Dairy Free Fettuccine Alfredo

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Servings: 2 Difficulty: Intermediate
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Creamy, garlicky pasta sauce made with soy milk and nutritional yeast for a rich, dairy-free indulgence
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This Dairy Free Fettuccine Alfredo proves you don’t need heavy cream or butter to achieve a luxurious, creamy pasta dish. By blending plain soy milk with all-purpose flour and a generous amount of nutritional yeast, you create a velvety sauce that is surprisingly rich and savory. The addition of fresh minced garlic and a hint of nutmeg elevates the flavor profile, providing that classic Italian comfort food experience without any dairy products. It is an excellent choice for weeknight dinners, offering a quick yet satisfying meal that appeals to those with lactose intolerance or vegans. The sauce clings beautifully to the fettuccine, delivering a smooth texture and deep umami taste that feels indulgent yet wholesome.

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Dairy Free Fettuccine Alfredo

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 548.7

Description

This Dairy Free Fettuccine Alfredo proves you don't need heavy cream or butter to achieve a luxurious, creamy pasta dish. By blending plain soy milk with all-purpose flour and a generous amount of nutritional yeast, you create a velvety sauce that is surprisingly rich and savory. The addition of fresh minced garlic and a hint of nutmeg elevates the flavor profile, providing that classic Italian comfort food experience without any dairy products. It is an excellent choice for weeknight dinners, offering a quick yet satisfying meal that appeals to those with lactose intolerance or vegans. The sauce clings beautifully to the fettuccine, delivering a smooth texture and deep umami taste that feels indulgent yet wholesome.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil and cook the fettuccine noodles until al dente according to package instructions.
  2. Drain the pasta, reserving approximately 1 cup of the starchy cooking water before setting the noodles aside.
  3. In a large skillet, heat the olive oil over medium heat.
  4. Add the minced garlic cloves to the skillet and sauté for about 1 minute until fragrant, being careful not to burn them.
  5. Sprinkle the all-purpose flour over the garlic and stir constantly for 1 minute to cook off the raw flour taste.
  6. Slowly whisk in the plain soy milk, ensuring there are no lumps, and bring the mixture to a gentle simmer.
  7. Stir in the nutritional yeast and grated nutmeg, continuing to simmer and stir until the sauce thickens to a creamy consistency, about 2-3 minutes.
  8. Add the cooked fettuccine to the skillet with the sauce.
  9. Toss the pasta vigorously with the sauce, adding reserved pasta water one tablespoon at a time if the sauce becomes too thick.
  10. Taste and adjust seasoning with salt and pepper if needed, then serve immediately while hot.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 548.7kcal
% Daily Value *
Total Fat 26.7g42%
Saturated Fat 4.9g25%
Cholesterol 38.7mg13%
Sodium 1047.5mg44%
Total Carbohydrate 62.2g21%
Dietary Fiber 8.3g34%
Sugars 4.7g
Protein 16.4g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: dairy-free, vegan, alfredo, fettuccine, soy milk, nutritional yeast, garlic, cream sauce, pasta, italian, comfort food, easy dinner, lactose-free, quick meal, plant-based, nutmeg, healthy, vegetarian
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