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    Home » main course

    Vegan Fettuccine Alfredo with Mushrooms. Nut-free

    Published: Aug 27, 2017 · Modified: Jan 2, 2019 by Richa 150 Comments

    Jump to Recipe   Print Recipe

    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!

    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! | VeganRicha.com

    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. 

    The Best Vegan Mushroom Garlic Alfredo with no nuts. Garlicky, Creamy, Amazing Vegan Fettuccine Alfredo. Nut-free, Easily Gluten-free, soy-free. | VeganRicha.com

    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.


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    Stay Safe Houston. Keeping you all in my prayers.

    Brown the mushrooms 

    Add the flavor components, then add the blended alfredo.The Best Vegan Mushroom Garlic Alfredo with no nuts. Garlicky, Creamy, Amazing Vegan Fettuccine Alfredo. Nut-free, Easily Gluten-free, soy-free. | VeganRicha.com

    The Best Vegan Mushroom Garlic Alfredo with no nuts. Garlicky, Creamy, Amazing Vegan Fettuccine Alfredo. 21 gm of protein per serving! Nut-free, Easily Gluten-free, soy-free. | VeganRicha.com

    The Best Vegan Mushroom Garlic Alfredo with no nuts. Garlicky, Creamy, Amazing Vegan Fettuccine Alfredo. Nut-free, Easily Gluten-free, soy-free. | VeganRicha.com

    Recipe Card

    The Best Vegan Mushroom Garlic Alfredo with no nuts. Garlicky, Creamy, Amazing Vegan Fettuccine Alfredo. Nut-free, Easily Gluten-free, soy-free. | VeganRicha.com
    Print Recipe
    4.96 from 47 votes

    Vegan Fettuccine Alfredo with Mushrooms. Nut-free

    The Best Vegan Mushroom Garlic Alfredo with No Nuts. Garlicky, Creamy, Amazing Vegan Fettuccine Alfredo. Easily Gluten-free, soy-free. Nut-free Vegan Alfredo Healthy Recipe. 21 gm of protein per serving!
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes mins
    Course: Main Course
    Cuisine: Italian, Vegan
    Servings: 3
    Calories: 504kcal
    Author: Vegan Richa

    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

    To make this gluten-free, use gluten-free pasta. Omit the oils to make oil-free.
     
    *  I boil the cauliflower and potato with the boiling pasta. Its easy to pick them out as they are on the top. Or you can use a strainer. Add the veggies to the strainer basket and insert it in the boiling water if it is a large pot. Remove the strainer when done and you have al dente cooked cauliflower and potato. Alternatively, you can cook them in another pan with some water. Cover and cook until al dente, then blend with the sauce ingredients. 
     
    Nutrition is 1 of 3 large serves.

    Nutrition

    Nutrition Facts
    Vegan Fettuccine Alfredo with Mushrooms. Nut-free
    Amount Per Serving
    Calories 504 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 2g13%
    Sodium 680mg30%
    Potassium 967mg28%
    Carbohydrates 73g24%
    Fiber 7g29%
    Sugar 5g6%
    Protein 21g42%
    Vitamin A 100IU2%
    Vitamin C 29.1mg35%
    Calcium 79mg8%
    Iron 6.2mg34%
    * Percent Daily Values are based on a 2000 calorie diet.

    The Best Vegan Mushroom Garlic Alfredo with no nuts. Garlicky, Creamy, Amazing Vegan Fettuccine Alfredo. Nut-free, Easily Gluten-free, soy-free. | VeganRicha.com

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Mark

      January 03, 2023 at 5:42 am

      5 stars
      Awesome flavours

      Reply
      • Vegan Richa Support

        January 04, 2023 at 4:33 pm

        Thank you!

        Reply
    2. Luisa Corrigan

      November 21, 2022 at 11:15 pm

      5 stars
      Oh Lordy…..this was yum!

      Reply
      • Vegan Richa Support

        November 23, 2022 at 11:08 pm

        So glad to hear!

        Reply
    3. Kinsey E Gleason

      November 30, 2021 at 12:03 pm

      5 stars
      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.

      Reply
      • Vegan Richa Support

        December 01, 2021 at 9:20 am

        great to hear Kinsey =)

        Reply
    4. Shell

      June 02, 2021 at 1:15 pm

      5 stars
      Yum! I don’t miss the dairy one bit!

      Reply
      • Vegan Richa Support

        June 04, 2021 at 11:53 am

        Awesome – exactly

        Reply
    5. Dani

      April 28, 2021 at 6:50 am

      Hi! i’m curious… is the alternative to the worcestershire sauce a mix of those ingredients or should i sub for either of those??

      Reply
      • Richa

        April 28, 2021 at 10:29 pm

        Yes a mix of the ingredients

        Reply
    6. Kristen

      January 18, 2021 at 3:31 pm

      5 stars
      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.

      Reply
      • Vegan Richa Support

        January 19, 2021 at 5:06 pm

        sounds yummy & healthy

        Reply
    7. Asma

      January 18, 2021 at 7:59 am

      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?

      Reply
      • Vegan Richa Support

        January 19, 2021 at 4:56 pm

        they’re two very different products

        Reply
      • Richa

        January 19, 2021 at 5:02 pm

        Normal yeast is active and used for breads. Nutritional yeast is inactive and cheesy tasting. They r very different.

        Reply
    8. Terri Hartsfield

      January 12, 2021 at 7:15 pm

      5 stars
      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.

      Reply
      • Vegan Richa Support

        January 14, 2021 at 5:29 pm

        asparagus – tasty idea. thank you

        Reply
    9. Yvonne deGraaf

      January 12, 2021 at 4:17 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support

        January 14, 2021 at 5:28 pm

        perfect. thank you

        Reply
    10. Jacqueline

      January 11, 2021 at 12:24 pm

      I have tried the recipe as yet, they looks very delicious. I can’t wait to try them

      Reply
      • Vegan Richa Support

        January 12, 2021 at 9:13 am

        let me know how you like it

        Reply
    11. Vegan Lance

      January 02, 2021 at 11:31 am

      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!

      Reply
      • Vegan Richa Support

        January 04, 2021 at 11:43 am

        Enjoy – thanks for popping in

        Reply
    12. Nathaniel

      August 16, 2020 at 11:42 am

      Hi Richa (:
      Would this work with frozen cauliflower too? Would it make a significant difference, in your opinion?

      Reply
    13. LC

      June 07, 2020 at 11:21 am

      Hi Richa!

      Can this be made without the potato?

      Reply
      • Vegan Richa Support

        June 07, 2020 at 7:18 pm

        yes 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.

        Reply
    14. DrewT

      April 05, 2020 at 10:15 pm

      5 stars
      Ooops, forgot to rate!

      Reply
      • Richa

        April 06, 2020 at 12:35 pm

        Tthanks!

        Reply
      • Tanya M Schroeder

        October 11, 2021 at 3:28 am

        I’m the only vegan at home. My omnivorous Husband, 2 teens and 21yr old LOVED this the first time I made it. It is now part of our rotation and we are having it AGAIN tonight! Thank you for this!!!!

        Reply
        • Vegan Richa Support

          October 11, 2021 at 9:42 am

          wow!! glad that you found a new favourite . Do leave a rating too if you wish

          Reply
    15. DrewT

      April 05, 2020 at 10:12 pm

      This 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!

      Reply
    16. Elizabeth

      February 20, 2020 at 3:38 pm

      5 stars
      Delicious! Even the non-vegan family members loved it.

      Reply
    17. Leena

      January 03, 2020 at 8:53 pm

      Richa my kids are happy to adopt you. 😂

      Another awesome recipe. Thanks.

      Reply
    18. Sandra

      December 05, 2019 at 5:55 pm

      5 stars
      This was super yummy!!

      Reply
      • Richa

        December 05, 2019 at 7:58 pm

        Tthanks!

        Reply
    19. Jessi Atencio

      October 20, 2019 at 2:39 pm

      How long should I soak the cashews for?

      Reply
      • Richa

        October 20, 2019 at 7:29 pm

        15 mins inn hot water

        Reply
    20. Khary

      October 13, 2019 at 5:56 pm

      5 stars
      I’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 🙂

      Reply
      • Richa

        October 13, 2019 at 9:43 pm

        yay!

        Reply
    21. Jessica

      August 06, 2019 at 7:45 pm

      What can I use instead of the wine?

      Reply
      • Richa

        August 06, 2019 at 10:40 pm

        broth

        Reply
        • Jessica Marie Shepherd

          August 07, 2019 at 8:40 am

          Thanks!

          Reply
    22. Lauren

      August 05, 2019 at 8:09 am

      I 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?

      Reply
      • Richa

        August 05, 2019 at 10:13 am

        yes omit them. taste when simmering and add more of the existing flavors if needed, like the soysauce, miso, garlic, herbs etc.

        Reply
    23. Michelle Burgoyne

      June 22, 2019 at 12:17 am

      what is considered a “small” potato. what weight do you usually use?

      Reply
      • Richa

        June 22, 2019 at 12:23 am

        160 – 170 g or 1 3/4 to 2 inch size

        Reply
    24. Julie

      June 12, 2019 at 6:29 pm

      5 stars
      I 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!

      Reply
      • Richa

        June 12, 2019 at 11:13 pm

        yay!!

        Reply
    25. Ida Moser

      June 08, 2019 at 4:25 pm

      5 stars
      HELLO 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!!!

      Reply
    26. BB

      May 02, 2019 at 10:30 am

      Looking forward to trying this recipe – do you have instructions for cooking in an Instant Pot by any chance?

      Reply
      • Richa

        July 14, 2019 at 11:18 pm

        they’ll be in my upcoming Instant Pot book.

        Reply
    27. Kristie

      April 02, 2019 at 9:10 pm

      5 stars
      Out 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!

      Reply
      • Richa

        April 03, 2019 at 12:01 am

        yay!!

        Reply
    28. Sherri

      March 20, 2019 at 4:34 pm

      If I double the recipe I double all the ingredients? Like 14 cloves of garlic?!?

      Reply
      • Richa

        March 20, 2019 at 5:31 pm

        you can use less garlic, use a bit less liquid/water than double , for everything else double

        Reply
        • Alison Hughes

          May 06, 2019 at 4:24 pm

          So 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!

          Reply
          • Richa

            May 06, 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.

            Reply
    29. Erica

      January 17, 2019 at 1:15 pm

      Can I use more potato for lack of cauliflower??

      Reply
      • Richa

        January 17, 2019 at 1:21 pm

        yes, but do use some nuts or seeds for creaminess as potatoes will make a thick starchy sauce

        Reply
    30. Heids

      January 16, 2019 at 6:52 am

      5 stars
      This is so so so good! it is now one of my fave recipes! thank you!

      Reply
      • Richa

        January 16, 2019 at 9:56 am

        yay!

        Reply
    31. Marie-Josée

      December 27, 2018 at 4:44 am

      5 stars
      This is soooooo delicious. Thank you, thank you and thank you

      Reply
      • Richa

        December 27, 2018 at 10:13 am

        <3 <3

        Reply
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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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