Vegan Lemon Fettuccine Alfredo


Curated Just for You | Test Kitchen Approved


Serves: 4 | Prep Time: 15 Minutes | Total Time: 35 Minutes



12 oz eggless fettuccine

2 cups unsweetened soy or almond milk

4 oz soy cream cheese

3 tbsp blanched sliced almonds

3 tbsp nutritional yeast, plus more for sprinkling

1 tsp finely grated lemon zest

salt & pepper, to taste

2 tbsp extra-virgin olive oil

3 cloves garlic, finely chopped

1/2 cup loosely packed parsley leaves, chopped


  1. Bring a large pot of water to a boil and cook the fettuccine according to package directions. Strain, reserving 1 cup of the pasta cooking water.

  2. Add the soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 tsp salt and 1/4 tsp pepper to a blender and process until smooth.

  3. 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 soy milk mixture and 1/2 cup of the reserved pasta water, bring to a simmer and cook until thick and creamy, about 8 minutes. Remove from the heat, add the fettuccine and parsley and toss to combine. Thin out with a little more pasta water if needed.

  4. Divide the pasta among four bowls and sprinkle each with some nutritional yeast and a few grinds of pepper.


Recipe adapted from Food Network


You might also like…