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Fettuccine Alfredo

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 people
Author Rebelle Kitchen


  • 1/2 cup Cashews (pre-soaked overnight or for about 4 hours)
  • 1/2 cup Almond milk or milk substitute of your choice
  • 1/4 cup Vegetable broth optional; can use almond milk instead
  • 1/4 cup Earth Balance vegan butter
  • 1/3 cup All-purpose flour
  • 1 clove Garlic
  • 1 tsp Salt
  • Pepper to taste


For the milk mixture:

  • Add the soaked cashews, almond milk, and veggie broth to a blender. Blend until the mixture is smooth and creamy.

For the white sauce:

  • In a saucepan, melt the vegan butter and slowly add the flour. Mix continuously. 
  • Add the garlic, salt and pepper. 
  • Slowly add the milk mixture to the white sauce and mix thoroughly until creamy. Add more almond milk for a lighter sauce.

For the fettuccine:

  • Follow the directions on the pasta's packaging.


Serve with mushrooms, tofu, spinach or other toppings of your choice. Enjoy!