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Meatless Monday Recipe: Easy Vegan Fettuccine Alfredo

Clearly, I'm not a professional food blogger. Otherwise, I would have the foresight to present the food more beautifully before taking a photo of it. For me, I don't even think of posting what I've made for dinner until I sit down to eat it, and then I realize that you might like this recipe so I grab my iPhone and snap a photo, literally right before devouring it. So my photos are my actual meals. I guess the upside is that there's no prep involved, what you see is what you get. 

Such is the case with this fettuccine alfredo photo. When I lived in Spain 27 years ago and worked as a model, (I was vegetarian then, not yet vegan) I ate so much fettuccine alfredo (and yogurt and ice cream) that I gained 9 pounds and the modeling agency told me I should go home. Ha! I missed the United States, so I was happy to oblige. I was supposed to go on to Italy, but I took my bulging belly back to LA instead. Thanks, Alfredo Sauce!

It all makes perfect sense. The whole purpose of dairy is for baby calves to fatten up quickly to 700 pound cows. I was living proof that that concept works on humans, too. 

When I became vegan, fettuccine alfredo was one of the top things I missed. Over the years, I tried different recipes and nothing really tasted quite like the dairy version, but this recipe comes close. I found it on the Silk website. I tweaked it a bit, and tada! It's awesome. And really easy to make too. If you've been missing alfredo sauce, say hello to your new friend!


  • 1 package Silken Tofu (the kind in the shelf-stable tetra packs, doesn't have to be Silk brand)
  • 2 cups Silk Organic Original Unsweetened Soy or Almondmilk (doesn't have to be Silk brand)
  • 1/2 cup vegan margarine
  • 1-2 Tbsp lemon juice or white wine
  • 2 Tbsp onion powder
  • 1 crushed garlic clove
  • 1-2 tsp salt
  • 1-2 tsp black pepper (to taste)
  • Pinch of nutmeg
  • 2-4 Tbsp nutritional yeast (optional)
  • 3 Tbsp cornstarch dissolved in cold water
  • Favorite herbs (I cut leaves off my basil plant and throw them in.)


1. Blend tofu and almond or soy milk in food processor or blender until creamy.
2. Melt margarine in saucepan and add all other ingredients except cornstarch. Heat over medium-low until hot, stirring often.
3. Whisk in cornstarch mixture and heat until just bubbling, allowing sauce to thicken.
4. Heat until thick, but don’t let it come back to a boil. Once mixture reaches desired consistency, add nutritional yeast to your liking, and add chopped fresh parsley, basil, chives or other herbs as you like.
5. Pour over pasta, and sprinkle with extra nutritional yeast or vegan parmesan cheese if you like. (I use both!) Also super good with some sautéed veggies, mushrooms, chopped Kalamata olives or your favorite vegetarian protein. 

Enjoy! Happy Meatless Monday!