Vegan Richa

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Vegan Fettuccine Alfredo with Mushrooms. Nut-free

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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!

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.

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.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

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
4.95 from 38 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 mins
Cook Time30 mins
Total Time40 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

⭐⭐⭐⭐ 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! ⭐⭐⭐⭐

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  2. This looks delicious, and I will try it soon. But it is seems that the instructions on the pictures do not match the recipe (cashew cream?).

    Reply

  3. This sounds excellent. I get a little bored with fettucine Alfredo since it can be kind of bland, but those mushrooms would really jazz it up. It’s also nice that it gets its creaminess from cauliflower and potatoes, not nuts.

    The way of making it is interesting. I would have thought you would cook the cauliflower and potato first and then blend it, then make the pasta. So with this, you just pick out the veggies out of the colander? To save an extra boiling?

    Reply

    • yes. Its easy to pick them out as they are on the top. Stir the pasta before adding the veggies, so you dont have to stir the pasta again. Or use a strainer. Add the veggies to the strainer basket and insert it in the boiling water if it is a large pot.
      you can boil them separately if you like. Also, long time Ellen:)

      Reply

      • Yup, I was laying low—-I had a 3 month scare where I thought I was diabetic or at least pre-diabetic (and it took that long to get to see an endocrinologist). So I started to view food as the enemy—-almost to the point where I didn’t want to cook or even eat much. I was stunned, since I eat 98% healthy, WFPB, and have for years. So I was angry at myself for the 2% that wasn’t uber healthy. But it was a false alarm. I’m back to loving cooking and eating, albeit with slightly smaller portions and a little less sugar and oil, as I’ve learned to do.

        Reply

  4. I love the metric addition! Your recipes are delicious , and the instructions so easy to follow! Many thanks.

    Reply

  5. Looks delicious! I intend to make this tomorrow! Is there a specific brand of nutritional yeast that you recommend? We have some members in the family that aren’t fans of what I’ve tried in the past.

    Reply

    • I use Now foods. This recipe has 1 tbsp which is a small amount for the whole recipe, so you can omit it. Add a 1/2 tsp miso if you have it for additional cheesiness. Maybe they like miso more than nutritional yeast, so then you can use small amounts of miso for cheesy profile.

      Reply

  6. 5 stars
    This recipe turned out beautifully. I made it ahead so made the sauce first and steamed the potato and cauliflower to add to the alfredo sauce, and I skipped the hemp seeds (not a fan of the flavor) and added cashews. I saved the pasta water to rehydrate the sauce when it was time to serve and mix with the pasta — SO good. Dinner party loved it. Thanks again for a killer recipe.

    Reply

  10. 5 stars
    This was delicious! I cooked the potatoes and cauliflower separate because I didn’t know if my pot could hold everything. I also used cashews because I love how creamy they make the sauce. Thank you for another great recipe.

    Reply

  12. May I ask what type or brand of fettuccini noodles you like to use? I plan to make this to hopefully impress my daughter!

    Reply

  13. 5 stars
    Oh my, this is so incredibly delicious! And easy too. I especially loved the bit of heat generated by the red pepper flakes. Thank you so much for this recipe!

    Reply

  14. 5 stars
    I used a mix of crimini, portobellos shiitakes, and cashews. I expected this to be good, but the dish was totally amazing! Richa, you did it again! You’re a genious with mixing flavours. I’ll be making this again and again. Many thanks!

    Reply

  15. 5 stars
    This was really good. Had a nice satisfying depth to it, as well as creaminess, and really easy to make. (We cooked the cauliflower and potato first, before the pasta, so it could cool off before putting it in the BlendTec.) Added some toasted walnuts and sundried tomatoes. Served on top of edamame and mung bean pasta. Excellent!

    Reply

  16. 5 stars
    Yummy! My non vegan partner loved it which is the best rating for me 🙂 Thank Richa. I keep saving all your FB posts hoping to get to make and eat it all one day…

    Reply

  18. 5 stars
    Made this two nights ago and served it with homemade pasta. It was delicious! We all loved it and nobody had any idea the sauce contained cauliflower and no dairy. Winner!

    Reply

  22. 4 stars
    I am sodium sensitive so I used very little salt and it came out bland. Added broccolini for some green and that added some nice texture but if I make it again I will try pumpkin seeds instead of the cashews and I would use more lemon and more fresh herbs.

    Reply

    • Alfredo is a simple flavored sauce, so it would need some form of saltyness if omitting the salt. The recipe as written depends on salt for the balance, so if you are reducing it, it will definitely need adjustments.

      Reply

  23. 5 stars
    Richa – you are a genuis! I never ate Alfredo before because of the cream but this BLEW MY MIND! So yummy. I added some green peas at the end (because I love them so much) and it took it to another level. Thanks so much for this recipe. I have put it in my favorites folder.

    Reply

  26. 5 stars
    Richa,
    I am so happy to have found your blog! It is beautiful and inspiring. I made this for my family the other night and they loved it! To get my 3 children to eat more vegan has proven to be as great a challenge as I had expected but we’re getting there! I am looking forward to trying more of your recipes.
    Thank you!

    Reply

  27. 5 stars
    This is unreal!!!!
    Your recipes are just perfect, so simple & made me excited for vegan cooking! Compared to some very complicated expensive recipes online.
    Love love love!!

    Reply

  31. I just got ready to make this a realized that someone must’ve gotten into my dry white wine while we had guests over last night!! haha

    What would be the best substitute? I read a few substitute options but was curious to know which would be best for this specific recipe?

    Reply

  32. 5 stars
    Hi Richa,

    Thank you so much for the recipe! I added brocollini and it came out delicious 🙂 I was hoping to get your thoughts on freezing the sauce; I made way too much to eat myself!

    Reply

  33. I searched vegan diwali and found a lot more than I imagined I would. THANK YOU!
    What do you suggest in place of cashews and in place of potato?

    Reply

  36. 5 stars
    Wow this recipe is really, really good. I love the use of potato in this. And the thyme and kick of red pepper totally brings this recipe together. I used sliced gardein scallopini instead of the shrooms and added peas. I couldnt stop eating it! Loved this.

    Reply

  37. 5 stars
    So, so, so good! I used cashew nuts, extra nutritional yeast and spaghetti in place of fettuccine. I also added a little dill and veggie ‘chicken’. Delicious. My 12 year old son gave it a 10 out of 10 and had a second helping. Definitely a keeper.

    Reply

  40. 5 stars
    I literally eat this once or twice a week it’s so good. I also have to double the recipe because I’ll eat it all so fast

    Reply

  44. 5 stars
    Made this and it was delicious but not too heavy. Great combination of flavours, my family enjoyed it immensely. I decided to boil the vegetables first, then scooped them out and reserved water, then made the sauce etc and finally cooked fresh fettuccini in the water from the vegetables. Thank you 🙂

    Reply

  45. 5 stars
    So I used hemp seeds and it was very crunchy. Likethe flavor was great but maybe hemp hearts would have been smoother. Next time I’ll be doing that! Still a fantastic recipe! Thanks so much!

    Reply

    • yes and maybe blend a bit longer. you can also powder the seeds /hearts before blending in. That also makes the process of blending faster.

      Reply

  46. 5 stars
    Hi, Richa!

    I absolutely love your recipes and follow them religiously, thank you for this blog and for the different vegan/vegetarian recipes that aren’t just boring tofu steaks (yuck).

    I was wondering what would be a good replacement for the yeast, for someone who’s trying to whip up this fettucine at home and doesn’t have that?

    Reply

  47. 5 stars
    This recipe was phenomenal! I have tried SO many vegan alfredo recipes and this is on a completely different level from all of them! As soon as I took my first bite I told my husband, “I will never cook another alfredo recipe again!” The depth of flavor in this is just amazing.
    A couple of recipe notes: I omitted the oil and the flavor was still great. Also, boiling the cauliflower/potato with my pasta ended up not working out well as the pasta finished before the veggies. I’ll cook them separately next time- because there will definitely be a next time!

    Reply

    • awesome!! Yes definitely boil or steam them separately or do that before. I was just trying to reduce the pans used so its an option.

      Reply

  48. 5 stars
    I made this this past weekened (July 27,2018)…it was a winner! I made a big pot of it and there were no left overs! My daughter very finicky(go figure) vegan daughter declared it a winner and want it again. I love these recipes on this website and have begun to incorporate them into the daily menus…Thanks Vega Richa!

    Reply

    • Thats awesome! My mom would say the same about me when i was growing up. i like to think, i was just particular about certain tastes and textures 😉 which is helpful now i guess 🙂

      Reply

  49. 5 stars
    This was fantastic!!! We are baby vegans….as in JUST starting out. I’m trying various recipes to see if this is a sustainable lifestyle. Well, after this one both my husband and I (and our three kids!) loved every bite of this we think we may be hooked. We did not tell our kids it was “vegan” and they all loved it. Truthfully, they were shocked when we told them after dinner that was 100% vegan. Honestly, flavors were great, prep was not any harder than making regular alfredo. And now that dinner is over, I no longer have that horrendous “heavy” feeling when I’m done eating! Thank you Richa for making these recipes readily available to everyone!

    Reply
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