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
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.
- 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
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.
Bring a large pot of salted water to a boil. Cook noodles to al dente. Drain but do not rinse.
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.
In a large pan over medium heat, sauté onion in olive oil for 2 minutes until soft and fragrant.
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.
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.
Stir in the cashew cream, spinach, and slowly stir in 1 cup of low-sodium vegetable stock. Stir for about 4 minutes.
Add noodles to the pan and toss to combine everything well, and coat noodles in sauce for 3 minutes.
Add 2 to 3 tablespoons of vegan parmesan and toss to combine. Serve with more vegan parmesan and ground black pepper as garnish.
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.