Vegan Fettuccine Alfredo with Tofutti Cream Cheese

Fettuccine pasta with a creamy vegan alfredo sauce
Fettuccine pasta with a creamy vegan alfredo sauce.
  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: about 4-6 servings
Ratings (5)

A vegan fettuccine alfredo suace recipe using Tofutti vegan cream cheese and vegan sour cream for a creamy cheese-like vegan alfredo sauce. My own personal love of fettuccine alfredo didn't dissipate when I went vegan, but it did, fortunately, evolve, and I actually much prefer the more wholesome taste of vegan alfredo recipes such as this one, as opposed to the somewhat odorous and heavier dairy alfredos made from heavy cream. 

If you're looking for a non-dairy alfredo sauce recipe for vegan fettuccine alfredo, try this one. It's particularly rich and creamy when compared to other vegan alfredo replicas, since it's made with both store-bought non-dairy sour cream, vegan cream cheese and some silken tofu to carry the base as well.

This vegan fettuccine alfredo recipe is courtesy of Tofutti. You might also want to try this vegan fettuccine alfredo made from cashews. Scroll down for a few more healthy vegetarian and vegan pasta recipes to try, including more non-dairy vegan alfredo sauce ideas.

If you're not sure about trying this recipe, I also like to use cashew cream as the base for a rich and creamy vegan alfredo sauce as in this vegan alfredo sauce recipe here

See also: 

What You'll Need

  • 1 package silken (soft) tofu
  • 1 tbsp vegan margarine, softened
  • 1/4 cup Tofutti Sour Supreme vegan sour cream
  • 2 tbsp Tofutti Better Than Cream Cheese vegan cream cheese
  • 1/4 cup vegan Parmesan cheese substitute
  • 1 tsp garlic powder
  • salt and pepper to taste (sea salt or kosher salt and fresh ground black pepper is best)
  • 1/2 cup soy milk (or other non-dairy milk substitute)

How to Make It

First, in a large blender or food processor, combine the silken tofu, vegan margarine, vegan sour cream, vegan cream cheese, Parmesan cheese substitute and the garlic powder. 

Blend until smooth and creamy, then slowly add soy milk a little bit at a time, blending it all together as you go, until you reach a creamy, alfredo-like consistency.

Transfer the sauce mixture to a medium-sized sauce pan and season lightly with salt and pepper.


Heat the mixture gently over a low or medium heat just until thoroughly heated all the way trough (about 6 to 8 minutes), stirring occasionally and being careful that the mixture never comes to a boil. Taste, and adjust seasonings to taste.

A little extra vegan margarine or vegan Parmesan cheese or salt (sea salt or kosher salt is always best) might be needed at this stage. 

Serve your vegan alfredo sauce over prepared fettuccine pasta, or, use it to make a vegan white pizza or white sauce lasagna. 


Like making simple and healthy vegetarian and vegan pasta dishes? Here's a few more you may want to try:

Nutritional Guidelines (per serving)
Calories 144
Total Fat 10 g
Saturated Fat 3 g
Unsaturated Fat 3 g
Cholesterol 14 mg
Sodium 162 mg
Carbohydrates 5 g
Dietary Fiber 1 g
Protein 10 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)