Creamy Dairy-Free Fettuccine Alfredo

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This rich and Creamy Dairy-Free Fettuccine Alfredo sauce is so delicious, you would never know it’s completely dairy free! Made in just 30 minutes, it’s the perfect, easy comfort food! {Vegan Options!}

This is yummy stuff right here! When it comes to comfort food it doesn’t get much better than a giant heaping plate of Fettuccine Alfredo. Am I right? And if it’s dairy free, has half the calories and tastes just as good, all the better! This Dairy-Free Fettuccine Alfredo is ridiculously creamy, luscious and super addictive. It’s the stuff vegan dreams are made of.

Simple to make yet exquisitely divine, you’ll have this comforting Dairy-Free Fettuccine Alfredo on your dinner table in less than 30 minutes. The super easy sauce is made…wait for it…in the blender. Ha! Bet you didn’t see that one coming. Simply throw in the ingredients, blend and you’re done. No chopping, whisking, etc. required. Once you have the base of the sauce prepared, it’s easily customizable and you can make your pasta exactly how you like! I love to sauté some garlic and mushrooms until they start to brown, then add in this sauce, some frozen peas and top with parsley. Mmm.mmm.mmm perfection!

Now I did add some bacon to it this time, cause let’s face it, bacon makes everything taste better. amiright?? However my favorite part of this sauce is that you can easily adapt it by throwing in your favorite ingredients! As long as you have the base, you are good to go! I’ve done it with chicken, bacon, italian sausage, and my usual go to is just vegan or meatless! The sauce itself is already vegan, so it’s just a preference of whether you want meat in your dinner that night or not. As for veggies, sauteed mushrooms are definitely my favorite because they add amazing flavor, however again you can easily customize by throwing in peas, broccoli, grean beans, asparagus.  Really, I’ve tried it all, and it is ALWAYS a winner.

Fun Tip

Try using kitchen shears to cut your bacon directly into the pan instead of wasting a cutting board and knife. Saves time and dishes – Win, Win! I like to use the pre-cooked bacon from Costco for convenience and fry it for a minute or two before cooking the mushrooms.  This way you have crispy bacon to add in at the end as well as a nicely seasoned pan to sauté your mushrooms in.

This dish will quickly become one of your favorite weeknight go-to comfort meals. It’s so easy to throw together and uses mostly ingredients from your pantry. In fact I made this yummy alfredo sauce again just last Monday after a whole day at the beach. Just threw some chicken in the crockpot before I left the house in the morning, and then made this sauce to go with it in less than 30 minutes when I got home.

Speaking of the beach, I recently had the experience of taking all three kiddos by myself. Three kids, three and under. Let that just sink in for a minute. I think I deserve a standing ovation. It was {almost} comical if you were watching me haul my twins, Tasmanian devil (aka 3 year old little boy) and all of the ridiculous stuff that comes with having children down the 3 flights of stairs from the parking lot to the beach. I think I had to make like 8 trips back and forth leaving one child at each end of the stairs screaming bloody murder till I returned for them. But we made it – and in one piece!

To be honest, it was actually one of the most relaxing, enjoyable beach trips I’ve experienced. Which is saying a lot about my social life. We planned it right during low tide so we were able to explore the fabulous tide pools that the Oregon coast has to offer. Between playing (or running away from) the freezing waves, tide pooling and building an awesome sand castle, the kids were so tired that they slept the whole way home. High five! My oldest was pretty hilarious though – he fell asleep in his car seat mid-sentence with a pringle in his mouth and stack of them in his hands. I died laughing.

This silky fettuccine alfredo was just the thing I needed after that exhausting but wonderful day at the beach. Just make it. I promise, you’ll love it!

Creamy Dairy-Free Fettuccine Alfredo

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This rich and creamy alfredo sauce is so delicious, you would never know it is dairy free! Made in just 30 minutes, it’s the perfect comfort food!

• Author: The Saucy Fig
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6-8 servings 1x

Ingredients

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Basic Vegan Alfredo Sauce

• 2 12.3 oz soft tofu
• 1/2 cup canola oil
• 1/2 cup cashew milk
• 5 cloves garlic
• 1 1/2 teaspoons onion powder
• 1/2 cup nutritional yeast
• 2 teaspoons salt
• Freshly ground black pepper to taste

Additional Ingredients for Fettuccine

• 1 16oz. package fettuccine pasta (gluten free if desired)
• 16oz baby bella mushrooms, chopped
• 4-6 sliced precooked bacon* (optional, omit for vegans)
• 2-3 tablespoons Earth Balance (or dairy free butter of choice)
• 1-2 teaspoons chopped garlic
• 1 cup frozen peas*
• chopped parsley
• salt and pepper to taste

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Instructions

1. Cook pasta of choice according to directions on package. Set aside.
2. Combine all of the alfredo sauce ingredients, except pepper, into the blender and puree for about 2 minutes until all of the ingredients are combined and the sauce is smooth. Add a few pinches of black pepper to taste and set aside.
3. Using kitchen sheers, cut the bacon into small pieces into a large saute pan.  Fry for a couple of minutes until golden and crispy. Transfer to a plate lined with paper towels to absorb the excess grease.  Wipe out some but not all of the grease from the pan.
4. Add chopped garlic, mushrooms, and a little earth balance to the pan and saute till the mushrooms start to brown.
5. Pour the alfredo sauce into the pan and combine with the mushrooms. Add frozen peas, bacon, and any additional salt and pepper to taste.
6. Toss with the pasta you are serving, and top with chopped parsley. Enjoy!

Notes

*Adapted from Alicia Simpson’s cookbook Quick and Easy Vegan Comfort food.

*For a completely vegan option, omit the bacon.

*You can easily change up the veggies. Broccoli and asparagus are also some of our favorites, however the peas are SO quick and easy, not to mention the kids love them!

*Freezes wonderfully! Just place in a freezer ziplock and lay flat to freeze. Then to reheat, thaw partially in warm water and then tranfer contents of ziplock to a pan and continue to warm up the rest of the way. Stir in cooked pasta and you have a quick and easy dairy free (or vegan) dinner!

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