Vegan Fettuccine Alfredo


1 pound Fettuccine Pasta, gluten-free

3 tablespoons Olive Oil

3 tablespoons All Purpose Flour

2 cups Rice Milk

2 1/2 teaspoons Kosher Salt

1 1/2 teaspoons Garlic Powder

1 teaspoon Onion Powder

Pinch Nutmeg

1/2 teaspoon Ground Black Pepper

Fresh Parsley, for garnish, optional


Bring a pot of salted water to a boil. Add pasta and cook until al dente, according to the package instructions.

While the pasta is cooking, heat the olive oil in a cast iron skillet. When the oil is hot, add the flour. Whisk to combine. Let the mixture cook for 2 minutes while whisking. Add the rice milk, salt, garlic powder, onion powder, nutmeg, and pepper. Whisking occasionally, bring the sauce to a simmer. Taste and adjust seasoning accordingly. Add the drained pasta to the sauce. Toss to coat. Garnish with fresh parsley.

Photographed by Alli Shepherd.