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creamy vegan mushroom fettuccine alfredo

creamy vegan mushroom fettuccine alfredo_hot for food

Sometimes you just need a big bowl of pasta for dinner, and fettuccine is one of my all-time faves. So I figured, what would be more damn delicious than some creamy vegan mushroom fettuccine alfredo? It has cashews, white wine, and the added punch of flavorful mushrooms! If you can’t eat cashews, then you can substitute the cashews for the same measurement of soft tofu and reduce the the amount of fresh water in the cream sauce to a 1/2 cup.

There’s just so much more to the pasta game than boxed mac and cheese or plain pasta with tomato sauce. Top this with a pretty little piece of basil and get ready to cozy up to a big bowl of creamy vegan mushroom fettuccine alfredo. Well, what are you waiting for?! Keep scrolling for the recipe! 

creamy vegan mushroom fettuccine alfredo_hot for food

creamy vegan mushroom fettuccine alfredo_hot for food
4.7 from 10 votes
Print Recipe

creamy vegan mushroom fettuccine alfredo

Dive into a comforting guilt-free dinner with this creamy vegan mushroom fettuccine alfredo! White wine, mushrooms, and cashew cream combine for a pasta dish that'll have your tastebuds singing.

Course Main Course
Cuisine Italian
Keyword cream sauce, mushrooms, vegan alfredo sauce, vegan pasta
Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes
Servings 4
Author Lauren Toyota

Ingredients

fettuccine alfredo

  • 400 g fettuccine
  • 1 1/2 C raw cashews, soaked for 20 minutes in hot water
  • 1 C fresh water (1/2 a cup if using tofu instead of cashews)
  • 1 tsp apple cider vinegar
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 C finely chopped white onion
  • 2 large portobello mushroom caps, thinly sliced
  • 4 C thinly sliced cremini mushrooms
  • 4 garlic cloves, minced
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 C dry white wine (vegan friendly)
  • 2 tbsp finely chopped fresh basil
  • 1 tsp dried parsley
  • 4 C fresh baby spinach
  • 1 C low-sodium vegetable stock

vegan parmesan (optional - can also buy a vegan parmesan product!)

  • 2/3 C raw cashews
  • 1/4 C nutritional yeast
  • 1 tsp sea salt

Instructions

  1. To make the vegan parmesan, combine ingredients together in a food processor until a fine crumb or meal is formed. Store in a jar or container in the fridge. This will last up to 3 weeks.

  2. Bring a large pot of salted water to a boil. Cook noodles to al dente. Drain but do not rinse.
  3. Meanwhile, rinse and drain cashews from the soaking water and add to a high-powered blender along with water, apple cider vinegar, and lemon juice. Blend until very smooth.
  4. In a large pan over medium heat, sauté onion in olive oil for 2 minutes until soft and fragrant.

  5. Add mushrooms and cook for 4 minutes. When mushrooms are half cooked and start to release some moisture, stir in minced garlic, sea salt, and ground black pepper and cook for another 3 to 4 minutes.

  6. Once mushrooms have shrunk and released all their water, add in white wine (or replace with an equal amount of low-sodium vegetable stock, plus 1 to 2 teaspoons of lemon juice) and simmer for 7 minutes. Reduce heat to medium-low, stir in fresh basil and dried parsley, and cook for another minute.

  7. Stir in the cashew cream, spinach, and slowly stir in 1 cup of low-sodium vegetable stock. Stir for about 4 minutes.

  8. Add noodles to the pan and toss to combine everything well, and coat noodles in sauce for 3 minutes.

  9. Add 2 to 3 tablespoons of vegan parmesan and toss to combine. Serve with more vegan parmesan and ground black pepper as garnish.

Recipe Notes

If you are reheating leftovers, heat in a pan adding small amounts of vegetable stock a bit at a time while tossing the noodles to thin out the sauce again.

62 comments

  • Fern 4 years ago

    Just made this tonight, it was divine:))

    • Lauren Toyota 4 years ago

      awesome! Glad you liked it 🙂

  • Marij van der Tol 4 years ago

    This recipe convinced my family that anything can be vegan and super delicious!

    • Lauren Toyota 4 years ago

      YASSS! So great

  • Amelie Poulain 4 years ago

    OMG this is sooo goood! Comfort food heaven! A quick to fix meal that can convince any omnivore that there is life after bacon. Thank you so much! I used a cup of frozen chopped spinach (instead of fresh) and 1/4 cup cilantro instead of dry parsley (because I am a cilantroholic). Divine

  • Ivy Purple 3 years ago

    As the person said below this is a delicious snugly bowl of comfort food 🙂 It was delicious and a great dish to serve to my non-vegan family as there was no compromise when it came to creaminess. Don’t forget to salt and pepper this bitch (or add a sharp vegan cheese) to perfect it!

  • Lauren Deegan 3 years ago

    I made this for a get together last week and almost everyone was asking me for the recipe by the end of it.

  • Beatrice P 3 years ago

    This was so good and I don’t even like mushrooms that much. I really didn’t think i’d like it but really delicious! Thank you!

    • Lauren Toyota 3 years ago

      so glad you do!

  • Emily 3 years ago

    This sauce… So quick, easy, and creamy AF. So glad to have found your blog and YT channel, can’t wait to try more recipes!

  • Jennifer Michaels 3 years ago

    Made these last night and I’m obsessed! Didn’t have the white wine so I just added a little more stock.

  • Jessica Taylor 3 years ago

    Just made this tonight and it’s so flipping good! Definitely going to be making this more often 🙂

  • Lyndsey 3 years ago

    I made this tonight for dinner, had to make a couple changes due to what I had on hand. I also added peas and sautéed vegan chik-n chunks.

    This was SO DAMN DELICIOUS!!!! My family love it! Definitely will be making this over and over. I shared it on my Instagram and Fb pages (with a link to your page of course!).

  • Sara 3 years ago

    Just made this. So yum!! Tweeked it a little by adding a little bit of mustard.

  • Dillon 3 years ago

    Just started my vegan journey thanks to you Lauren! Made this tonight for my family and they didn’t even know that cream wasn’t in it! Thank you so much for this amazing recipe Lauren. It tasted amazing!

    • Lauren Toyota 3 years ago

      that’s so great Dillon!!! Congrats to you!! THANKS!

  • Alanis Robles 3 years ago

    This is the bomb you guys, thank you!

    • Lauren Toyota 3 years ago

      thanks Alanis!! <3

  • Candace 3 years ago

    I just made this last night and I can’t believe this is a vegan dish. My husband’s eye balls almost popped out when he tasted. This dish is definitely on our meal rotation. Thank you so much!!!

  • Laura 3 years ago

    Do you think I could substitute soaked almonds for the cashews? My daughter has a nut allergy so we can’t have them in the house…

  • Sue 3 years ago

    Laura – almonds would NOT work so well, in my opinion – they’re not creamy enough. Consider a coconut cream recipe, or using a creamier nut such as macadamia?

  • Sue 3 years ago

    Btw – made this last night, and my kids (11 & 16) scarfed it down. Didn’t use as many mushrooms (16 year old is suspicious of them), and added in Patty-Pan squash I had on hand. Absolutely delicious!!!

  • Kelli 3 years ago

    Do you think I could use cashew milk instead of blending? I don’t own a blender…

  • Guinevere 3 years ago

    This looks insanely delicious. I don’t have wine though – is there a substitute or can I just leave it out?

    • Elle J 3 years ago

      Hi Guinevere, I made this tonight with the wine after leaving it out the last time and just spotted your comment. I do think it adds to the flavour in a way which definitely improves the taste but I added extra garlic the last time and it wasn’t by any means bland.

  • Danielle 3 years ago

    I made this for dinner tonight, I was floored by how good this tasted– it even amazed my non-vegan family and friends. There was not a spot left on anyone’s plate! Thank you so much for this recipe! I am grateful for the effort you put into everything you create!

  • Karen 3 years ago

    I just made this for lunch and all I have to say is: Delicious!!
    Thank you for a great recipe Lauren!

  • Elle J 3 years ago

    I’ve taken to turning this into a casserole by added some breadcrumbs, spices and chips all crumbled up on top and baking it. It’s so damn good.

  • Marla 3 years ago

    Made this tonight and it was amazing!!! I used shiitake instead of crimini since that was what was available, and I accidently doubled the vegetable stock – but I just simmered it longer and it came out fine. Thank you for this recipe 🙂

  • Justus Gebhardt 3 years ago

    wow, amazing stuff going on here :O I have the feeling that Lauren’s meals are getting even more perfect <3 definitely trying this tonight but I will replace the chashews for sunflower seeds – nut and almond allergies suck so hard -.- I will post my results with this, hope this works 😀

    btw I’m always looking foward to your amazing videos, they make Wednesday even brighter <3

    • Justus Gebhardt 3 years ago

      Well guys, tried this recipe with sunflower seeds instead of cashews. I think these are a perfect replacement for nuts in this dish. The sauce turned out very smooth and creamy, and it was so f**king delicious that my mind was blown immediately 😀 Definitely try this yourself!!!!!!

  • Emily 3 years ago

    This was the most incredible recipe! I loved every last bit, thank you!! My favourite food now.

  • Jodie 3 years ago

    Will it be fine to freez this?

  • danakscully64 3 years ago

    I came across your blog through of a video I found on Facebook. My husband and I are vegetarians, but try to avoid animal products as much as possible. I tried this last night and it was delicious! I cut the recipe in half since it was a new recipe and it’s only my husband and I (some sauces don’t reheat well), that was my only mistake. First off, it was AMAZING. Second, the cashew cream wasn’t enough sauce for the Vitamix and it didn’t get completely creamy, so next time I’ll definitely make a full recipe to avoid this issue. I also didn’t have any white wine, so I added a little extra broth. Next time, I’ll remember to buy the wine. 5/5 star recipe, for sure! I love The PPK’s Chipotle Mac and Cheese (cashew cream based), so I’m always looking for similar recipes and different uses for the creamy cashews. Thank you for sharing! This is going into my "Go To" meals folder.

  • annemarie 3 years ago

    I used soaked cashews for the first time to make this and it’s awesome… it really tastes like cheese…I love it!!!!

  • TRH 3 years ago

    Last night I made my first cashew cream sauce pasta (from another site). I was so disappointed. That recipe used some additional ingredients (not included in this one) that I suspect created the unsatisfactory result. I am a good cook and I am very good at being able to eye recipes and select tasty ones – with traditional dairy and meat ingredients. I have just recently began my vegan journey attempt and I obviously don’t have the "eye" for selecting recipes yet. Determined not to be put off by one bad result, I found this page and I am very encouraged by the reviews from people who have actually cooked this dish. (The other site had a lot of "sounds good," "can’t wait to try," type of comments.

    This is one thing I find lacking in the vegan world – there are many "traditional" recipe sites with ratings but haven’t found much for vegan dishes. Encouraged to find your site. Hope to post back in near future for results after tasting the dish.

  • Taylor 3 years ago

    i was sceptical while making this recipe that i would be able to taste the cashew, but it turned our truly amazing! great recipe.

    • Lauren Toyota 3 years ago

      well so glad! We’ve never tasted the cashews… in fact I’m not even sure what raw cashews taste like haha

  • Erica 3 years ago

    One of the most brilliant recipes I’ve tried, maybe ever! First time out – skipped onions and spinach, only had portobellos, but got fancy with a tiny drizzle of truffle oil at the end. Seriously magnificent. Thank you.

  • Sylwia Latka 3 years ago

    THE BEST PASTA RECIPE I HAVE EVER MADE. The entire time I was eating it I was at awe at how amazing this dish was. 12/ 10 recommend. Thank you!!

    • Lauren Toyota 3 years ago

      AWESOME!! Thank you so much 😀

  • Christina 3 years ago

    Been watching your videos for a while now, and I’m totally girl-crushing on you (in a good way!!)! Your recipes are simple to make and taste amazing! Making this tomorrow for a lunch date with friends (vegans and omnivores). Thanks for all the hard work you put into your recipes.

  • Alex 3 years ago

    Very yummy recipe, nicely balanced taste…. it was a bit too rich for my taste though, maybe I’ll thin it out next time with stock or pasta water/use less cashews and/or cook more pasta 😉 besides that, my partner and I quite enjoyed it 🙂

  • Heather 3 years ago

    That was really yummy! My first time making cashew cream, but it won’t be the last. I put the sauce over some spaghetti squash, which worked great. Thanks for this great recipe.

  • Tay 3 years ago

    Thank you for this recipe! I’ve tried a few different vegan alfredo recipes, but this is by far the best!

    • Lauren Toyota 3 years ago

      OH YAY! that’s awesome. THANKS!

  • Ella Clarke 3 years ago

    the sauce was way too waterery i used all the right proportions and it didn’t work? my blender is really high powered so maybe that was the problem.

    • Alexis P. 3 years ago

      Maybe you didn’t add the vegetable stock a little at a time? Made this yesterday, very creamy & thick.

    • Sarah 3 years ago

      If it won’t thinken, try putting some arrowroot powder in it 🙂 a little goes a long way.

    • Ginger 3 years ago

      I had the same problem as Ella! When I watched the video my cashew sauce was no where near as thick as yours. I used a ninja food processor so I’m not sure why.. maybe a difference in the cashews? Anyway, I didn’t have arrowroot so I added spelt flour & vegan butter to thicken and the sauce turned out DIVINE. The perfect valentines dinner with red wine 💖 thank you!

  • Alex 3 years ago

    I made this recipe twice! Always a success and my boyfriend which is not vegan LOVES it. It is definitely a new classic for me! Thank you so much 😀 We are not so good in vegan recipes in France 🙂

  • Sarah 3 years ago

    I just made this a couple minutes ago and IT’S DELICIOUS! I love mushrooms now. Thank you for the recipe 😀

  • Libelula88 3 years ago

    Hi! After watching several of your YT videos and seeing how delicious vegan dishes looked I decided to given them a shot. I’m very excited to say that all the recipes I’ve tried have been awesome and tasty. This Alfredo sauce was my latest recipe and it was divine!

    Thank you for your awesome website!

    I hope to see your version of a Cuban Sandwiche 😉

  • Aliza Rhodes 3 years ago

    WOW. Just made this and it is phenomenal – Creamy, flavorful and totally delicious! I will definitely be adding this to the weekly rotation.
    If you’re having doubts….make this. now.

  • Isabelle Johansen 2 years ago

    Thank you for making this blog and posting videos on youtube! I have been trying to transition from vegetarian to vegan for a while and you guys just made it so much easier. I have spent the past week trying your recipes and loving every single one! Keep up the good work! Lots of love from Iceland

  • Sigga Atla 2 years ago

    THIS ONE IS TO DIE FOR sorry for the caps but it was so good! The cashew cream was delish!

  • Aimee 2 years ago

    absolutely perfect! pasta is one of my favourite meals so i’ve had a fair few in my life, both vegan and non vegan from before i became vegan, and this was easily the best pasta i’ve ever had. so rich and creamy will definitely be making this again!

  • Tatiana Giraldo 2 years ago

    Omg!! I made this for dinner tonight and my omnivore family loved it!! It was very rich and creamy. I added a bit of nutritional yeast to the sauce but that was my only variation. I followed every step and measurement and this dish was just so so satisfying.
    Thank you Lauren & John for posting recipes like this and helping vegans enjoy more comfort foods.

  • Jessica J 2 years ago

    I am a beginner at this vegan life and am having so much fun experimenting with different food. I stumbled upon your YouTube channel and I am so glad that I did. The food you share makes me confident in my transition from omnivore to a rookie vegan. I made this delicious "sauce" today and it is magnificent! Thank you so much! Keep sharing!

  • Allyson 2 years ago

    this is literally amazing

  • Allyson 2 years ago

    I also made my own homemade pasta to go with it!

  • Tamika Jones 2 years ago

    I’m not vegan, but I enjoy vegan meals. I am trying to make more vegan meals through out the week. I no longer eat, beef or pork. But chicken I haven’t given up yet. I refuse to give up seafood. I get bored often with food, so I have to make different recipes. I rather make healthy recipes vs unhealthily. I have given up dairy (hurts my stomach). Until I came across your recipe on Kitty Cotten channel, I had given up on having Alfredo. I have to admit, your recipe was delicious. Thank You from a non vegan but working on healthy eating.

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