Vegan Gluten-Free Fettuccine Alfredo

Alfredo pasta is one of those dishes that vegans and people with gluten allergies typically shy away from. But this ultra-creamy, decadent pasta is completely vegan (no dairy, cheese, or butter) and gluten-free! Now you can have your favorite pasta without guilt.

Serves: 6Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 6


  • 16 oz. gluten-free fettuccine
  • 1 1⁄2 lbs. extra-firm tofu, drained
  • 1⁄2 cup soy milk
  • 2 Tbsp. chopped basil
  • 1⁄2 cup soy parmesan
  • 4 Tbsp. vegan butter
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 1⁄4 cups peas


  • Bring a large pot of salted water to a boil. Add the pasta and boil for about 6 to 8 minutes, or until al dente. Drain and set aside.
  • While the pasta cooks, combine the tofu, soy milk, basil, soy parmesan, vegan butter, salt, and pepper in a blender. Blend until thick and creamy.
  • Mix the sauce with the pasta and stir in peas.