Step 1: Fill a large pot with water and bring to a boil. Cook the fettuccine according to package instructions until al dente. While the pasta cooks, start the sauce immediately — the timing works out perfectly.
Step 2: In a medium saucepan over medium-low heat, melt the vegan butter with the olive oil. Add the freshly grated garlic and cook for one minute, stirring constantly.
Step 3: Whisk in the all-purpose flour one tablespoon at a time, fully dissolving each addition before adding the next. The mixture will look thick and paste-like — this is your roux, and it's exactly right.
Step 4: Add the dairy-free milk one cup at a time, whisking constantly after each addition to prevent lumps. This is the most important technique step — patience and constant whisking produces a smooth sauce.
Step 5: Reduce the heat to low. Continue stirring until the sauce bubbles and thickens to the point where it coats the back of a spoon. This takes about 5–8 minutes.
Step 6: Stir in the grated vegan Parmesan, salt, and black pepper. The sauce will look generous — almost too much. That's correct. It thickens further when it meets the pasta.
Step 7: Drain the pasta and return it to the large pot. Pour the Alfredo sauce over the pasta and toss to combine. The sauce thickens more as the hot pasta absorbs it.
Step 8: Serve immediately, garnished with extra vegan Parmesan, fresh basil, and additional pepper to taste.
