Vegan Fettuccini Alfredo

Fettuccini Alfredo – what can you say about it – it’s one of those comfort meals that I grew uploving as a kid. It’s not something I even think about eating nowadays, it’s far from vegan, high in fat and calories – no way. So how do you veganize Fettuccini Alfredo, make it healthy, and still have it taste as good as the real thing?  This has been on my mind since I started this blog and I’ve been meaning to attempt it.
I have to mention that this post is inspired by a Facebook request from Julieanna Hever, The Plant-based Dietician. Julieanna posted about a week ago that she needed some recipes for Vegan Fettuccine Alfredo to make for her husband’s birthday dinner – this is his favorite dish. I wish at the time I had the perfect recipe to pull out and give her, but unfortunately I didn’t. My own husband lit up with the idea of me making Vegan Fettuccini Alfredo and told me to get right on it!
If you are not familiar with Julieanna than you really should be. Julieanna counsels clients; lectures around the country; and writes for magazines, journals and blogs about the miracles associated with consuming a whole food, plant-based diet. Visit her at To Your Health Nutrition.
Keep a lookout for Julieanna’s upcoming collaborative documentary with award-winning filmmaker Jesse Pomeroy entitled To Your Health. This is a must-see documentary, it will positively change the way you view nutrition. Here is the official trailer:

You can also see Julieanna and Plant-based Chef AJ cook up some healthy recipes on their show The Chef and The Dietician.

So cute, aren’t they? And what a fantastic recipe!
This Vegan Fettuccini Alfredo is rich, creamy, and full of flavor. I couldn’t be happier with the way it turned out and I might even say it’s the best ever Vegan Fettuccini Alfredo I’ve ever tasted and my husband agrees. It would fool anyone into thinking it’s the real thing.

Vegan Fettuccini Alfredo with Broccoli and Mushrooms

Prep time: 10 minutes

Total time: 30 minutes

Yield: 4 servings


8 oz whole wheat or brown rice fettuccine

2 cups fresh broccoli florets

2 cups white button mushrooms, sliced

2 small shallots, finely diced (about a ¼ cup)

2 cloves garlic, minced

2 cups unsweetened MimicCream

1 tbsp arrowroot powder or cornstarch mixed with 1 tbsp unsalted vegetable stock (as a thickener)

1/2 cup white wine

1/4 cup fresh parsley, chopped

Half a lemon, juiced

Fresh ground black pepper

  1. Bring a large pot of water to a boil. Add pasta and cook according to package instructions, drain.
  2. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes. Drain.
  3. Heat a large skillet over medium heat. Add garlic, shallots and mushrooms and stir. Add a tablespoon of vegetable stock and sauté for five minutes, adding small amounts of vegetable stock if needed to prevent sticking.
  4. Add MimicCreme, white wine, lemon and stir to combine. Simmer on low for five minutes, stirring occasionally.
  5. In a small bowl, combine arrowroot and vegetable stock. Slowly add to pan and stir to thicken.
  6. Turn off heat under sauce and add pasta, broccoli and fresh parsley. Toss pasta until sauce is evenly distributed. Season with fresh black pepper, garnish with extra parsley and serve.


How do you spell it? Fettuccine? or Fettuccini? Why is this bothering me so much? lol 😉

19 thoughts on “Vegan Fettuccini Alfredo

  1. Anonymous says:

    2 cups of mimicreme? Hell, why not just blend some white beans and/or cashew or tofu w/ nutritional yeast instead of spending all that money.

  2. Virtually Vegan Mama says:


    I appreciate your comment. =)

    2 cups is actually 1 container of MimicCreme and it costs $2.99, I don't find that very expensive. I might use a little less next time though. I have recipes on my blog were I make my own cashew sauce and would have done it for this. However, I like to try out new products sometimes and I did it for this one. I am very happy with the results. It was a time-saver as well to use this product, sometimes with two small children, you really need that! 😉 I do not really like the flavor tofu gives to a sauce, never been a big fan. Also, the last few times I have used nutritional yeast, I've gotten a massive migraine, this is something I need to look into before using it again.

    I am going to make this in the future with my own cashew cream sauce and I will def post it here!



  3. Dreena says:

    Yes, Jen, as a mom with kiddos sometimes you DO need the shortcuts. Not that you need to explain that or anything else to 'anonymous'. That was a rude comment, when you are doing something good here sharing a recipe and also healthful information about eating vegan, and also Julieanna's work. I rarely post on blogs, but because I often get these 'anonymous' comments myself, I just wanted to throw some fellow blogger and vegan mama support your way.

  4. Virtually Vegan Mama says:

    Thanks for stopping by Dreena, I'm honored! 😉 I love your cookbooks and blogs.

    The main point of this WAS sharing some important information and it will still do it's purpose.

    This recipe rocks too 😉



  5. Junia says:

    i've never heard of mimic cream!!! wow, this opens up a lot of other baking recipes i wanted to try. :) are there alot of additive to it?

  6. Virtually Vegan Mama says:


    just looked at the nutrition label on the 16 oz container I have..only 5 mg of sodium per serving…that's really low =)

  7. Ellie@fitforthesoul says:

    Hmmm do you take vitamin B supplements? I wonder what it is that gives you headaches! anyway, this looks delicious. :)

  8. Virtually Vegan Mama says:

    Hi Ellie,

    Thanks for the suggestion, I take prenatals (still nursing) and vegan supplements and I've only had two migraines after eating nutritional doctor said I could have a yeast allergy, going to have to find out soon…that's going to change a lot about my diet if it's true!

  9. Christina says:

    Ha ha, Dreena! :) Great recipe, Jen. I've been using Mimiccreme in my "veganized" Alfredo sauce for a couple of years now. It replicates the flavor of the traditional Alfredo sauce wonderfully. Since it is an occasional meal, I hardly think the 3 or 4 bucks spent on a carton is going to break the bank. Personally, I think time is a much more valuable commodity! :)

  10. Virtually Vegan Mama says:

    Hi Christina,

    I was really surprised at how good this came out, it really tastes like the real deal! amazing!

    Time spent with my family is the most important thing to me! I do this blog to come up with healthy recipes and build a family cookbook. I am really enjoying sharing it with all of you, thanks for all your support! I've enjoyed connecting with so many wonderful people. =)

    You should check out this girls blog if you haven't had a chance…amazing recipes btw!!


    Jen =)

  11. strangevegan says:

    That's one of my favorite dishes! I found a local vegan spot that makes some that is awesome! I'll totally have to make this!

  12. Virtually Vegan Mama says:


    Let me know how it turns out! =)


    this is so EASY to make and you can definitely throw other veggies into it. Definitely get more creative with it if you want, it's a great base. =)

    I'm making Penna Alla Vodka next..yum!

  13. Christina says:

    Oooh, another one of my favorite pasta dishes: penne pasta with vodka sauce. I think I use Mimiccreme in that dish, too!

  14. Sarah says:

    I’m really glad I found this recipe. I added some Road’s End Organics Alfredo Style Chreese to it, and that made it a lot cheesier for me. Yum.

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