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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.
What brand of gluten-free fettuccine do you like?
I havent tried gluten0free fettuccine. i have tried other pasta (lentil pasta and quinoa shells) that work well
What brands of gluten/free fettuccini do you like?
I havent tried fettuccine. Some Quinoa, Chickpea or lentil pasta brands have good elbows and penne.
Made this recipe today. Absolutely loved it. A keeper.
This is unreal!!!!
Your recipes are just perfect, so simple & made me excited for vegan cooking! Compared to some very complicated expensive recipes online.
Love love love!!
Richa,
I am so happy to have found your blog! It is beautiful and inspiring. I made this for my family the other night and they loved it! To get my 3 children to eat more vegan has proven to be as great a challenge as I had expected but we’re getting there! I am looking forward to trying more of your recipes.
Thank you!
Thats amazing. I am so glad everyone loved it!
Just to confirm, is that just 2tbsp of cashew? I’m so excited to try this
Yes
I made this last night. It was amazing! We served it with vegan sausage and roasted broccoli.
yesss!!
Richa – you are a genuis! I never ate Alfredo before because of the cream but this BLEW MY MIND! So yummy. I added some green peas at the end (because I love them so much) and it took it to another level. Thanks so much for this recipe. I have put it in my favorites folder.
I am sodium sensitive so I used very little salt and it came out bland. Added broccolini for some green and that added some nice texture but if I make it again I will try pumpkin seeds instead of the cashews and I would use more lemon and more fresh herbs.
Alfredo is a simple flavored sauce, so it would need some form of saltyness if omitting the salt. The recipe as written depends on salt for the balance, so if you are reducing it, it will definitely need adjustments.
Would it still taste good if you left out the seeds and nuts?
You can leave them out. Add another tbsp of oil for creamyness and blend the mixture longer.