Vegan Fettuccine Alfredo 

​Vegans and pesce-vegans sometimes want the taste of something cheesy and there are enough products on the market to ensure that we are never denied that right. So, I utilized vegan cheese and made the creamiest vegan fettuccine alfredo that will make your taste buds dance. 


  • 2 boxes of fettuccini pasta (16 oz.)
  • 7 tbsp. of all purpose flour
  • 2 1/2 cups of plain almond milk 
  • 1/2 cup vegan butter (Earth Balance or Smart Balance)
  • 1/2 onion
  • 1 bag of Daiya mozzarella 
  • 8 oz. of peas (optional)
  • 8 oz. of corn (optional)


Step 1: Fill a pot halfway with water and heat it until it boils. Then, place the pasta in the pot and let it cook until it is tender. 

Step 2: In a separate skillet, heat the almond milk and butter on medium heat. 

Step 3: Once that is heated, lower the temperature and add the flour to the skillet while constantly whisking to ensure there are no clumps. 

Step 4: Slowly add the mozzarella cheese into the skillet to finish the Alfredo sauce. 

(Optional) Step 5: In another skillet, saute the peas, corn, and diced onions. 

Step 6: Mix the alfredo sauce and sauteed vegetables into the pot with the pasta sauce and stir well. 

Author: Silhöuette Magazine

Silhöuette Magazine is a premier online lifestyle and empowerment magazine founded by Bianca Baymon, also known as B. Janai of, where people can go to be uplifted, informed, and updated on the latest on trending topics in the news, health, beauty, and so much more! We love to hear from our readers! Stay in touch with us on Twitter and Instagram. You can also send a personal message by completing the form below! You will receive a response from

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