If you’re surprised that anyone might not like cheese, you’re not alone—most of my posts are unabashedly cheesy. But I also cook for everyone who reads this site, including people who avoid cheese by choice or necessity. This dairy-free, gluten-free fettuccini Alfredo is my answer: a creamy, satisfying pasta that mimics the richness of a classic Alfredo without using dairy or gluten.
People who can’t eat dairy aren’t picky—they have to avoid it. For them, and for anyone else looking for a lighter or plant-based pasta sauce, this recipe offers a wonderful alternative. The base is blanched slivered almonds that have been soaked and then pureed with vegetable stock to create a silky sauce. The texture is rich and creamy without any cheese, and the flavor comes alive with shallot, garlic, lemon zest, and fresh parsley.
I like to experiment in the kitchen and sometimes play small tricks on my taste-testers to see if they notice changes. Often I’ll swap ingredients for healthier versions and wait to see if anyone complains—usually they don’t, because if you get the balance of creaminess, salt, and acid right, people are happy. With this almond-based Alfredo, you get that same comforting mouthfeel and flavor harmony, but without dairy or gluten.
Full disclosure: kitchen pranks go both ways. My partner once snuck a real lime into a bowl of decorative fake limes and I didn’t notice until it had sat there for weeks. It was a small victory for him, and it made me laugh—but I still get the last word with a good plate of pasta.
This dish works well for vegans and anyone avoiding gluten, as long as they can eat nuts. If you’re serving someone with a nut allergy, this is not the recipe for them. For everyone else, this fettuccini offers a hearty, warming meal with the bright lift of lemon zest and the freshness of parsley. Brown rice fettuccini keeps the dish gluten-free, while reserved pasta water helps create the perfect sauce consistency.
Dairy Free & Gluten Free Fettuccini Alfredo
Entree
Italian
Ingredients
-
8
Ounces
Raw Blanched Slivered Almonds -
1 ½
Cups
Low-Sodium Vegetable Stock -
1
Tablespoon
Olive Oil -
1
Shallot
finely diced -
3
Cloves
Garlic
grated -
1
Pound
Brown Rice Fettuccini -
½ – ¾
Cup
Pasta Water -
1 ½
Tablespoons
Lemon Zest -
2
Tablespoons
Fresh Chopped Parsley - Salt and Pepper to Taste
Instructions
-
Add the almonds and vegetable stock to a small bowl or measuring cup and soak either the night before you make the pasta or at least an hour before you make the pasta.
-
When the almonds have absorbed most of the liquid, bring a large pot of salted water to a boil. Drop the pasta in, cook according to the instructions on the packaging.
-
Add the soaked almonds and stock to a blender, puree until smooth.
-
In a large skillet, heat olive oil over medium heat for a minute. Add shallot and cook for three minutes until translucent. Add garlic, cook for less than a minute. Add the pureed almond sauce to the pan, mix. Cook the sauce, while stirring, for three minutes.
-
When the pasta is done, add it directly to the skillet with the sauce using a pair of tongs. Gently mix the pasta and sauce together. Add in some pasta water if the sauce seems too thick. Start at ½ a cup and then add more as needed.
-
Right before serving, add lemon zest, parsley, salt, and pepper. Serve while hot. Store pasta in an air-tight container in the refrigerator for up to five days. Reheat pasta in a skillet with a little bit of vegetable stock with the lid on until hot.