Vegan Fettuccine Kalefredo - a Recipe from OhMyVeggies.com (2024)

Published: Oct 18, 2015 · by Nicole · Updated: Sep 15, 2021 · This post may contain affiliate links.

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Most people love to eat, so when you love to cook, dinner company is never too tough to come by. There’s always been one group of friends and family members that seem a little nervous about eating my cooking; this would be, namely, folks who are afraid to have a vegetarian cook for them. The usual explanation has to do with some apprehension over what I’ll put in the food—in particular, whether tofu will be an ingredient. My standard response is to vow to make pasta. Nobody’s afraid of pasta, and pasta doesn’t generally have tofu in it. Well...except this one does.

Interestingly enough, the pasta those guests are most likely to request is the one that I've decided to throw tofu into: fettuccine Alfredo. The thing that sets this oneapart from any that I’ve ever served is that it’s vegan, so there’s bound to be some unexpected ingredients in order to create the rich, creamy goodness my dinner company generally seeks.

Cashews were an obvious choice for a vegan Alfredo sauce. They blend up smooth and milky, making an ideal substitute for the heavy cream found in classic Alfredo. The tofu is a bit less obvious of a choice, but it gives the sauce a nice body, so it coats the noodles thickly, just like dairy versions (which sometimesinclude an egg yolk). To really replicate the fettuccine Alfredo we’ve all grown to love, I included some optional cashew Parmesan in the recipe. This part isn’t an absolute requirement, but if you’re one who goes for heaps of extra cheesiness onyour pasta, you’ll appreciate the texture and mild tang that this adds.

If the tofu doesn’t scare your dinner guests off (you know, assuming you admitted there’s tofu in here), I’m betting they’ll be a-OK with some kale in their vegan fettuccine Alfredo. And the kale is a welcome addition indeed—not just because the inclusion of some greens makes me feel better about eating one of the most decadent pasta dishes in existence, but because the flavor of some garlicky sautéed kale goes amazingly well with the mild creaminess of the Alfredo sauce.

This post was originally published on October 23, 2014.

Recipe

Fettuccine Kalefredo

This vegan take on fettuccine Alfredo is made with a creamy cashew sauce that's made extra thick and luxurious by blending in tofu. Tender bits of garlicky sauteed kale compliment the richness of the Alfredo sauce.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Main Course

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: Fettuccine Kalefredo, vegan fettuccine Alfredo

Servings: 4 servings

Calories: 539kcal

Author: Oh My Veggies

Ingredients

For the vegan Alfredo sauce:

½ cup raw cashews soaked in water 4-8 hours, then rinsed and drained
¼ pound firm tofu drained
⅔ cup unflavored soy or almond milk
3 tablespoons lemon juice about 1 lemon
Salt to taste

For the cashew Parmesan (optional):

¼ cup raw cashews
2 tablespoons nutritional yeast flakes
½ teaspoon olive oil
¼ teaspoon salt

For the Fettuccine Kalefredo:

2 tablespoons olive oil
4 garlic cloves minced
1 pound kale stems removed and leaves torn into bite-sized pieces
1 cup vegetable broth
½ pound dry fettuccine pasta cooked according to package directions
½ teaspoon salt
¼ teaspoon Black Pepper

US Customary - Metric

Instructions

Make the vegan Alfredo sauce:

Place cashews in a food processor fitted with an S-blade and blend until smooth, stopping to scrape down the sides of bowl as needed. Add the tofu, milk, lemon juice and a pinch of salt and blend until creamy. Taste and add additional salt if desired.

Make the Cashew Parmesan:

Preheat oven to 350°F.
Place all of the ingredients in a food processor fitted with the S-blade and pulse a few times, until the cashews are finely ground.
Distribute the mixture in an even layer on an ungreased baking sheet. Bake for 3-5 minutes, until the mixture darkens slightly. Remove from the oven and allow to cool.

Make the Fettuccine Kalefredo:

Heat the olive oil in a large saucepan over medium heat. Add the garlic and sauté for about 1 minute, until fragrant.
Add the kale and vegetable broth. Gently toss the kale a few times to coat with olive oil and broth. Cover and cook about 5 minutes, until kale is tender, uncovering and tossing again once or twice during cooking.
Remove the cover from the saucepan and add the cooked fettuccine, Alfredo sauce, salt and pepper. Quickly mix everything using a fork and cook about 1 more minute, just until everything is heated through.
Divide onto plates and top with cashew Parmesan, if using.

Notes

This is best eaten right away, as that's when the sauce is creamiest. If you wait a few minutes or have leftovers, add a few splashes of soy milk or almond milk to regain some of the creaminess.

Nutrition

Calories: 539kcalCarbohydrates: 64gProtein: 23gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 48mgSodium: 751mgPotassium: 1011mgFiber: 4gSugar: 4gVitamin A: 11645IUVitamin C: 144mgCalcium: 296mgIron: 5mg

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

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Reader Interactions

Comments

Leslie says
October 23, 2014 at 10:44 am

I'm going to text this recipe to my brother, he would absolutely love this. It does look really tasty. Thanks for sharing & happy Thursday!
Reply
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- Alissa says
  October 23, 2014 at 9:45 pm
  
  Awesome! Thank you and happy Thursday to you as well!! 🙂
  Reply
Vincent says
October 23, 2014 at 10:51 am

This looks SOOO good. I have to find time to try it out! 🙂
Reply
- Alissa says
  October 23, 2014 at 9:46 pm
  
  I hope you do find the time! I think you'll love it!!
  Reply
Liz @ Tip Top Shape says
October 23, 2014 at 10:57 am

This looks absolutely delicious!!! I definitely wouldn't be apprehensive to eat your food!
Reply
- Alissa says
  October 23, 2014 at 9:46 pm
  
  Haha! Glad to hear it. Thanks Liz!
  Reply
Millie | Add A Little says
October 23, 2014 at 11:44 am

This looks amazing and nutritious! Yum!
Reply
- Alissa says
  October 23, 2014 at 9:47 pm
  
  Yum is right. 🙂 Thanks Millie!
  Reply
Bianca says
October 23, 2014 at 12:22 pm

WOW - I am making this ASAP. I am currently obsessed with cashew cheese and have made veggie lasagna 3 times in the past month. This will be a good change!!! <3
Reply
- Alissa says
  October 23, 2014 at 9:49 pm
  
  I fully support you making this ASAP and I can totally relate to the cashew obsession. 😉
  If you like veggie lasagna I think you'll probably dig this as well!
  Reply
Traci | Vanilla And Bean says
October 23, 2014 at 1:16 pm

Lovely recipe, Alissa. I can see how the cashews would make a creamy sauce and the cashew parm is a must! Pure comfort food! Thank you for sharing!
Reply
- Alissa says
  October 23, 2014 at 9:52 pm
  
  Absolutely! In fact, the weather chilled a bit just as I was getting ready to make it, so I was getting a hankering for some comfort food - it worked out perfectly. Thanks Traci!
  Reply
betsy shipley says
October 23, 2014 at 3:06 pm

Making it tonight! I have been making the cheese recipes from Miyoko Schinner's Artisan vegan cheese so I want to try this since it's quick.
betsy shipley
Reply
- Alissa says
  October 23, 2014 at 9:53 pm
  See Also
  Yotam Ottolenghi’s tray bake recipes
  
  Yes! This is definitely some quick and easy cheezy vegan goodness ;). I hope you enjoy it!
  Reply
jenna says
October 23, 2014 at 4:08 pm

Perfect timing! I have a pile of kale in my refrigerator and I didn't want to do the same old things I usually do with kale. I'll make this for dinner tomorrow. I'm excited to try it, since I love kale with pasta.
Reply
- Alissa says
  October 23, 2014 at 9:55 pm
  
  Awesome! This was definitely a fun new way for me to put some kale to use. I hope you enjoy it as much as I did! 🙂
  Reply
Darla says
October 24, 2014 at 11:17 am

This sounds wonderful, but what could I sub for the tofu? Soy and I don't like each other. Thanks.
Reply
- Cory says
  October 25, 2014 at 5:53 am
  
  Cauliflower works by the way instead of Tofu..i used 1/2 pound
  I would add some liquid smoke.Makes it even better
  Reply
  - Alissa says
    October 25, 2014 at 11:18 am
    
    Thanks Cory! I have yet to experiment with cauliflower Alfredo, but I love the idea. Also love the idea of some liquid smoke - I've been throwing it into everything lately. 🙂
    Reply
- Alissa says
  October 25, 2014 at 11:16 am
  
  My first attempt at this didn't include any tofu. It was quite tasty, just not as thick and creamy as the version with tofu. So you could just leave it out - though you might need to adjust the liquid content a bit and maybe increase the sauce to pasta ratio a bit.
  Reply
Joanne Bruno says
October 25, 2014 at 9:23 pm

I'm currently on a self-enforced wedding diet (not fun!) but am still craving ALL THE COMFORT FOODS. This sounds like a great way to make a healthier version of alfredo sauce. I'll just have to hide the fact that there's tofu in it from my fiance!
Reply
- Alissa says
  October 27, 2014 at 10:10 pm
  
  Ahhh...that's rough! I think you can totally get away with a plate of this though. I mean, half the sauce is tofu! Also, I'm betting your fiance will have no idea there's tofu in it. 😉
  Reply
Bec says
October 26, 2014 at 3:24 am

Oh my, this is amazing. I am SO making this! Lovely recipe, Bec x
Reply
- Alissa says
  October 27, 2014 at 10:11 pm
  
  Thanks so much Bec! Enjoy it!!
  Reply
Anita says
October 27, 2014 at 6:23 pm

I made this last night for my boyfriend and his two cheese-monster daughters. The ultimate test. They LOVED it! It was so tasty and the texture and consistency of the Cashew-Tofu sauce is exactly what you crave when you want Alfredo. They had NO IDEA it was vegan. Nice work!
Reply
- Alissa says
  October 27, 2014 at 10:12 pm
  
  YES! This is what I was hoping to hear!! I'm so glad you all enjoyed it. Thank you for letting me know. I might just have to serve a plate of this to my tofu fearing dad. 😉
  Reply
Kinsey says
January 19, 2015 at 8:19 pm

This was the best fettuccine alfredo I have ever had, hands down (vegan and non-vegan). It was not as rich as the restaurant ones are (which is a good thing) and it tasted delicious! Will definitely be making again in the future.
Thanks,
Kinsey
Reply
- Alissa says
  January 20, 2015 at 7:42 am
  
  Awesome! That's pretty much my assessment of this too - I liked that it was a bit lightened up compared to restaurant versions. So glad you enjoyed it! Thanks for sharing. 🙂
  Reply
Oishivegan says
March 30, 2015 at 9:47 am

I was looking for inspiration to cook my kale, found your recipe and I am looking forward to trying it!!!!
oishivegan.wordpress.com
Reply
- Alissa says
  April 01, 2015 at 8:23 pm
  
  Yay! This is definitely an excellent way to use up some kale. Enjoy!!
  Reply
Melissa says
April 15, 2015 at 9:49 am

I made this last night, my sister (meat and dairy queen) couldn't even tell it was completely vegan!! I accidently added 2 cups of kale. I don't love kale, as HARD as I try. I've literally tried probably 20 different recipes with kale, nothing has really hit it out of the park. BUTTTTTTTTTTTT THIS recipe was fabulous, I liked the oopsy version I made and I can't wait to make it again with the appropriate amount of kale!!
I was wondering, how many calories would you say per serving?
Reply
- Alissa says
  April 15, 2015 at 9:35 pm
  
  Awesome! Glad this one did it for you! I don't have the nutritional information, but I wouldn't consider this a low calorie dish. It's definitely indulgent, though a bit lighter than traditional fettuccine Alfredo. You could take a crack at the calorie calculation using this calculator.
  Reply
Stephanie says
August 10, 2015 at 7:43 pm

I made this, and it's delicious. My kids also love it. However I served it for a second night, as leftovers, and my son developed hives all over his trunk and groin. He's had walnuts regularly, I'm wondering in yeast flakes can cause this reaction? I've tried googling, and nothing.
Reply
- Alissa says
  August 11, 2015 at 8:25 pm
  
  Glad you enjoyed it, but sorry about your son! I've never heard of anyone reacting like that to nutritional yeast, but I guess it's possible that he could be allergic.
  Reply
Vrindi says
October 27, 2015 at 12:18 pm

I made this for dinner last night and it was amazing! I've been craving Alfredo sauce since going vegetarian and gluten free, and haven't found a sauce that didn't have eggs or wheat. I'm trying to eat more vegan meals, and this really hit the spot! Thanks for this recipe!
Reply
- Alissa says
  October 29, 2015 at 9:02 pm
  
  Awesome! So glad you liked it!
  Reply
Scott Jasper says
February 06, 2016 at 12:18 am

"kalefredo", nice 🙂 haha I really enjoy nutritional yeast. It has a really nice cheesy flavour without being too dense.
Reply

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Vegan Fettuccine Kalefredo - a Recipe from OhMyVeggies.com (2024)

FAQs

What can I add to fettuccine Alfredo to make it taste better? ›

You could just add garlic powder, sure, but quickly sautéeing fresh garlic while your pasta cooks is a great way to layer flavor. Resnick likes to add spinach as a way to cut the richness of the sauce. Add a tablespoon or so of olive oil and a few cloves of minced garlic in a sautée pan over medium heat.

What can I substitute for milk in fettuccine Alfredo? ›

I find that soy milk makes the best dairy-free alfredo sauce because it's naturally rich and creamy, and it has a neutral flavor. But fear not, this dairy-free sauce works just as well with oat milk or almond milk.

Read On ›

How do you thicken alfredo sauce without cream cheese? ›

White Flour

Flours can be used to make a bit of a slurry and add to the sauce to make it thicker. 1 part flour to 2 parts liquid and then adding it to your sauce should thicken it nicely. Just make sure that when you make the slurry, there are no lumps in your mixture.

Show Me More ›

What makes Alfredo sauce taste better? ›

Extra seasonings and spices will go a long way in adding flavor to a boring jar of sauce. Some of my personal favorites include salt, pepper, Italian seasoning, dried basil, oregano, onion powder or seasoned salt. Start with small amounts (1/2 teaspoon at a time) and add as needed, in order to avoid over-spicing.

Know More ›

How to make Alfredo more interesting? ›

Fresh Herbs: - Add chopped fresh herbs such as parsley, basil, or thyme to the Alfredo sauce for a burst of freshness and color. Simply stir the herbs into the sauce just before serving. Alfredo sauce is quick and easy to make, recipes are on line and several are pretty good.

Keep Reading ›

What is a non dairy substitute for milk in pasta? ›

10 Substitutes For Milk In Mac And Cheese

Almond Milk. Almond milk is a popular plant-based milk that's a great substitute for regular cow's milk. ...
Soy Milk. Soy milk is another popular dairy-free milk option. ...
Oat Milk. ...
Coconut milk. ...
Rice Milk. ...
Cashew Milk. ...
Hemp Seed Milk. ...
Chicken Broth.

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Jul 17, 2023

Tell Me More ›

What is a non dairy substitute for heavy cream in pasta? ›

There are several plant-based ingredients that can be used to mimic the texture and taste of heavy cream. Some popular options include coconut milk, cashews, silken tofu, and soaked almonds.

Get More Info ›

What is a substitute for heavy cream in fettuccine alfredo? ›

No heavy whipping cream! Just use regular milk (whole milk, skim milk, or 2%–it doesn't matter) for this creamy white sauce that goes perfectly with bow tie or fettuccine noodles. Add some chicken and broccoli for a quick and easy dinner!

What makes vegan pasta vegan? ›

Fortunately, most traditional boxed pasta contains only one or two plant-based ingredients, such as semolina and enriched wheat flour. There are more creative varieties, as well; some manufacturers make pasta from rice, beans, legumes, sea kelp, and sweet potatoes, among other vegan ingredients.