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
-
- Cajun Cauliflower with Garlic Sauce Pasta
-
- Roasted Red Pepper Sauce Pasta with herbed Chickpeas
-
- 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
Eve
Where does the protein come from?
Richa
pasta. Depending on the pasta used it will vary, some 3-4 gm less or more per serve.
Kelly Hopper
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!
Richa
thats amazinG!!
MSLILJAK
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!
Richa
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 🙂
Kristen
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!
Richa
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.
Catarina
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?
Richa
if you have miso, use a tsp of that. the sauce should taste great even without nutritional yeast
Sammie
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!
Richa
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.
Uma
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 🙂
Richa
Awesome!!
Jas
Question – can I use a small red potato, or does it need to be a regular potato?
Richa
yes. peel and use
Kristy
Can I use frozen cauliflower?
Richa
yes
DCH
We had this for the first time last night and it was FANTASTIC 🙂 This will be a regular from now on!
Richa
yay!!
Olivia
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
Alisa
This was great!! Thanks for sharing 😊😋
Jojo
This looks so gorgeous and creamy and comforting. I can’t wait to try it.
Jackie van der Meer-Cairncross
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.
Richa
yay!
Christine
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.
Lea
This looks & sounds incredibly delicious!
Best, Lea from Vegan Glueckskind
https://vegan-glueckskind.com
AV
This was nice and creamy. I’m always looking for ways to make cauliflower, since it is healthy but I don’t care for it. Here’s my pingback: https://tmifood.wordpress.com/2017/10/19/creamy-vegan-pasta-with-mushrooms/
Vee
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?
Richa
pepita seeds or other nuts in place of cashews, more cauliflower in place of potato.
Sarah
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!
lacey
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?
Richa
Omit it or use a bit of mirin.
NT
What brand of gluten-free fettuccine do you like?
Richa
I havent tried gluten0free fettuccine. i have tried other pasta (lentil pasta and quinoa shells) that work well
NT
What brands of gluten/free fettuccini do you like?
Richa
I havent tried fettuccine. Some Quinoa, Chickpea or lentil pasta brands have good elbows and penne.
Heike
Made this recipe today. Absolutely loved it. A keeper.
Amelia
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!!
Jaime
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!
Richa
Thats amazing. I am so glad everyone loved it!
Iman
Just to confirm, is that just 2tbsp of cashew? I’m so excited to try this
Richa
Yes
Kris Coulter
I made this last night. It was amazing! We served it with vegan sausage and roasted broccoli.
Richa
yesss!!
Terri C
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.
Celeste
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.
Richa
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.
Teri
Would it still taste good if you left out the seeds and nuts?
Richa
You can leave them out. Add another tbsp of oil for creamyness and blend the mixture longer.
Gratsia
Cant eat soya or fermented products like yeast due to allergy. Will it be ok without it?
Richa
yes it should work without it.
Norma
I made this last night. It was yummo! Thanks Richa for making vegan food hubby-friendly!
Lynda Birch
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!
Eti
Oh! I just noticed… the rating is working from my I-Pad. Thanks for taking care of it 🙂
Eti
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…
Richa
Awesome! So glad that your partner loved it too!
Ellen Lederman
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!
Richa
toasted walnuts sound great as a topping! So glad it turned out well!
Régine Bohar
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!
Richa
Awesome!
Arlynn
How much cashews?
Richa
2 tbsp
Sylvia
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!
Richa
Awesome! yes the concentrated smoky heat from the flakes brings out other other flavors so much more!
Kathy
May I ask what type or brand of fettuccini noodles you like to use? I plan to make this to hopefully impress my daughter!
Richa
Hi Kathy, I use the Whole foods brand organic fettuccine.
Megan Davis
This looks amazing! So happy I found your blog. I will definitely try this later. Thank you for sharing!
Nicole
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.
Richa
Perfect!!
Many Things Vegan
Awesome recipe! I’ll be making this today!
Tracy D White
This is a must try. I cannot wait.
Heidi
is savoury yeast the same as nutritional yeast? Many thanks Heidi M.
Richa
I am not sure. It should say nutritional yeast on the label.
Morgan
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.
Richa
That was quick Morgan! I am so glad everyone loved it!! <3
Sweta
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.
Richa
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.
Régine Bohar
I love the metric addition! Your recipes are delicious , and the instructions so easy to follow! Many thanks.
Ellen Lederman
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?
Richa
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:)
Ellen Lederman
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.
Richa
Oh. Good to know that it was a false alarm. Happy cooking!
Régine Bohar
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?).
Richa
sometimes i am thinking of a different recipe while writing 🙂 updated
Cassie Autumn Tran
Fettuccine alfredo used to be one of my favorite dishes! I love how high in protein this recipe is!
Richa
Thats great! I hadnt even noticed. Good to put this under high protein options