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Vegan Fettuccine Alfredo

By Deb Gleason

Vegan Fettuccine Alfredo



Using brown rice noodles and coconut milk instead of butter, cream, Parmesan and Romano cheese makes this dish much healthier, while still thrilling your tastebuds and leaving you feeling full and satisfied.





1 lb (454g) Fettuccine noodles (brown rice noodles are best)

1 can coconut milk

1/2 cup raw cashews

2 tablespoons nutritional yeast

1 1/2 teaspoons salt

1 clove garlic, minced

3 cups baby spinach*


Cook fettuccine noodles according to the package directions while preparing the sauce.

*In the last minute of cooking add the baby spinach to the pot of cooking pasta. When pasta is tender drain with spinach and then add both back into pot (now off the burner).

For the sauce, combine cashews, nutritional yeast, salt, and garlic in a blender and blend until smooth.

Add Alfredo sauce into the pot with the noodles and spinach and return to low heat, warming everything together as it thickens.

Serves 3-4

Vegan with Ease by Deb Gleason

Like this recipe? Check out Deb Gleason’s e-book Vegan with Ease.

Written as a guide for those looking to move toward a healthy and delicious plant-based lifestyle, Vegan with Ease offers everything you need to know in one easy-to-find place including recipes, baking tips, vegan traveling and eating out strategies as well as nutrition information. It’s beautifully designed with photos, and it’s available instantly when purchased. Vegan With Ease: to learn more click now!


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