Posted on

Creamy Vegan Mushroom Fettuccine Alfredo

Creamy Vegan Mushroom Fettuccine Alfredo

Prep time:
Cook time:
Total time:
Serves: 5-7
Rich, creamy Mushroom Fettuccine Alfredo made 100% vegan! A flavorful satisfying dish that takes just 20 minutes to prepare.



For the Alfredo Sauce:

  • 1 cup unsweetened almond milk
  • 1 cup raw cashews
  • 2 tbsp nutritional yeast
  • 1 tsp lemon juice
  • 1 teaspoon garlic powder
  • ½ tsp salt

Everything Else:

  • 1 lb fettuccini pasta
  • 3-4 tbsp olive
  • 1 lb white button or Crimini mushrooms, sliced
  • 1 yellow onion, minced
  • 3-5 cloves garlic, minced
  • 1-2 tsp each, salt & pepper

For the Vegan Parm:

    • 1/2 cup raw cashews
    • 1 tbsp nutritional yeast
    • 1/4 tsp garlic powder
    • 1/8 tsp salt
    • Garnish:
    • fresh parsley, chopped
    • ground black pepper



  1. Cook pasta according to package instructions. Rinse and drain with cold water.
  2. Meanwhile, combine ingredients for Vegan Parm in a high-speed blender and pulse till a parmesan cheese texture is achieved. Transfer to a small bowl and set aside. Then, combine sauce ingredients in your blender and mix on highest speed till smooth and creamy. Set aside.
  3. Heat 3 tbsp olive oil on a large pan. Add onions & garlic and sauté for 2-3 minutes on med/low heat. While consistency mixing, add mushrooms, salt, and pepper, and cook another 1-2 minutes.
  4. Add pasta & sauce and mix till combined. Cook another few minutes, until desired serving temperature.
  5. Generously top with vegan parm and fresh parsley. Enjoy immediately, or store for 1-2 days in an air-tight container.