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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

    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 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

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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! ⭐⭐⭐⭐

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    1. Eve

      November 09, 2018 at 11:21 am

      Where does the protein come from?

      Reply
      • Richa

        November 09, 2018 at 1:42 pm

        pasta. Depending on the pasta used it will vary, some 3-4 gm less or more per serve.

        Reply
    2. Kelly Hopper

      October 03, 2018 at 7:21 pm

      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
      • Richa

        October 04, 2018 at 9:27 pm

        thats amazinG!!

        Reply
    3. MSLILJAK

      July 30, 2018 at 9:09 am

      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
      • Richa

        July 30, 2018 at 10:12 am

        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
    4. Kristen

      July 17, 2018 at 5:54 am

      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
      • Richa

        July 17, 2018 at 10:32 am

        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
    5. Catarina

      June 26, 2018 at 10:56 pm

      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
      • Richa

        June 27, 2018 at 10:02 am

        if you have miso, use a tsp of that. the sauce should taste great even without nutritional yeast

        Reply
    6. Sammie

      April 20, 2018 at 9:01 am

      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
      • Richa

        April 20, 2018 at 9:57 am

        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
    7. Uma

      April 08, 2018 at 6:24 am

      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
      • Richa

        April 08, 2018 at 11:24 am

        Awesome!!

        Reply
    8. Jas

      April 07, 2018 at 12:19 pm

      Question – can I use a small red potato, or does it need to be a regular potato?

      Reply
      • Richa

        April 07, 2018 at 2:23 pm

        yes. peel and use

        Reply
    9. Kristy

      March 02, 2018 at 5:45 pm

      5 stars
      Can I use frozen cauliflower?

      Reply
      • Richa

        March 02, 2018 at 7:12 pm

        yes

        Reply
    10. DCH

      January 09, 2018 at 4:08 pm

      We had this for the first time last night and it was FANTASTIC 🙂 This will be a regular from now on!

      Reply
      • Richa

        January 09, 2018 at 4:19 pm

        yay!!

        Reply
    11. Olivia

      December 19, 2017 at 8:09 pm

      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
    12. Alisa

      December 17, 2017 at 4:40 pm

      5 stars
      This was great!! Thanks for sharing 😊😋

      Reply
    13. Jojo

      November 13, 2017 at 7:24 am

      This looks so gorgeous and creamy and comforting. I can’t wait to try it.

      Reply
    14. Jackie van der Meer-Cairncross

      November 05, 2017 at 12:41 pm

      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
      • Richa

        November 05, 2017 at 1:43 pm

        yay!

        Reply
    15. Christine

      November 03, 2017 at 6:12 pm

      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
    16. Lea

      November 01, 2017 at 5:23 pm

      5 stars
      This looks & sounds incredibly delicious!

      Best, Lea from Vegan Glueckskind
      https://vegan-glueckskind.com

      Reply
    17. AV

      October 19, 2017 at 3:43 am

      4 stars
      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/

      Reply
    18. Vee

      October 15, 2017 at 4:33 pm

      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
      • Richa

        October 15, 2017 at 4:43 pm

        pepita seeds or other nuts in place of cashews, more cauliflower in place of potato.

        Reply
    19. Sarah

      October 10, 2017 at 9:23 pm

      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
    20. lacey

      September 30, 2017 at 1:22 pm

      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
      • Richa

        October 01, 2017 at 1:26 pm

        Omit it or use a bit of mirin.

        Reply
    21. NT

      September 23, 2017 at 6:54 pm

      What brand of gluten-free fettuccine do you like?

      Reply
      • Richa

        September 26, 2017 at 11:54 am

        I havent tried gluten0free fettuccine. i have tried other pasta (lentil pasta and quinoa shells) that work well

        Reply
    22. NT

      September 23, 2017 at 6:53 pm

      5 stars
      What brands of gluten/free fettuccini do you like?

      Reply
      • Richa

        September 23, 2017 at 7:19 pm

        I havent tried fettuccine. Some Quinoa, Chickpea or lentil pasta brands have good elbows and penne.

        Reply
    23. Heike

      September 23, 2017 at 2:10 pm

      5 stars
      Made this recipe today. Absolutely loved it. A keeper.

      Reply
    24. Amelia

      September 16, 2017 at 1:13 am

      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
    25. Jaime

      September 10, 2017 at 9:16 pm

      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
      • Richa

        September 10, 2017 at 11:52 pm

        Thats amazing. I am so glad everyone loved it!

        Reply
    26. Iman

      September 07, 2017 at 8:01 pm

      Just to confirm, is that just 2tbsp of cashew? I’m so excited to try this

      Reply
      • Richa

        September 07, 2017 at 8:02 pm

        Yes

        Reply
    27. Kris Coulter

      September 07, 2017 at 4:56 am

      5 stars
      I made this last night. It was amazing! We served it with vegan sausage and roasted broccoli.

      Reply
      • Richa

        September 07, 2017 at 10:46 am

        yesss!!

        Reply
    28. Terri C

      September 05, 2017 at 8:38 pm

      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
    29. Celeste

      September 04, 2017 at 9:54 pm

      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
      • Richa

        September 10, 2017 at 12:25 am

        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
    30. Teri

      September 04, 2017 at 11:53 am

      Would it still taste good if you left out the seeds and nuts?

      Reply
      • Richa

        September 04, 2017 at 4:01 pm

        You can leave them out. Add another tbsp of oil for creamyness and blend the mixture longer.

        Reply
    31. Gratsia

      September 04, 2017 at 7:40 am

      Cant eat soya or fermented products like yeast due to allergy. Will it be ok without it?

      Reply
      • Richa

        September 04, 2017 at 7:05 pm

        yes it should work without it.

        Reply
    32. Norma

      September 02, 2017 at 6:57 pm

      I made this last night. It was yummo! Thanks Richa for making vegan food hubby-friendly!

      Reply
    33. Lynda Birch

      September 02, 2017 at 9:21 am

      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
    34. Eti

      September 01, 2017 at 1:26 pm

      Oh! I just noticed… the rating is working from my I-Pad. Thanks for taking care of it 🙂

      Reply
    35. Eti

      September 01, 2017 at 1:25 pm

      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
      • Richa

        September 01, 2017 at 2:25 pm

        Awesome! So glad that your partner loved it too!

        Reply
    36. Ellen Lederman

      August 31, 2017 at 6:20 pm

      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
      • Richa

        August 31, 2017 at 9:58 pm

        toasted walnuts sound great as a topping! So glad it turned out well!

        Reply
    37. Régine Bohar

      August 31, 2017 at 1:27 pm

      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
      • Richa

        August 31, 2017 at 5:23 pm

        Awesome!

        Reply
        • Arlynn

          September 06, 2017 at 10:23 am

          How much cashews?

          Reply
          • Richa

            September 07, 2017 at 11:14 pm

            2 tbsp

            Reply
    38. Sylvia

      August 30, 2017 at 2:12 pm

      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
      • Richa

        August 30, 2017 at 2:19 pm

        Awesome! yes the concentrated smoky heat from the flakes brings out other other flavors so much more!

        Reply
    39. Kathy

      August 29, 2017 at 1:59 pm

      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
      • Richa

        August 30, 2017 at 12:50 am

        Hi Kathy, I use the Whole foods brand organic fettuccine.

        Reply
    40. Megan Davis

      August 29, 2017 at 12:16 pm

      5 stars
      This looks amazing! So happy I found your blog. I will definitely try this later. Thank you for sharing!

      Reply
    41. Nicole

      August 28, 2017 at 7:00 pm

      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
      • Richa

        August 28, 2017 at 7:41 pm

        Perfect!!

        Reply
    42. Many Things Vegan

      August 28, 2017 at 12:26 pm

      Awesome recipe! I’ll be making this today!

      Reply
    43. Tracy D White

      August 28, 2017 at 6:52 am

      This is a must try. I cannot wait.

      Reply
    44. Heidi

      August 27, 2017 at 11:08 pm

      is savoury yeast the same as nutritional yeast? Many thanks Heidi M.

      Reply
      • Richa

        August 28, 2017 at 5:00 pm

        I am not sure. It should say nutritional yeast on the label.

        Reply
    45. Morgan

      August 27, 2017 at 10:46 pm

      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
      • Richa

        August 27, 2017 at 11:05 pm

        That was quick Morgan! I am so glad everyone loved it!! <3

        Reply
    46. Sweta

      August 27, 2017 at 8:21 pm

      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
      • Richa

        August 27, 2017 at 10:37 pm

        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
    47. Régine Bohar

      August 27, 2017 at 6:48 pm

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

      Reply
    48. Ellen Lederman

      August 27, 2017 at 6:18 pm

      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
      • Richa

        August 27, 2017 at 7:14 pm

        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
        • Ellen Lederman

          August 28, 2017 at 6:42 pm

          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
          • Richa

            August 28, 2017 at 7:40 pm

            Oh. Good to know that it was a false alarm. Happy cooking!

            Reply
    49. Régine Bohar

      August 27, 2017 at 5:12 pm

      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
      • Richa

        August 27, 2017 at 5:56 pm

        sometimes i am thinking of a different recipe while writing 🙂 updated

        Reply
    50. Cassie Autumn Tran

      August 27, 2017 at 4:34 pm

      Fettuccine alfredo used to be one of my favorite dishes! I love how high in protein this recipe is!

      Reply
      • Richa

        August 27, 2017 at 5:57 pm

        Thats great! I hadnt even noticed. Good to put this under high protein options

        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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    Vegan Richa 's Indian Kitchen Cookbook

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    • Vegan Richa’s Indian kitchen cookbook
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