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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.
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.
This was super quick and so delicious! Will be a regular weeknight dinner for sure. We blanched some broccolini as well with the pasta, cauliflower and potato. Also added some spinach at the end to sneak in more veggies. 10/10 recipe.
My only reason to take a star away is this wasnt ‘Alfredo’ other than in looks. Its a very tasty pasta recipe but maybe it should have its own name or put Alfredo in quotes to have a play on words but anyone who has had plenty of fettucine alfredo isnt going to make this if they are craving fettucine alfredo 🙂
Yay!! Sounds delicious!!
This recipe is amazing!!! Surprisingly, the Alfredo sauce does not taste like cauliflower. This dish was full of flavor, even with no wine. I love the mushrooms, added a few cauliflower florets , and used ramen noodles instead of fettuccine. Delicious!!! My husband went back for seconds, I guess he liked it.
Yay!! So glad everyone loved it.
Finally! A Fettuccine Alfredo recipe that is perfect! I’ve tried numerous recipes, Richa, you’ve nailed this one! Your alfredo sauce is perfect; especially with the dry champagne wine! I could use this Alfredo sauce on EVERYTHING!
This is now on rotation! ✮✮✮✮✮✮✮✮✮✮
Thank you for your hard work!!!
Awesome!! Glad you enjoyed it.
Seriously the BEST! Deserves 10 STARS! This is a great company dinner that receives compliments!
Thank you for your hard work!
Thank you ❤️❤️
This is the best fettuccine I’ve had in years. It is super smooth and not gucky like some vegan recipes.i used cashews for the nut. I didn’t have white wine but used a tsp of vinegar instead.
Great umami flavour as well.
Yay! Glad you enjoyed it.
Oh my goodness, this is so delicious. My husband and I both went back for seconds. I omitted the oil, used 1 tablespoon hemp seeds and about 2 tablespoons cashews to the potato/cauliflower sauce. Used fresh basil. Also doubled the amount of mushrooms because I love them. It was crazy good, and I’m going to use this when cooking for others who are not vegan because it tastes so decadent!! Thank you Richa😍
Yay, thank you!
Awesome flavours
Thank you!