccine Alfredo
Can I make this sauce ahead of time?
Yes! Store it in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of oat milk to bring back its creaminess.
Can I freeze this Alfredo sauce?
Absolutely! Freeze the sauce (without pasta) in a sealed container for up to 3 months. Defrost overnight and reheat on the stove before serving.
What if I don’t have a blender?
You can use an immersion blender right in the pot or mash the cauliflower with a potato masher for a chunkier version.
Enjoy This Nut-Free Vegan Alfredo Tonight!
This nut-free, dairy-free fettuccine Alfredo is proof that you don’t need cashews to make an ultra-creamy pasta sauce! It’s healthy, budget-friendly, and ridiculously easy to make.
Did you try this recipe? Let me know in the comments! And don’t forget to check out my growing list of recipes for more delicious plant-based meals. 
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Ingredients
- 8 ounces fettuccine pasta
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 medium onion chopped
- 1 medium cauliflower head chopped into florets
- 2 cups vegetable broth
- 1 cup unsweetened oat milk or soy milk
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- Salt and black pepper to taste
- Fresh parsley or basil for garnish optional
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
Sauté Aromatics:
- In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic; sauté until translucent and fragrant, about 5 minutes.
Add Cauliflower:
- Add the cauliflower florets to the pan and sauté for another 5 minutes.
Simmer:
- Pour in the vegetable broth, bring to a boil, then reduce heat to a simmer. Cover and cook until the cauliflower is tender, about 10 minutes.
Blend the Sauce:
- Transfer the cauliflower mixture to a blender. Add the oat milk, nutritional yeast, lemon juice, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Combine:
- Return the sauce to the saucepan over low heat. Add the cooked fettuccine and toss to coat evenly.
Serve:
- Divide among plates, garnish with fresh parsley or basil if desired, and enjoy!
