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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
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Brown the mushrooms 
Add the flavor components, then add the blended alfredo.
Vegan Fettuccine Alfredo with Mushrooms. Nut-free
Ingredients
Mushrooms:
- 1 tsp olive oil
- 1/2 medium onion , chopped
- 7 cloves garlic, minced
- 8 oz mushrooms, white or a mix of white, cremini, portobello
- 1 tbsp or more dry white wine
- 1 tbsp vegan worcestershire sauce, or use 2 tsp soy sauce (coconut aminos for soyfree), 1/2 tsp apple cider vinegar, 1/2 tsp molasses
- 1/4 tsp thyme
- 1/4 tsp or more red pepper flakes
Alfredo:
- 8 to 10 oz Fettuccine
- 1 cup cauliflower florets, heaping cup of florets
- 1 small potato, cubed small
- 2 tbsp hemp seeds or pumpkin seeds, , or use raw cashews (soaked) for even more creamier
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 2 tsp lemon juice
- 3/4 tsp salt
- 1/2 tsp dried basil or a handful of fresh
- 1 tbsp nutritional yeast
- 1 tbsp 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, sauce and pepper flakes and cook for half a minute.
- Bring a large wide pot of water to a boil. Add the fettuccine and cook for 3 minutes. Mix. Add the cauliflower and potatoes on top of the pasta and continue to cook for 5 to 6 minutes or until the pasta is cooked to preference. *See note
- Drain, rinse in cold water. Remove the cauliflower and potato and Transfer the to a blender.
- Add the rest of the alfredo ingredients to the blender. Add 2 tbsp of the mushroom onion mixture and blend until smooth. Blend for a minute, then rest for a minute and blend again.
- Pour sauce into the mushroom skillet and cook over medium heat to bring to a boil to 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 Parm.
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.