Fettuccine Alfredo is one of those classic dishes that I romanticize.
I like to imagine myself tucked away in a little corner of an old Italian restaurant, sipping red and wearing high heels. My husband and I slurp noodles and, feeling satisfied, spend the evening walking home hand in hand (because yeah, in my fantasy the weather is perfect and apparently who needs cars?).
As we make our way up the dirt path, I decide to walk barefoot, allowing myself to feel grounded and fully present in the moment; my high heels swing back and forth by my side, clasped between my fingers…
…I like to hold on to this dream as I’m zapped back to reality and my son dumps his fettuccine on the floor to “feed the dog.”
Yes, high heels and
one two glasses of the finest wine please.
First Published: September 3, 2014… Last Updated: March 10, 2020
But I guess I’m not even a drinker, so it’s more like your finest water with lemon. Also, I’ve never been able to walk sufficiently in high heels, so I’d really be swinging my converse sneakers.
Although while my mind likes to make up lies that’s most likely from watching too many unrealistic romantic comedies, I kind of feel like I’m in that restaurant when I cook my Fettuccine Alfredo.
Only this time, I’m the chef, and I have five hungry mouths to feed.
Vegan fettuccine alfredo that’s gluten-free too
Probably the best part about these vegan alfredo noodles is that they can be made 100% gluten-free when using gluten-free pasta. Of course, you can always switch them out for classic fettuccine, and there’s nothing wrong with that!
I love making these vegan fettuccine alfredo noodles on weeknights when I don’t feel like doing a whole lot of chopping. It’s simple to pull together and can be on the table to serve in 30 minutes!
The perfect family weeknight dinner
When I feel the urge to be whisked away to Italy, my family and I will bust out the candles and turn on a music playlist worthy of any Italian American restaurant.
Because pretending to have your own fancy smancy restaurant at home is super fun and a snap to pull off. It also gives you the excuse to talk like you have a mustache and gesticulate with your thumb and index fingers.
“You-a will-a like-a this a-special noodle!”
It’s the little things.
Sure, it may not be the little corner of an old Italian restaurant, but hey, it’s my little corner (cue 1960’s Cinderella musical). And I’m sure that one day I’ll be romanticizing this time too, spilled noodles and all.
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Allergy-Info & Substitutions
- These Alfredo noodles are 100% vegan, meaning they are meat-free, dairy-free, and egg-free. They are also naturally soy-free and gluten-free when using gluten-free vegan noodles.
- Make them nut-free by omitting the vegan Parmesan sprinkle.
- Don’t want gluten-free? Just switch them out for classic fettuccine noodles.
- Pump up your noodles by adding other veggies, such as peas or sauteed mushrooms.
- Want another delicious gluten-free Italian dish? Check out my Beyond Vegan Meatballs by clicking here.
I hope you enjoy these amazing vegan alfredo noodles! Make sure to share your creation with me on Instagram by tagging me @bohemian.vegan.kitchen + using the hashtag #bohemianvegankitchen.
Gluten-Free Vegan Fettuccine Alfredo
- 16 oz gluten-free noodles OR fettuccine noodles
- 1 medium onion diced
- 4 cloves garlic minced
- 2 tablespoon extra virgin olive oil
- ¼ C red cooking wine (or your favorite red if that's your jam)
- 2 C almond milk (½ C reserved)
- 1 "Not-Chicken" bouillon cube optional, may substitute veggie cube
- 1 tablespoon nutritional yeast
- 1 ½ tablespoon cornstarch
- 4 oz Daiya Mozzarella Cheese
- Handful chopped parsley
- Salt and pepper to taste
- Vegan Parmesan Sprinkle Cheese click here for the recipe!
- Cook pasta according to package directions. Meanwhile, in a large saucepan, saute onions and garlic in olive oil until soft. Add cooking wine, and cook for about 2 minutes, until some of the wine has cooked down. Add 1 ½ C of the almond milk, bouillon, and nutritional yeast. Bring to a boil.
- In a small bowl, whisk cornstarch with the remaining ½ C of almond milk that you reserved. Add to saucepan and stir until thickened. Add Daiya cheese and stir until melted, about 1 minute. Season with pink salt and black pepper to taste.
- Once noodles are finished, drain and add to sauce; toss to coat. Sprinkle in chopped parsley and toss again. Serve with vegan Parmensan sprinkle cheese!
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