This vegan Mushroom Alfredo Pasta is creamy and comforting, made with tender mushrooms and a rich, dairy-free Alfredo sauce. It’s a simple, plant-based dish perfect for cozy meals.
I like to add a little parsley on top—makes it look fancy even if I’m just relaxing at home. It’s my go-to for easy dinner parties or solo nights.
If you want extra flavor, toss in some garlic or a splash of lemon juice. It keeps the dish lively and bright with minimal effort!
Ingredients & Substitutions
Cremini mushrooms: These add meaty flavor and texture. I like slicing them thin so they cook faster. If you prefer, substitute with button mushrooms or shiitake for a different taste.
Garlic: Fresh garlic provides a rich aroma and depth. I crush or finely chop it to release more flavor. If fresh isn’t available, use 1 teaspoon of garlic powder instead.
Cashews: Soaked cashews create a creamy sauce without dairy. I soak mine for 20 minutes to blend easily. For a quick version, use a store-bought nut-based cream or silken tofu.
Vegetable broth: Adds flavor to the sauce and helps blend the ingredients. I prefer low-sodium for a controlled salt taste. Water can be a substitute if needed but will be less flavorful.
Nutritional yeast: Gives cheesy flavor without cheese. I sprinkle in more for richness. If you don’t have it, a pinch of an extra pinch of salt and a dash of vegan cheese can work.
How do I blend the sauce smooth without a high-powered blender?
Use a small, regular blender or an immersion blender. To help blend evenly, add the soaked cashews and liquid first. Start blending at low speed, and stop to scrape down sides often. If it’s too thick, add more broth or water gradually.
- Break up the cashews into smaller pieces before blending to help ease the process.
- Keep the ingredients warm so they blend smoothly; cold liquid can make it chunky.
- If needed, pass the sauce through a fine sieve to achieve extra creaminess.
How to Make Vegan Mushroom Alfredo Pasta?
Ingredients You’ll Need:
For the Pasta:
- 12 oz hold pasta (fettuccine or your choice)
For the Mushroom Alfredo Sauce:
- 1 tablespoon olive oil
- 8 oz sliced mushrooms
- 3 cloves garlic, minced
- 1 cup unsweetened plant-based milk (e.g., almond or soy)
- 1/4 cup nutritional yeast
- 2 tablespoons all-purpose flour or cornstarch
- Salt and pepper to taste
How Much Time Will You Need?
Preparation: 10 minutes, Cooking: 15 minutes, Total: 25 minutes
Step-by-Step Instructions:
1. Cook the pasta
Boil water with a pinch of salt. Add the pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
2. Sauté the mushrooms
Heat olive oil in a skillet over medium heat. Add mushrooms and cook for about 5-6 minutes until soft. Add minced garlic and cook for 1 minute more.
3. Make the sauce
In a bowl, whisk together plant-based milk, nutritional yeast, flour, salt, and pepper. Pour into the skillet with mushrooms and stir well.
4. Simmer the sauce
Cook the mixture for 3-4 minutes until it thickens. Stir constantly to prevent lumps. Adjust seasonings as needed.
5. Combine and serve
Add the cooked pasta to the sauce. Toss everything together until well coated. Serve hot and enjoy!
