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Vegan Fettuccine Alfredo with Sun-Dried Tomatoes
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5 from 6 votes

Vegan Fettuccine Alfredo with Sun-Dried Tomatoes

Vegan Fettuccine Alfredo with Sun-dried tomatoes is a creamy and rich dish that the whole family will love. Ready in 30 minutes.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: dinner, lunch, pasta
Cuisine: Italian, vegan
Keyword: Vegan Fettuccine Alfredo
Servings: 4 people
Calories: 673kcal


  • 400 g fettuccine
  • 150 g cashews soaked overnight
  • 400 ml water
  • 2 tablespoon yeast flakes
  • 1 small onion finely chopped
  • 3 garlic cloves finely chopped
  • ¾ cup sun-dried tomatoes thinly sliced
  • Salt and pepper to taste
  • A handful basil


  • Pre-soak the cashews by leaving them overnight in room temperature water or in warm water for at least 20 minutes.
  • Cook the pasta following the packet instructions. Save some pasta water to add at the end.
  • Prepare the cashew cream. Drain the water from the cashews and rinse with some cold water. Transfer them into a blender and add 400ml of water and the nutritional yeast. Blend for a couple of minutes until you have a smooth consistency.
  • Heat some oil in a pan or pot to medium heat and add the onion. When it starts to soften, add the garlic and stir to combine the ingredients.
  • After 2-3 minutes, add the sun-dried tomatoes. Keep cooking for another 2-3 minutes and then add the cashew cream. Turn the heat down to low and let the sauce reduce for a couple of minutes. The sauce will thicken fast, so remove it from the heat when it reduces to the perfect consistency. Add salt and pepper to taste.
  • Add the cooked pasta into the sauce and adjust by adding a bit of pasta water to get the perfect creamy pasta.
  • Garnish with some finely chopped fresh basil on the top, and serve.


Calories: 673kcal | Carbohydrates: 99g | Protein: 26g | Fat: 22g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 83mg | Potassium: 1322mg | Fiber: 9g | Sugar: 13g | Vitamin A: 243IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 7mg