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Vegan “Fettuccini Alfredo”

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vegan fettucini alfredo 322x400 1.jpg
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Vegan “Fettuccini Alfredo”

Course: Main Course
Cuisine: Italian
Servings: 2 servings
Calories: 261kcal


  • 2 medium zucchinis
  • ½ cup raw cashews
  • ½ cup water
  • 1 garlic clove
  • 1 tablespoon gluten-free miso paste
  • 2 tablespoons nutritional yeast
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • Pinch of smoked paprika
  • Salt and pepper , to taste
  • Red pepper flakes , to garnish


  • Use a spiralizer to spiralize the zucchinis into noodles. Add the noodles to a large serving bowl and set aside.
  • In a high-powered blender, add the remaining ingredients (except the red pepper flakes) in the order listed. Blend on high until smooth and creamy.
  • If desired, transfer sauce to a small pan and cook on low until warm, 1-2 minutes. Pour the sauce over the noodles and toss to coat. Garnish with red pepper flakes.


Nutrition Facts
Vegan “Fettuccini Alfredo”
Amount Per Serving
Calories 261 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g15%
Sodium 368mg15%
Potassium 904mg26%
Carbohydrates 22g7%
Fiber 5g20%
Sugar 7g8%
Protein 13g26%
Vitamin A 401IU8%
Vitamin C 37mg45%
Calcium 54mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Alfredo Dairy Free Fettuccine Magazine Zucchini Zucchini Noodles
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