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
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
Hi Richa (:
Would this work with frozen cauliflower too? Would it make a significant difference, in your opinion?
Hi Richa!
Can this be made without the potato?
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.
Ooops, forgot to rate!
Tthanks!
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!
Delicious! Even the non-vegan family members loved it.
Richa my kids are happy to adopt you. 😂
Another awesome recipe. Thanks.
This was super yummy!!
Tthanks!
How long should I soak the cashews for?
15 mins inn hot water
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 🙂
yay!
What can I use instead of the wine?
broth
Thanks!
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?
yes omit them. taste when simmering and add more of the existing flavors if needed, like the soysauce, miso, garlic, herbs etc.
what is considered a “small” potato. what weight do you usually use?
160 – 170 g or 1 3/4 to 2 inch size
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!
yay!!
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!!!
Looking forward to trying this recipe – do you have instructions for cooking in an Instant Pot by any chance?
they’ll be in my upcoming Instant Pot book.
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!
yay!!
If I double the recipe I double all the ingredients? Like 14 cloves of garlic?!?
you can use less garlic, use a bit less liquid/water than double , for everything else double
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!
😀 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.
Can I use more potato for lack of cauliflower??
yes, but do use some nuts or seeds for creaminess as potatoes will make a thick starchy sauce
This is so so so good! it is now one of my fave recipes! thank you!
yay!
This is soooooo delicious. Thank you, thank you and thank you
<3 <3