Creamy Vegan Mushroom Fettuccine Alfredo

Creamy Vegan Mushroom Fettuccine Alfredo Recipe

By Hot For Food

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 27 minutes


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


1To 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.

2Bring a large pot of salted water to a boil. Cook noodles to al dente. Drain but do not rinse.

3Meanwhile, 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.

4In a large pan over medium heat, sauté onion in olive oil for 2 minutes until soft and fragrant.

5Add 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.

6Once 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.

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

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

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

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