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  • ½ lb. fettuccini, cooked and drained
  • 1/3 cup vegan margarine
  • 2 cup MimicCreme, unsweetened
  • 3 cloves garlic, crushed
  • ½ - 1 tsp. salt
  • 3-4 tbs. grated vegan parmesan cheese


  • Cook fettuccini in a pot of rapidly boiling salted water until al dente. While fettuccini is cooking, melt margarine in large pan, add garlic and allow to cook slightly. Add MimicCreme and whisk until margarine begins to incorporate into MimicCreme. Add salt and vegan parmesan cheese. Heat through, then add drained fettuccini. Serve Immediately.


This recipe is from the website. We use it because we are allergic to dairy but we absolutely love alfredo sauce!

Author Credit: Tracy Thompson

Website Credit:

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