Key Ingredients for Vegan Alfredo

The secret to this amazing vegan Alfredo lies in the simplicity and quality of the ingredients. Here’s a closer look at what you’ll need:

• Gluten-Free Pasta: For a truly gluten-free experience, pad thai rice noodles are an excellent choice. They mimic the size and shape of fettuccine, providing a satisfying and light base for the creamy Alfredo sauce. Other gluten-free pasta options include brown rice pasta, chickpea pasta, or lentil pasta.
• Garlic: Don’t be shy with the garlic! While the recipe suggests 4 cloves, feel free to add more to enhance the flavor. Sautéing the garlic mellows its intensity and makes it easier to digest, while infusing the sauce with a rich, savory depth.
• Green Peas: Frozen peas work best in this recipe, adding a pop of sweetness and color. Avoid using canned peas, as they tend to be too mushy. If you don’t have frozen peas on hand, shelled edamame makes a great substitute.
• Nutritional Yeast: This deactivated yeast provides a cheesy flavor that’s essential for vegan Alfredo. It’s readily available in the spice aisle of most grocery stores and adds a nutritional boost of B vitamins.
• Cannellini Beans: These creamy white beans are the secret ingredient to thickening the Alfredo sauce without any dairy. They add a smooth, velvety texture and a boost of plant-based protein.
• Vegetable Broth: A good quality vegetable broth adds depth of flavor to the sauce. Opt for a low-sodium version to control the salt content.
• Almond Milk: Unsweetened almond milk provides a creamy base for the Alfredo sauce without the cholesterol and saturated fat of dairy milk.
• Olive Oil: Used to sauté the garlic, olive oil adds richness and flavor. For an oil-free version, you can substitute vegetable broth.
• Salt and Pepper: Seasoning is key to bringing out the flavors of the other ingredients. Adjust the amount of salt and pepper to your taste.

How to Make Vegan and Gluten-Free Fettuccine Alfredo

Making this delicious pasta dish is incredibly simple. Here’s a step-by-step guide:

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions, but reduce the cooking time by 2 minutes to achieve an al dente texture. Remember, the pasta will continue to cook in the sauce.

Step 2: Sauté the Garlic

While the pasta is cooking, heat olive oil (or vegetable broth for an oil-free option) in a saucepan over medium heat. Add the minced garlic and sauté, stirring constantly, until fragrant and lightly golden. Be careful not to burn the garlic, as this will make it bitter. Remove the saucepan from the heat.

Step 3: Blend the Sauce

In a blender, combine the cannellini beans, nutritional yeast, almond milk, vegetable broth, salt, and pepper. Add the sautéed garlic and olive oil (or vegetable broth) to the blender.

Step 4: Blend Until Creamy

Blend the mixture until it’s completely smooth and creamy. You may need to stop and scrape down the sides of the blender a few times to ensure everything is well incorporated. Set the sauce aside.

Step 5: Combine Pasta and Peas

Once the pasta is cooked, drain it well and transfer it to a large skillet. Add the frozen peas to the hot pasta. The heat from the pasta will quickly thaw the peas.

Step 6: Add the Sauce

Pour about 1 ½ cups of the prepared Alfredo sauce over the pasta and peas. Mix well to ensure everything is evenly coated.

Step 7: Heat Through

Pour the remaining sauce into the skillet and continue to stir as the pasta, peas, and sauce heat through. This should only take a few minutes.

Step 8: Serve and Garnish

Serve the Vegan and Gluten-Free Fettuccine Alfredo warm. Garnish with crushed red pepper flakes for a touch of heat, or fresh herbs like parsley or basil for added flavor and color. Enjoy!

Debra’s Pro Tips for the Perfect Vegan Alfredo

• Pot/Pan Preference: Use a stainless steel pot or pan to sauté the garlic. It stops cooking immediately when removed from heat, unlike a cast iron skillet which retains heat and continues cooking the garlic.
• One-Pan Option: To minimize cleanup, sauté the garlic in a skillet, transfer it to the blender for the sauce, and then use the same pan to heat the pasta, sauce, and peas.
• Thicker Sauce: For a thicker sauce, reduce the amount of vegetable broth to ¼ cup.
• Pasta Timing: Adjust the pasta cooking time based on your preference. For al dente pasta that will continue to cook in the sauce, cook it for 2 minutes less than the package instructions.

Recipe: Vegan Fettuccine Alfredo (Gluten-Free)

Vegan Fettuccine Alfredo

Author:
Debra Klein

This easy vegan Alfredo sauce is thickened with white beans, flavored with fresh garlic and takes just 5 minutes to make!

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