Vegan Fettuccine Alfredo

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This vegan and nut free, Fettuccine Alfredo has quickly become a new favorite of mine! Pre-vegan days I hated Alfredo. Honestly, looking back I think it was mostly because I felt so sick afterwards. I had no idea how much dairy was in it until I went to create a recipe of my own! I also found a new love for silken tofu while creating this recipe. I can’t believe I’ve never tried it before! Have you used silken tofu? If not it is a must! This is the kind I use here.

First start off by preparing a large pot of water to cook your linguine. Ideally, your noodles will finish cooking by the end of making your sauce! When the water comes to a boil add your linguine noodles, and continue to stir periodically so they don’t stick together. I typically cook mine about 10-12 minutes. A tip I always do when cooking long pasta, is to break them in half before adding to the pot, this makes it much easier for me to stir them without having them stick together.

Then begin melting your vegan butter in a sauté pan. I prefer to use a sauté pan like this, because it has taller edges so I can make sauces and mix everything in one pan at the end. Then add your minced garlic and chopped onion so they can sauté and absorb the flavors of the butter. Did you know you can mince garlic much easier by using a tool like this? My sister has the mincer and I love using it, I also have the microplane that I got a few years ago, I use it to mince garlic, and even to zest fruit! Anyway, once you’re done sautéing the garlic and onions in butter, about 3-5 minutes depending on how big your onion slices were, add your silken tofu. Silken tofu is so delicate that you don’t need to remove any excess water, just plop it into the sauté pan and begin stirring, as it heats it will start to turn creamy. Add your salt and pepper, I usually start with a pinch or so and add more later.

Let your tofu cook a few minutes so it can absorb the flavors, then carefully transfer mixture into a blender. Add in your milk, flour and nutritional yeast and blend! I use a Vitamix but any blender will do, just adjust your blending time to be sure the onion is completely blended and smooth!

Once you’re sauce is blended, add it back to the sauté pan and simmer for a couple of minutes to help it thicken up and warm through, and add your desired amount of salt and pepper, I will usually add one more pinch of salt and a couple more pinches of pepper because I love the taste! Drain your pasta noodles, reserve some noodle water if you feel your sauce is too thick, but I found this recipe was the perfect amount of creaminess. Toss your noodles in the sauce and garnish with parsley if you’d like!

I hope you enjoy this recipe and find it as delicious as I do! Let me know in the comments what you think, and tag me @justablockoftofu on social media so I can see your creations!


  • ¼ cup plant butter
  • 4 cloves of garlic, minced
  • 1 cup onion, chopped
  • 16oz silken tofu
  • 3 Tbsp nutritional yeast
  • Salt & pepper
  • 1 Tbsp flour
  • ¼ cup unsweetened plant milk
  • 16 oz linguine 
  • Parsely (optional)


  1. In a large pot, bring water to a boil and cook pasta. Ideally your pasta will finish when you are done with the sauce.
  2. In a large sauté  pan, toss in butter, onion and garlic.
  3. Sauté for about 3-5 minutes.
  4. Add tofu. No need to drain and press silken tofu, just add to the pan as is.
  5. Add a pinch of salt and pepper.
  6. Stir and cook tofu in the pan for a few minutes to absorb flavor, about 3 minutes.
  7. Carefully transfer sauce mixture into a blender
  8. Add milk, nutritional yeast, and flour then blend until creamy.
  9. Return to sauté pan and simmer for a few minutes. Adding more salt & pepper to taste. 
  10. When the pasta is cooked to desired consistency, drain and combine with alfredo sauce. 
  11. Garnish with parsley if desired. Enjoy!

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