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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.
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.
I literally eat this once or twice a week it’s so good. I also have to double the recipe because I’ll eat it all so fast
This was great!! Thanks for sharing 😊😋
This looks so gorgeous and creamy and comforting. I can’t wait to try it.
So, so, so good! I used cashew nuts, extra nutritional yeast and spaghetti in place of fettuccine. I also added a little dill and veggie ‘chicken’. Delicious. My 12 year old son gave it a 10 out of 10 and had a second helping. Definitely a keeper.
yay!
Wow this recipe is really, really good. I love the use of potato in this. And the thyme and kick of red pepper totally brings this recipe together. I used sliced gardein scallopini instead of the shrooms and added peas. I couldnt stop eating it! Loved this.
This looks & sounds incredibly delicious!
Best, Lea from Vegan Glueckskind
https://vegan-glueckskind.com
This was nice and creamy. I’m always looking for ways to make cauliflower, since it is healthy but I don’t care for it. Here’s my pingback: https://tmifood.wordpress.com/2017/10/19/creamy-vegan-pasta-with-mushrooms/
I searched vegan diwali and found a lot more than I imagined I would. THANK YOU!
What do you suggest in place of cashews and in place of potato?
pepita seeds or other nuts in place of cashews, more cauliflower in place of potato.
Hi Richa,
Thank you so much for the recipe! I added brocollini and it came out delicious 🙂 I was hoping to get your thoughts on freezing the sauce; I made way too much to eat myself!
I just got ready to make this a realized that someone must’ve gotten into my dry white wine while we had guests over last night!! haha
What would be the best substitute? I read a few substitute options but was curious to know which would be best for this specific recipe?
Omit it or use a bit of mirin.