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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.
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.
Oh Lordy…..this was yum!
So glad to hear!
I found a ton of their recipes on Pinterest and I was excited to try them so I’m using them in my whole meal plan this week I made this recipe for me one and it’s so good.
great to hear Kinsey =)
Yum! I don’t miss the dairy one bit!
Awesome – exactly
Hi! i’m curious… is the alternative to the worcestershire sauce a mix of those ingredients or should i sub for either of those??
Yes a mix of the ingredients
This turned out SUPER yummy! It was pretty quick and easy too. My sauce was green – which is not as visually appealing as the photo that accompanies this recipe. . . I used hemp seeds and fresh basil so I think one of those did it. Still really delicious.
sounds yummy & healthy
Hi, I’ve used normal dried yeast as thought it was the same as nutritional yeast but the sauce smells a bit too yeasty. Is that normal?
they’re two very different products
Normal yeast is active and used for breads. Nutritional yeast is inactive and cheesy tasting. They r very different.
I made this tonight for dinner. I used the cashew option in the recipe and added some asparagus at the end. Otherwise the recipe was made as written and was fabulous! This will absolutely be one of our go-to dinners.
asparagus – tasty idea. thank you
This was really good! I also added a cup or so of dried mushrooms and used the soaking water in the sauce instead of just water. Super yummy. Thanks!
perfect. thank you
I have tried the recipe as yet, they looks very delicious. I can’t wait to try them
let me know how you like it
Thanks for this! Since we are gluten free, I’ll have to see if can find any good gluten free pastas that would work here! If so, great recipe for us to try!
Enjoy – thanks for popping in