When a comfort food craving hits, this vegan mushroom alfredo hits the spot! We use a homemade cashew cream to create a lighter, dairy-free version that doesn’t lack in creaminess. Say hello to your new favorite mushroom pasta recipe!
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🍝 Why We Love This Recipe
- Creamy and rich, but 100% vegan: We use soaked cashews to replicate the richness of cream and butter while keeping this dish completely vegan. The sauce ends up being silky smooth, and nutritional yeast adds a cheesy flavor. It's also easy to make and comes together in a blender!
- Comfort food: This vegan mushroom alfredo is great on a cold day in the fall or winter as a hearty and filling dinner for the whole family.
- Easy to make gluten free: simply use a gluten free pasta of your choice.
- Sauce can be made ahead of time: since this isn't a traditional dairy-based alfredo sauce, it can actually be prepped several days ahead of time. Store in an airtight container until ready to add to the pasta.
🍄 Ingredients
Here's everything you'll need to make this vegan mushroom alfredo:
📋 Ingredient Notes
- Mushrooms: We used a combination of button and shiitake mushrooms, but you can use whatever you prefer. Maitakes would be great, and chanterelles are a great option too.
- Cashews: Be sure to use unroasted, unsalted raw cashews, otherwise they won't soak properly or will throw off the flavor of your sauce.
- White wine: Use a relatively cheap bottle of a dry wine, like a pinot grigio or sauvignon blanc. Don't use something you'd never drink on its own, but no need to splurge on something special in this vegan mushroom alfredo.
- Pasta: Use a long, flat noodle like fettuccine or tagliatelle for best results. Spaghetti will also work if you have some on hand!
- Shallot: feel free to sub with an equal quantity of yellow onion.
- Nutritional yeast: nutritional yeast is a natural deactivated yeast that has a distinctly cheesy flavor, which adds a ton of flavor to this vegan alfredo.
🔪 Step-by-step Instructions
(1) Soak 1 cup raw cashews in room temperature water for 2 hours. If you're short on time, you can soak in super hot water for 30 minutes. Drain and rinse.
(2) Add the cashews to a blender with remaining cashew cream ingredients (3 tablespoon nutritional yeast, 2 teaspoon lemon juice, ½ teaspoon salt, ¼ teaspoon pepper and water). Blend until smooth and creamy. If not using right away, store in an airtight container in refrigerator for up to a week.
(3) Bring a large pot of salted water to a boil.
(4) Meanwhile, preheat a large sauté pan to medium. Add 3 tablespoon olive oil, ¼ minced shallots or onion and 3 cloves minced garlic and cook for a few minutes, until softened. Transfer to a small bowl and set aside - you’ll add them back in later.
(5) Slice up 16 oz total of mushrooms and increase pan heat to medium-high. Add mushrooms to pan and cook until most of the liquid is reduced - about 15 minutes. Stir often throughout.
(6) Boil pasta until al dente. Reserve about a cup of pasta water in case you need to loosen up the alfredo sauce.
(7) When the liquid is mostly reduced from mushroom pan, deglaze with ½ cup of white wine. Add back in cooked shallots and garlic, salt, pepper and fresh parsley. Cook for a few more minutes, taste and adjust seasoning as needed.
(8) When pasta is finished cooking, add to the pan with mushrooms and coat with alfredo sauce. If you need to loosen up the sauce, stir in a bit of the hot reserved pasta water. Top with more fresh parsley and enjoy!
🎥 Recipe Video
💭 Expert Tips and FAQs
- If you're short on time, you can soak the cashews for 30 minutes in hot water instead of 2 hours in room temperature water.
- Be sure to reserve some pasta water after you've cooked the pasta. You can use this water to loosen up the alfredo sauce if it looks too thick.
- Using tongs makes it much easier to toss the pasta, mushrooms, and sauce together.
- Feel free to use whatever variety of mushrooms you prefer. Button, shiitake, and chanterelles are all great in this vegan mushroom alfredo.
- Like the mushrooms, feel free to use the pasta of your choice. We'd recommend a flat, long noodled pasta like fettuccine or tagliatelle. If you're gluten free, use a GF pasta of choice.
- Make sure to use high heat when cooking the mushrooms, this will help to remove any excess moisture from them. If the heat is too low, they'll take ages to cook down.
- Fresh parsley on top really helps to cut into the creaminess of the sauce, and adds a fresh, herbaceous flavor. Don't skimp on it! Same goes for lemon juice – if it's too rich for your taste, add an extra squeeze of lemon for acidity.
You can add some additional fresh parsley or some more lemon juice if you need an extra kick of flavor.
Fettuccine is the best option for alfredo, but any long flat noodle will do the job.
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Print📖 Recipe
Vegan Mushroom Alfredo
- Total Time: 50 minutes
- Yield: Serves 4-6 1x
- Diet: Vegan
Description
When a comfort food craving hits, this vegan mushroom alfredo hits the spot! We use a homemade cashew cream to create a lighter, dairy-free version that doesn’t lack in creaminess. Say hello to your new favorite mushroom pasta recipe!
Ingredients
Cashew Cream Alfredo:
- 1 cup raw cashews, soaked in room temp water for at least 2 hours
- 1 cup water
- 3 tbsp nutritional yeast
- 2 tsp lemon juice
- ½ tsp salt
- ¼ tsp pepper
Pasta:
- 8 oz cooked gluten free or regular fettuccine pasta (or other pasta or choice)
- 3 tbsp olive oil
- 3 cloves finely minced garlic
- ¼ cup minced shallots (or yellow onion)
- 8 oz button mushrooms
- 8 oz shiitake mushrooms
- ½ cup dry white wine
- 1 tsp salt
- 4 tbsp freshly chopped parsley - reserve 1 tablespoon for garnish
Instructions
- Soak cashews in room temperature water for at least 2 hours. Drain and rinse.
- Add cashews to blender with remaining cashew cream ingredients. Blend until smooth and creamy. If not using right away, store in an airtight container in refrigerator for up to a week.
- Bring a large pot of salted water to a boil.
- Meanwhile, preheat a large sauté pan to medium. Add olive oil, shallots and garlic and cook for a few minutes, until softened. Transfer to a small bowl and set aside - you’ll add them back in later.
- Slice mushrooms and increase pan heat to medium-high. Add mushrooms to pan and cook until most of the liquid is reduced - about 15 minutes. Stir often.
- Boil pasta until al dente. Reserve about a cup of pasta water in case you need to loosen up the alfredo sauce.
- When the liquid is mostly reduced from mushroom pan, deglaze with white wine. Add back in shallots and garlic, salt, pepper and fresh parsley. Cook for a few more minutes, taste and adjust seasoning as needed.
- When pasta is finished cooking, add to the pan with mushrooms and coat with alfredo sauce. If you need to loosen up the sauce, stir in a bit of the hot reserved pasta water. Top with more fresh parsley and enjoy!
Notes
If you're short on time, you can soak the cashews for 30 minutes in hot water instead of 2 hours in room temperature water.
Be sure to reserve some pasta water after you've cooked the pasta. You can use this water to loosen up the sauce if it looks too thick.
Using tongs makes it much easier to toss the pasta, mushrooms, and sauce together.
Feel free to use whatever variety of mushrooms you prefer. Button, shiitake, and chanterelles are all great in this recipe.
Like the mushrooms, feel free to use the pasta of your choice. We'd recommend a flat, long noodled pasta like fettuccine or tagliatelle.
Make sure to use high heat when cooking the mushrooms, this will help to remove any excess moisture from them.
Fresh parsley on top really helps to cut into the creaminess of the sauce, and adds a fresh, herbaceous flavor. Don't skimp on it!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 552
- Sugar: 6.2 g
- Sodium: 900.4 mg
- Fat: 27.7 g
- Carbohydrates: 61.9 g
- Fiber: 5.5 g
- Protein: 17.3 g
Marta says
Yummy
Kathy says
Loved this recipe! I was trying to copy a recipe from a local vegan restaurant. I used udon noodles which was good. I was wondering where the vegan butter comes in since it was shown as an ingredient in the article, but I couldn’t find it on the recipe. Did I miss it?
Tammy says
This recipe is simply amazing! A hit with the entire family. We will definitely be making this again. Thank you!
Lexi says
Thank you so much, Tammy! So glad you and your family enjoyed!
Leslie says
This is such a delicious meal!! I topped the pasta with roasted broccoli and carrots- and it was simply divine. Thank you for sharing.
Juice says
Wow... thank you for sharing this recipe.. was so easy to make.. recently started cooking vegan dishes at home- I’ve made the conscious choice to switch to a vegan diet for the youthful energy it gives me.... this was dish was excellent! Boyfriend even had a second serving- and he’s not even vegan🤫
Lexi says
So glad to hear that, thanks so much for your comment!
Amelia says
Incredible recipe! Thank you! Will make again soon!
Lexi says
Thanks so much, Amelia! Glad you enjoyed! 🙂
Erin says
Was so delicious! I added some chilli flakes to the Alfredo for some heat and was amazing! Thanks so much 🙂
Lexi says
Great idea on adding the chili flakes! So glad you enjoyed - thank you so much for your review!