Mushroom Alfredo (Dairy-free)
Ingredients:
- 340 g (12 oz) mushrooms
- 9 g (3) garlic cloves
- 2 tbsp vegan butter
- 130 g (1 cup) raw cashews
- 360 ml (1½ cups) unsweetened non-dairy milk
- 10 g (2 tbsp) nutritional yeast
- 15 ml (1 tbsp) lemon juice
- 2.3 g (1 tsp) onion powder
- 3 g (½ tsp) salt
- 0.5 g (¼ tsp) black pepper
- 340 g (12 oz) cooked pasta
- fresh parsley, chopped (for garnish)
Equipments:
Features:
Soy-Free
Refined Sugar-Free
Leftover Friendly
Nutrition:
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Give the mushrooms room in the pan and let them cook undisturbed for the first few minutes — overcrowding steams them instead of letting them turn deeply golden.
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.
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.
Every ingredient here earns its place, but a few really shape the dish. The mushrooms adds a savory, meaty depth. The garlic cloves builds a savory, aromatic base. The raw cashews blends into a rich, creamy base that stands in for dairy. The nutritional yeast adds a cheesy, savory umami note.
Mushroom Alfredo (Dairy-free)
Ingredients:
- 340 g (12 oz) mushrooms
- 9 g (3) garlic cloves
- 2 tbsp vegan butter
- 130 g (1 cup) raw cashews
- 360 ml (1½ cups) unsweetened non-dairy milk
- 10 g (2 tbsp) nutritional yeast
- 15 ml (1 tbsp) lemon juice
- 2.3 g (1 tsp) onion powder
- 3 g (½ tsp) salt
- 0.5 g (¼ tsp) black pepper
- 340 g (12 oz) cooked pasta
- fresh parsley, chopped (for garnish)
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The mushrooms adds a savory, meaty depth. The garlic cloves builds a savory, aromatic base. The raw cashews blends into a rich, creamy base that stands in for dairy. The nutritional yeast adds a cheesy, savory umami note.
Prep:
Give the mushrooms room in the pan and let them cook undisturbed for the first few minutes — overcrowding steams them instead of letting them turn deeply golden.
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.
