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Roasted garlic vegan fettuccine alfredo on a blue plate with a fork.

Roasted Garlic Vegan Fettuccine Alfredo

Teri & Jenny
5 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Servings 6
Calories 511 kcal


  • 6 cloves garlic
  • 4 teaspoons extra virgin olive oil
  • 1 pound dry fettuccine
  • 1 shallot, minced
  • 1 ½ cups raw cashews (soaked in 2 cups water for 1 hour)
  • 2 ½ tablespoons nutritional yeast
  • salt and pepper to taste
  • fresh thyme or basil leaves for garnish


  • Preheat oven to 375˚F.
  • Place garlic cloves over a small sheet of foil and drizzle with 2 teaspoons of oil. Place directly onto an oven rack and roast for 30 minutes.
  • Fill a large pot with water and bring to a boil. Add pasta and season water generously with salt.
  • Bring mixture back to a boil and cook pasta, stirring occasionally until pasta is al dente, 6 to 8 minutes. Drain, reserving about 2 cups pasta water, and pour pasta back into the pot.
  • Add remaining oil to a small skillet and place over medium heat. Add shallots and sauté for 3 to 4 minutes.
  • Remove from heat and transfer to a blender. Drain cashews and add to blender along with 1 1/2 cups pasta water, roasted garlic cloves and nutritional yeast. Blend until mixture is smooth. Season with salt and pepper and add more pasta water, if needed. Pulse a few times.
  • Pour ‘alfredo’ sauce over the pasta and toss together until completely coated. Adjust seasonings, top with thyme or basil and serve.


Calories: 511kcalCarbohydrates: 67gProtein: 18gFat: 20gSaturated Fat: 4gCholesterol: 64mgSodium: 21mgPotassium: 486mgFiber: 5gSugar: 4gVitamin A: 47IUVitamin C: 1mgCalcium: 44mgIron: 4mg
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