Vegan Baby Artichoke Fettuccine Alfredo 

Vegan Baby Artichoke Fettuccine Alfredo 


A creamy dairy free pasta that’s rich, indulgent, and packed with protein. In addition this vegan fettuccine also features roasted baby artichoke for a lemony fresh addition to this plant-based recipe. Honestly, there aren’t many meals better than this Vegan Baby Artichoke Fettuccine Alfredo!


A Rich Cashew Alfredo Sauce

We are big pasta lovers.  In fact, we have made a light Lemon Penne with Crispy Chickpeas, an easy Vegan Pasta al Pomodoro, a date-night Vegan Cacio e Pepe with Morel Mushrooms, but now this Vegan Baby Artichoke Fettuccine Alfredo might take the cake.

There is a special place in our hearts for fettuccine alfredo.  It was a go to meal once upon a time at Olive Garden prior to track meets in high school and it is still the meal that Steve would request every night if he had the choice!

Fortunately, with this cashew-based alfredo sauce we can eat this decadent meal more than we probably should. We also would highly recommend that you do the same because it’s rich, flavorful and just plain good! 


Lemon-Garlic Roasted Baby Artichokes

As good as the vegan alfredo sauce is, it’s the roasted baby artichokes take this meal to a whole new level. They bring a lovely delicate sweetness to the pasta along with just a little bit of tanginess. 

But the best part about baby artichokes compared to the larger variety, is that they are SO EASY to prepare! Above all, they don’t have a choke in the middle, so you are able to eat the entire artichoke. Woohoo! Additionally, they roast remarkably quickly due to their size.  

All-in-all, baby artichokes are one of the best vegetables to add to a creamy rich alfredo. They provide an elegant touch with a delicious lemony-garlic flavor. 



  • Baby Artichokes Although large artichokes or even canned artichoke hearts can be used, baby artichokes are quick and easy to roast and bring a bright tanginess to the creamy alfredo. 
  • Vegan Alfredo Sauce  –  A homemade sauce made with cashews, caramelized onions, nutritional yeast, soy milk, lemon, and garlic.  This is one healthy and protein rich sauce!
  • Fettuccine Noodles  – Wide pasta noodles are ideal for a thick alfredo sauce.  The sauce will adhere to the broad noodles for a rich and creamy vegan pasta. 
  • Lemon  –  The lemon juice in both the sauce and drizzled on the roasted artichokes brings a brightness to this rather heavy meal. 
  • Garlic  –   Chopped garlic cloves are roasted together with the baby artichokes for additional robust flavor. 
  • Parsley  –  This optional fresh herb provides a pop of green and a touch of earthiness. 



FAQ & Vegan Baby Artichoke Fettuccine Alfredo Tips:

  • Can this be made gluten-free? 

    • Absolutely.  Simply use gluten-free noodles for your pasta. (We love the fettuccine by Le Venezian because the noodles have a similar texture to traditional pasta.)
  • Is fettuccine alfredo unhealthy? 

    • Typically, yes. However, this vegan alfredo is protein rich thanks to the cashews and nutritional yeast rather than when it is made with heavy cream and cheese.  Therefore, this version is much healthier than a traditional fettuccine alfredo. 
  • Can I use large artichokes rather than baby artichokes?

    • Yup! Traditional artichokes will just take a little longer to roast. The process is the same but just roast them for about 40 minutes instead. Additionally, it will be more of a side with your fettuccine but the flavors will still complement the creamy alfredo.
  • Time Saving Options

    • The vegan alfredo sauce can be made a day or two in advance to limit the preparation time.  
    • Canned artichoke hearts can also replace the roasted baby artichokes for a quick and easy alternative.  Simply add them when you plate the meal. 
  • Additional Uses for Alfredo Sauce

    • If you happen to have extra sauce, you can also use it as a great base for a vegan pizza, a cheesy addition to a baked potato, or even top it over spaghetti squash for a lighter plant-based meal. 


A Gourmet Homemade Vegan Pasta

If we could, we would eat this Vegan Baby Artichoke Fettuccine Alfredo every day.  However, it’s probably okay that we can only find the adorable baby artichokes from time-to-time because this is one heavenly restaurant-worthy meal. Enjoy! 


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Vegan baby artichoke fettuccine Alfredo in a bowl with lemon wedges and silverware next to a blue napkin

Vegan Baby Artichoke Fettuccine Alfredo 

  • Author: Meatless Makeovers
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 4 Servings 1x
  • Category: Pasta
  • Method: Blend, Roast, Boil
  • Cuisine: Italian
  • Diet: Vegan


A rich and creamy vegan fettuccine alfredo with the addition of roasted baby artichoke. A healthier plant-based pasta that’s still indulgent!



Alfredo Sauce:

  • 1 Cup Raw Cashews (Soaked overnight or boiled for 10 minutes)
  • 1 Large Onion (Sliced Thin)
  • 1/4 Cup Nutritional Yeast
  • 2 Cloves Garlic (Peeled)
  • 1 Tbsp Lemon Juice
  • 2 Cups Dairy-Free Milk

Roasted Baby Artichokes:

  • 12 Baby Artichokes (Washed and Peeled)
  • 3 Cloves Garlic (Peeled and Chopped)
  • 1 lemon (Juiced)
  • 1 Tbsp Olive Oil (for Roasting)

Additional Ingredients:

  • 2 Cups Dry Fettuccine or similar pasta (Gluten-Free, if needed)
  • 2 Tbsp Fresh Parsley (Chopped for Optional Garnish)


  1. Prepare produce as directed above. Preheat oven to 400°F.
  2. Place the sliced onion in a skillet with a small amount of oil, over medium heat. Season with salt and pepper, if desired. Sauté the onion stirring periodically until the onion has caramelized. Approx. 20 minutes.
  3. While the onion is cooking, fill a sauce pan halfway with water and place it over medium/high heat. Once the water is boiling add the nuts and allow to boil for 10 minutes.
  4. Peel the small/course leaves from the artichokes and cut them in half lengthwise. Place cut side down in baking dish coated with oil, juice of one lemon, and chopped garlic. Cook for 10 minutes uncovered.
  5. Place the finished caramelized onion, cashews, and the rest of the sauce ingredients into a blender and blend on high until smooth. Set aside.
  6. Once the 10 minutes are up for the artichokes, Carefully, cover the dish with aluminum foil and cook for an additional 15-20 minutes. Check the cut side of the artichokes periodically. They should be slightly browned around the edges when done.
  7. While the artichokes are finished roasting, cook the pasta as per the directions on the package.
  8. Strain the pasta and serve onto plates. Add the roasted artichokes and plenty of sauce. If the sauce has thickened, it can be blended again briefly to loosen it. Garnish with chopped fresh parsley and black pepper, if desired. Enjoy!
  9. Leftover pasta can be refrigerated for up to 3 days in an airtight container.  Additionally, extra Alfredo Sauce can be stored in a separate container and refrigerated for up to a week.


  • The equipment listed above contains affiliate links to products that we personally use, love, and recommend!

Keywords: Fettuccine Alfredo, Baby Artichokes, Pasta, Vegan

Baby Artichokes, dried fettuccine noodles, bowl of cashews, 2 lemons, an onion, garlic, nutritional yeast, and a bowl of soy milk on marble Peeled baby artichokes on a wooden cutting board with the course outer leaves in the background

Halved baby artichokes in a glass baking dish with chopped garlic, lemon and oil Onions caramelizing in a skillet

Vegan Alfredo sauce ingredients in a blender Blended vegan cashew Alfredo sauce in a blender

Vegan baby artichoke fettuccine Alfredo in a bowl with lemon wedges and silverware next to a blue napkin Close-up of a fork twirling vegan baby artichoke fettuccine Alfredo in a white bowl


Finally, if you have made this fettuccine alfredo recipe, we would love to hear what you think! Please comment down below  and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!

Additionally, you can also take a photo and tag us on instagram.  We would love to get your feedback! Happy cooking! 🙂

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