Monday, April 15, 2013

Vegan Fettuccine Alfredo (Olive Garden Inspired)

Vegan Fettuccine Alfredo
(Olive Garden Inspired)

We have all of course seen the Olive Garden commercials and possibly have had their food at one time. When I was pre-vegan I used to crave Fettuccine Alfredo and still do, but now I crave this vegan version more than the original. This recipe shows that vegan Alfredo is not boring, it is luscious and velvety. With the flavors and texture of the original none vegan version, this Alfredo will make any Olive Garden fan crave this instead. Serve this family style with parsley or basil on top with more vegan parmesan on the side, you will not have to call ahead and make reservations for this recipe. Just sit, eat, and enjoy...we just wish someone else would do the dishes! Enjoy!

Vegan Fettuccine Alfredo


-1 box or 16 ounces vegan fettuccine noodles (check your store brand packages)
-2 cups full fat coconut milk (Canned, I like Trader Joe's Full Fat Coconut Milk)
-1 stick unsalted vegan butter (salted is fine, check your salt to taste, I use Miyokos)
-3 to 4 Tablespoons vegan Parmesan cheese, (I like a Follow Your Heart & Go Veggie)
-1 cup grated vegan cheese (Your favorite, I like Violife)
-2 Tablespoons vegan cream cheese (soften, I like Tofutti or a Kite Hill)
-1 teaspoon garlic powder
-Pinch grated nutmeg

-Salt and white pepper, to taste (black is fine as well)

Added Note: If you don't have vegan butter, I have found that Vegan Mayo works awesome as a sub and makes it super creamy. I like Just Mayo best but use the one you like.


Stir 2 cups of the coconut milk in a large skillet to heat up. Add the vegan butter and cook over medium-high heat just until the butter melts, stirring occasionally, about 3 to 5 minutes.

Melted Vegan Butter & Coconut Milk
Add the vegan cheese & Parmesan to the sauce in the skillet, make sure to break up any clumps from
the parmesan and whisk in until thoroughly melted. Add the pinch of nutmeg and salt & pepper to taste. Once the parmesan is smooth, add in the cream cheese and whisk until combined and smooth. When the sauce is all combined, remove from the heat and set aside for when the pasta is ready. When you are going to toss, place the sauce back on low heat.

Thickened Alfredo Sauce
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite or al dente, stirring occasionally. Drain and add the pasta immediately to the sauce once drained. Toss the pasta and sauce over low heat until the sauce thickens slightly, about 1 to 2 minutes.

Blended Pasta & Alfredo Sauce
Taste and season if it needs more salt or pepper and serve family style. Sprinkle with parsley or basil and serve with extra vegan parmesan if desired. Enjoy!

Vegan Fettuccine Alfredo



  1. How many servings does this make if used as a side dish?
    Looks amazing.

    1. When you cook pasta, 2 ounces of dry pasta per person is a good rule of thumb
      to follow. This recipe uses 16 ounces and you can get 8 servings using that measurement. Hope that helped! Thank you, I appreciate the comment! :)

  2. I have never found vegan parmesan! Who makes it?

  3. You can check their website for locations or for ordering check out for easy ordering. It's a tasty sprinkle cheese or in this delish. I hope that helped! Thanks for the comment!

  4. Oh, my...this looks absolutely decadent!


    With reference of your article we have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, who is the creator of “fettuccine all’Alfredo” in 1908 in restaurant run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi).
    Alfredo di Lelio opened the restaurant “Alfredo” in 1914 in a street in central Rome, after leaving the restaurant of his mother Angelina. In this local spread the fame, first to Rome and then in the world, of “fettuccine all’Alfredo”.
    In 1943, during the war, Di Lelio sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), which is now managed by his nephews Alfredo and Ines, with the famous “gold cutlery”” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See also the site of “Il Vero Alfredo”
    We must clarify that other restaurants "Alfredo" in Rome do not belong to the family tradition of "Il Vero Alfredo" in Rome.
    We inform that the restaurant “Il Vero Alfredo” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Alfredo e Ines Di Lelio

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