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Mushroom Alfredo (Dairy-free)
Pasta
Ingredients:
- 340 g (12 oz) mushrooms (cremini or white), sliced
- 3 garlic cloves, minced
- 2 tbsp vegan butter
- 130 g (1 cup) raw cashews (soaked in hot water 20 min)
- 360 ml (1½ cups) unsweetened non-dairy milk (like almond or oat)
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp onion powder
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 340 g (12 oz) cooked pasta (fettuccine or your choice)
- fresh parsley, chopped (for garnish)
Equipments:
- Large pot (for pasta)
- Large skillet
- Measuring cups and spoons
- High-speed blender (for cashew sauce)
20 minutes or less
Soy-Free
Leftover Friendly
Features:
20 minutes or less
Soy-Free
Leftover Friendly
Nutrition:
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Instructions:
- Cook the Mushrooms
Heat 2 tbsp vegan butter in a large skillet over medium heat. Add 340 g (12 oz) sliced mushrooms and sauté for 7–10 minutes until golden and tender. Add 3 minced garlic cloves in the last 2 minutes. Set aside. - Make the Alfredo Sauce
Drain soaked cashews and blend with 360 ml (1½ cups) non-dairy milk, 2 tbsp nutritional yeast, 1 tbsp lemon juice, 1 tsp onion powder, ½ tsp salt, and ¼ tsp black pepper until completely smooth. - Combine
Pour the cashew sauce into the skillet with mushrooms. Stir and cook over low heat for 3–5 minutes until warmed through and slightly thickened. - Toss with Pasta
Add 340 g (12 oz) cooked pasta to the skillet and toss well to coat evenly. - Serve
Garnish with fresh chopped parsley and serve warm.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Notes:
- Soak cashews in hot water for 20 minutes (or cold water for 4 hours) before blending for the creamiest sauce.
- A high-speed blender gives a silkier sauce than a regular blender or food processor.
Storage:
- Fridge for up to 4 days. Reheat over low heat with a splash of non-dairy milk to loosen.
Swaps:
- Use silken tofu instead of cashews for a lower-fat, nut-free sauce.
- Swap fettuccine for penne, rigatoni, or zucchini noodles.
Tips:
- Don’t boil the sauce after adding it to the mushrooms — simmer over low heat only to prevent the cashew cream from breaking.
Mushroom Alfredo (Dairy-free)
4 Servings
Prep 10 min + 20 min soak
Cook 20 min
Ingredients:
- 340 g (12 oz) mushrooms (cremini or white), sliced
- 3 garlic cloves, minced
- 2 tbsp vegan butter
- 130 g (1 cup) raw cashews (soaked in hot water 20 min)
- 360 ml (1½ cups) unsweetened non-dairy milk (like almond or oat)
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp onion powder
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 340 g (12 oz) cooked pasta (fettuccine or your choice)
- fresh parsley, chopped (for garnish)
Features:
20 minutes or less
Soy-Free
Leftover Friendly
Instructions:
- Cook the Mushrooms
Heat 2 tbsp vegan butter in a large skillet over medium heat. Add 340 g (12 oz) sliced mushrooms and sauté for 7–10 minutes until golden and tender. Add 3 minced garlic cloves in the last 2 minutes. Set aside. - Make the Alfredo Sauce
Drain soaked cashews and blend with 360 ml (1½ cups) non-dairy milk, 2 tbsp nutritional yeast, 1 tbsp lemon juice, 1 tsp onion powder, ½ tsp salt, and ¼ tsp black pepper until completely smooth. - Combine
Pour the cashew sauce into the skillet with mushrooms. Stir and cook over low heat for 3–5 minutes until warmed through and slightly thickened. - Toss with Pasta
Add 340 g (12 oz) cooked pasta to the skillet and toss well to coat evenly. - Serve
Garnish with fresh chopped parsley and serve warm.
