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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- Cajun Cauliflower with Garlic Sauce Pasta
-
- Roasted Red Pepper Sauce Pasta with herbed Chickpeas
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- Cauliflower Parmesan Pasta Bake
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 (100 g) 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 (0.25 tsp) onion powder
- 1/4 tsp (0.25 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 (250 ml) 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
Marie-Josée says
December 27, 2018 at 4:44 amThis is soooooo delicious. Thank you, thank you and thank you
Richa says
December 27, 2018 at 10:13 am<3 <3
Heids says
January 16, 2019 at 6:52 amThis is so so so good! it is now one of my fave recipes! thank you!
Richa says
January 16, 2019 at 9:56 amyay!
Erica says
January 17, 2019 at 1:15 pmCan I use more potato for lack of cauliflower??
Richa says
January 17, 2019 at 1:21 pmyes, but do use some nuts or seeds for creaminess as potatoes will make a thick starchy sauce
Sherri says
March 20, 2019 at 4:34 pmIf I double the recipe I double all the ingredients? Like 14 cloves of garlic?!?
Richa says
March 20, 2019 at 5:31 pmyou can use less garlic, use a bit less liquid/water than double , for everything else double
Alison Hughes says
May 6, 2019 at 4:24 pmSo it really is meant to say SEVEN cloves of garlic?!! That seems really excessive!? What’s a realistic amount to use to still get the garlicky flavour without getting banned from public transport for the next week! LOL!
Richa says
May 6, 2019 at 5:12 pm😀 2 or 3 is good enough. it gets cooked so it shouldnt be that strong a smell/flavor. If its raw then it lingers for a long while.
Kristie says
April 2, 2019 at 9:10 pmOut of habit I always serve sauce on the side for my kids so they can chose to add it to pasta after tasting it first, and my three year old declared it the best sauce ever and dipped EVERYTHING in it tonight. Broccoli. Bell pepper strips. Pasta noodles. She licked it clean. I’ve never seen this behavior in her before. Thanks for the magic tonight!
Richa says
April 3, 2019 at 12:01 amyay!!
BB says
May 2, 2019 at 10:30 amLooking forward to trying this recipe – do you have instructions for cooking in an Instant Pot by any chance?
Richa says
July 14, 2019 at 11:18 pmthey’ll be in my upcoming Instant Pot book.
Ida Moser says
June 8, 2019 at 4:25 pmHELLO Alfredo….where have you been ? Alfredo is one pasta recipe I’ve been missing since going vegan two years ago. This particular recipe blew me away. Totally satisfying and incredibly flavorful. I used half hemp and half soaked cashews and the sauce turned out perfectly yummy and perfectly creamy. I added about 1/4 cup of potato/cauliflower water to thin and I used more fresh basil than what the recipe called for (so slightly green) but the flavor was completely perfect. Thank YOU, Richa, for yet another incredible recipe!!!
Julie says
June 12, 2019 at 6:29 pmI just made this recipe-WOW! My only regret is that I didn’t make it sooner! I will be making it on a regular basis. It was not complicated at all. It was so creamy and the mushrooms were amazing the way they caramelized. I didn’t have white wine, so I used red and it worked just fine! Thank you for sharing such amazing recipes! Keep it up!
Richa says
June 12, 2019 at 11:13 pmyay!!
Michelle Burgoyne says
June 22, 2019 at 12:17 amwhat is considered a “small” potato. what weight do you usually use?
Richa says
June 22, 2019 at 12:23 am160 – 170 g or 1 3/4 to 2 inch size
Lauren says
August 5, 2019 at 8:09 amI would love to make this but do not like mushrooms. Can I omit the mushrooms and the flavor of the recipe wouldn’t be lost?
Richa says
August 5, 2019 at 10:13 amyes omit them. taste when simmering and add more of the existing flavors if needed, like the soysauce, miso, garlic, herbs etc.
Jessica says
August 6, 2019 at 7:45 pmWhat can I use instead of the wine?
Richa says
August 6, 2019 at 10:40 pmbroth
Jessica Marie Shepherd says
August 7, 2019 at 8:40 amThanks!
Khary says
October 13, 2019 at 5:56 pmI’ve been missing Alfredo sauce ever since I became lactose intolerant.
This sauce is amazing! I didn’t think a vegan version could be just as satisfying but it totally is!
It’s going to be on regular rotation from now on! Thank you for enlightening me 🙂
Richa says
October 13, 2019 at 9:43 pmyay!
Jessi Atencio says
October 20, 2019 at 2:39 pmHow long should I soak the cashews for?
Richa says
October 20, 2019 at 7:29 pm15 mins inn hot water
Sandra says
December 5, 2019 at 5:55 pmThis was super yummy!!
Richa says
December 5, 2019 at 7:58 pmTthanks!
Leena says
January 3, 2020 at 8:53 pmRicha my kids are happy to adopt you. 😂
Another awesome recipe. Thanks.
Elizabeth says
February 20, 2020 at 3:38 pmDelicious! Even the non-vegan family members loved it.
DrewT says
April 5, 2020 at 10:12 pmThis is another great recipe. I had a bunch of locally picked chanterelles to use up, so I used a pound of them to double this recipe. Reduced them (with onions and garlic), then added some Better-Than-Bouillon vegetable stock and reduced that, then added some Chardonnay and reduced again until everything was beautifully caramelized. The red pepper flakes were a little too much for my wife; will probably halve those next time for her sake. But I loved it. For the Alfredo sauce I used soaked cashews (with their soaking water) and added maybe 1/2 tsp nutmeg (essential to Alfredo in my book). Had no cauliflower so just used a medium russet, microwaved in a cloth pouch and skinned. Absolutely delicious over fusilli and a steamed broccoli side. Another winner!
DrewT says
April 5, 2020 at 10:15 pmOoops, forgot to rate!
Richa says
April 6, 2020 at 12:35 pmTthanks!
LC says
June 7, 2020 at 11:21 amHi Richa!
Can this be made without the potato?
Vegan Richa Support says
June 7, 2020 at 7:18 pmyes double the cauliflower and you may have to cook the sauce a little longer depending on how thick you like it as the potato acts somewhat as a thickener.
Nathaniel says
August 16, 2020 at 11:42 amHi Richa (:
Would this work with frozen cauliflower too? Would it make a significant difference, in your opinion?
Vegan Lance says
January 2, 2021 at 11:31 amThanks 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!
Vegan Richa Support says
January 4, 2021 at 11:43 amEnjoy – thanks for popping in
Jacqueline says
January 11, 2021 at 12:24 pmI have tried the recipe as yet, they looks very delicious. I can’t wait to try them
Vegan Richa Support says
January 12, 2021 at 9:13 amlet me know how you like it
Yvonne deGraaf says
January 12, 2021 at 4:17 pmThis 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!
Vegan Richa Support says
January 14, 2021 at 5:28 pmperfect. thank you
Terri Hartsfield says
January 12, 2021 at 7:15 pmI 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.
Vegan Richa Support says
January 14, 2021 at 5:29 pmasparagus – tasty idea. thank you