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The Best Vegan Mushroom Garlic Alfredo with no nuts. Garlicky, Creamy, Amazing Vegan Fettuccine Alfredo. Nut-free, Easily Gluten-free, soy-free. 21 gm of protein per serving!
This Fettuccine Alfredo packs a flavor punch with the browned mushrooms, wine, herbs, and creamyness from cauliflower, potato and hemp seeds.
I have several nut-free alfredo options on the blog and this is an addition to the list. You can use Cauliflower Alfredo Lasagna, Pumpkin seed Alfredo or my garlic sauce with the mushroom mixture too.
Mushrooms add an amazing flavor. They are cooked to caramelize with onions then simmered with wine and vegan worcestershire sauce. The alfredo is blended up and added to simmer with the browning mushrooms, so the sauce picks up that caramelized flavor. Delicious, Smooth and amazing. Garnish with fresh basil and pepper flakes and serve.
This Alfredo is Easy, Creamy, Flavorful! If you make it, let me know in the comments how it turned out and do tag me on Instagram.
More Pasta Recipes from the blog
Stay Safe Houston. Keeping you all in my prayers.
Brown the mushrooms 
Add the flavor components, then add the blended alfredo.
Cauliflower Alfredo
Ingredients
Mushrooms:
- 1 teaspoon olive oil
- 3/4 cup chopped onions, chopped
- 7 cloves garlic, minced
- 8 ounces sliced mushrooms, white or a mix of white, cremini, portobello
- 1 tablespoon or more dry white wine
- 1 tablespoon vegan worcestershire sauce, or use 2 teaspoons soy sauce (coconut aminos for soyfree), 1/2 teaspoon apple cider vinegar, 1/2 tsp molasses
- 1/4 teaspoon thyme
- 1/4 teaspoon red pepper flakes, or more, to taste
Alfredo:
- 8 to 10 oz fettuccine, Use gluten-free, if needed.
- 1 cup cauliflower florets, heaping cup of florets
- 1 small potato, cubed small
- 2 tablespoons hemp seeds or pumpkin seeds, or use raw cashews (soaked) for even creamier
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 teaspoon lemon juice
- 3/4 teaspoon salt
- 1 teaspoon dried basil or a handful of fresh
- 1 tablespoon nutritional yeast
- 1 tablespoon extra virgin olive oil
- 1 cup water
- generous dash of black pepper
Instructions
- Heat oil in a large skillet over medium heat. Add onion, garlic, mushrooms and a good pinch of salt and cook until golden. Add the wine, Worcestershire sauce, and pepper flakes and cook for half a minute.
- Meanwhile, bring a large, wide pot of water to a boil. Add the fettuccine and cook for 3 minutes. Mix. Put the cauliflower and potatoes into a strainer, then place that on top of the pasta to steam while the pasta cooks for 5 to 6 minutes or until the pasta is cooked to preference. Drain, rinse in cold water. Remove the cauliflower and potato and transfer them to a blender.
- Add the rest of the alfredo ingredients to the blender. Add 2 tablespoons of the mushroom-onion mixture from the pan, and blend until smooth. Blend for a minute, then rest for a minute and blend again.
- Pour the blender Alfredo sauce into the mushroom skillet, and cook over medium heat to bring to a boil and thicken. Taste and adjust salt and flavor. If the sauce thickens too much, add in some more water or non dairy milk. Mix in the fettuccine, and serve. Alternatively, plate the fettuccine and drizzle the sauce generously and serve. Garnish with basil and pepper and optionally vegan parmesan.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cant eat soya or fermented products like yeast due to allergy. Will it be ok without it?
yes it should work without it.
I made this last night. It was yummo! Thanks Richa for making vegan food hubby-friendly!
Made this two nights ago and served it with homemade pasta. It was delicious! We all loved it and nobody had any idea the sauce contained cauliflower and no dairy. Winner!
Oh! I just noticed… the rating is working from my I-Pad. Thanks for taking care of it 🙂
Yummy! My non vegan partner loved it which is the best rating for me 🙂 Thank Richa. I keep saving all your FB posts hoping to get to make and eat it all one day…
Awesome! So glad that your partner loved it too!
This was really good. Had a nice satisfying depth to it, as well as creaminess, and really easy to make. (We cooked the cauliflower and potato first, before the pasta, so it could cool off before putting it in the BlendTec.) Added some toasted walnuts and sundried tomatoes. Served on top of edamame and mung bean pasta. Excellent!
toasted walnuts sound great as a topping! So glad it turned out well!
I used a mix of crimini, portobellos shiitakes, and cashews. I expected this to be good, but the dish was totally amazing! Richa, you did it again! You’re a genious with mixing flavours. I’ll be making this again and again. Many thanks!
Awesome!
How much cashews?
2 tbsp
Oh my, this is so incredibly delicious! And easy too. I especially loved the bit of heat generated by the red pepper flakes. Thank you so much for this recipe!
Awesome! yes the concentrated smoky heat from the flakes brings out other other flavors so much more!
May I ask what type or brand of fettuccini noodles you like to use? I plan to make this to hopefully impress my daughter!
Hi Kathy, I use the Whole foods brand organic fettuccine.
This looks amazing! So happy I found your blog. I will definitely try this later. Thank you for sharing!