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creamy vegan mushroom fettuccine alfredo_hot for food

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.