Vegan Mushroom Alfredo

When a comfort food craving hits, the rich, umami flavor of this vegan mushroom Alfredo hits the spot! Cashew cream makes a lighter dairy-free version.

We don’t often make pasta dishes, but sometimes that comfort food craving hits and pasta is the only cure. While we typically opt for mac & cheese, there’s something to be said for the rich, umami flavor you get with vegan mushroom alfredo! In lieu of heavy cream, butter and cheese, we made a simple cashew cream that mimics both the texture and taste of the real thing. 

The result? A luxe but healthier version of classic Alfredo that’s 100% dairy-free and delicious!

We used five different types of mushrooms in this dish to enrich the flavor & vary the texture. But if you prefer keep it simple, I’d suggest using shiitakes, portobellos, and/or button mushrooms. Peas and spinach add a touch of fresh green, while walnuts add a nutty crunch. I top my vegan alfredo with a very generous serving of fresh parsley – my favorite herb – to lighten it up a bit!  

And while we’re on the subject of comfort food, why stop at a simple alfredo? Try a Vegan Lentil Shepherd’s Pie or a crowd-pleasing vegan Cheesy Broccoli Soup!

Vegan Mushroom Alfredo

• Author: Lexi
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: Serves 4–6 1x
• Category: Dinner
• Method: Stovetop

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Description

Creamy, dreamy vegan mushroom alfredo: a comfort classic made significantly healthier!

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Ingredients

Cashew Cream Alfredo:

• 1 cup cashews, soaked for 1–2 hours in water
• 1 cup water
• 3 tbsp nutritional yeast
• 2 tbsp hemp seeds
• 2 tsp lemon juice
• 1/2 tsp salt
• 1/4 tsp white 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
• 4 tbsp minced shallots
• 4 oz chanterelle mushrooms
• 4 oz shiitake mushrooms, stems removed and sliced
• 2 large portobello mushrooms, sliced
• 4 oz clamshell mushrooms, broken into smaller clusters
• 4 oz button mushrooms, sliced
• 1/4 cup white wine
• 1/4 tsp red pepper flakes
• 3/4 tsp salt
• 1 cup spinach
• 1/2 cup peas
• 1/2 cup chopped walnuts
• 4 tbsp freshly chopped parsley – reserve 1 tbsp for garnish
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh chives

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Instructions

Alfredo:

1. Presoak cashews for 1-2 hours. Drain and rinse cashews.
2. Add cashews and water to high speed blender and blend until smooth and creamy (about 60 seconds).
3. Strain through cheesecloth or a fine sieve to remove any extra cashew pieces.
4. Add 1 1/2 cups of cream to rinsed blender. Add nutritional yeast, hemp seeds, lemon juice, salt & pepper. Blend until ingredients are well incorporated. Set aside.

Pasta:

1. Cook pasta according to directions.
2. Heat a large saucepan to medium. Add olive oil, garlic and shallots and sauté for about 5 minutes, stirring frequently.
3. Add all washed and sliced mushrooms, white wine, red pepper and salt. Cook until mushrooms are softened, stirring frequently.
4. When mushrooms are tender, add spinach, peas, walnuts, parsley, dill, chives, and cashew cream and stir well. Cook about 5 min more or until peas have just softened. Taste and adjust seasonings if necessary.
5. Add cooked pasta to pan and coat well. (It helps to use tongs!)
6. Serve topped with fresh parsley. Enjoy!

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Notes

Tongs are a helpful tool when it comes to properly coating this pasta.