Creamy Mushroom Vegan Fettuccine Alfredo
Craving a creamy, rich pasta without the dairy? This Creamy Mushroom Vegan Fettuccine Alfredo is packed with savory mushrooms and a silky, plant-based sauce that’s just as indulgent as the classic!
Who says comfort food can’t be plant-based?
Creamy Mushroom Vegan Fettuccine Alfredo proves you can enjoy the luscious richness of a classic dish while keeping it entirely vegan.
This recipe is a dream come true for pasta lovers, with a silky, dairy-free Alfredo sauce that’s every bit as indulgent as the original.
Add savory, cremini mushrooms, and you’ve got a dish that’s hearty, satisfying, and packed with flavor.
Perfect for weeknight dinners or an elegant meal for guests, this fettuccine Alfredo uses simple, wholesome ingredients.
Cashews, plant-based milk, or other vegan-friendly tricks work together to create a sauce so creamy you’ll forget it’s dairy-free.
The sautéed mushrooms bring a meaty texture and earthy depth, complementing the smooth, garlicky sauce perfectly.
Whether you’re vegan, dairy-free, or just looking for a lighter twist on a classic, this recipe is sure to win you over.
Grab your fork and twirl into a bowl of deliciousness that’s comforting, cruelty-free, and utterly satisfying!
Ingredients
● 12 oz fettuccine pasta (gluten-free works too!)
● 2 tbsp olive oil
● 1 small yellow onion, finely chopped
● 4 cloves garlic, minced
● 10 oz cremini mushrooms, sliced (or a mix of your favorite mushrooms for added depth)
● 1 cup raw cashews, soaked for 4–6 hours (or boiled for 15 minutes if short on time!)
● 1 1/2 cups unsweetened plant-based milk (oat or cashew milk are my go-tos)
● 1/4 cup nutritional yeast
● 1 tbsp lemon juice
● 1 tsp salt, plus more to taste
● 1/2 tsp black pepper
● 1/4 tsp smoked paprika (optional, but adds a lovely warmth)
● Fresh parsley for garnish
Directions
1. Cook the Pasta
● Boil a pot of salted water and cook the fettuccine until al dente.
● Reserve a cup of pasta water (trust me, this will save your life if the sauce gets too thick), then drain and set the pasta aside.
2. Sauté the Mushrooms
● Heat the olive oil in a large skillet over medium heat. Add the onions and cook until soft, about 3–4 minutes.
● Toss in the garlic and sauté for another minute. (Don’t rush—this builds the flavor!)
● Add the sliced mushrooms and a pinch of salt. Cook until the mushrooms release their juices and become golden brown, about 6–8 minutes.
● Remove about half the mushrooms and set them aside for topping later.
3. Blend the Sauce
● In a blender, combine the soaked cashews, plant-based milk, nutritional yeast, lemon juice, salt, pepper, and smoked paprika (if using).
● Add half of the sautéed mushrooms and blend until smooth and creamy. (If it’s too thick, add a splash of the reserved pasta water.)
4. Combine Sauce and Pasta
● Pour the creamy sauce back into the skillet with the remaining mushrooms.
● Stir gently over medium-low heat until warmed through. Add the cooked fettuccine to the skillet and toss until every strand is coated in the luscious sauce.
● If the sauce feels a little too thick, stir in the reserved pasta water, one tablespoon at a time, until it’s just right.
5. Serve and Garnish
● Plate your pasta and top with the reserved sautéed mushrooms.
● Sprinkle with freshly chopped parsley for a pop of color, and maybe a crack of black pepper for good measure.
Tips for the Perfect Mushroom Alfredo
● Mushroom Mix: Cremini mushrooms are fantastic, but adding shiitake or oyster mushrooms will elevate the dish even more.
● Cashew Cream Hack: Forgot to soak your cashews? Boil them for 15 minutes, and they’ll blend just as creamy.
● Make It Extra Fancy: Drizzle a little truffle oil on top before serving. You won’t regret it!
● Leftovers: This sauce thickens as it cools, so reheat with a splash of plant-based milk to bring it back to life.
