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Mushroom Alfredo (dairy-free)
Pasta
Ingredients:
- 12 oz mushrooms (cremini or white), sliced
- 3 garlic cloves, minced
- 2 tbsp vegan butter
- 1 cup raw cashews (soaked in hot water 20 min)
- 1 1/2 cups unsweetened non-dairy milk (like almond or oat)
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp onion powder
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 12 oz cooked pasta (fettuccine or your choice)
- fresh parsley, chopped (for garnish)
Equipments:
- Large skillet
- High-speed blender (for cashew sauce)
- Large pot (for pasta)
- Measuring cups and spoons
Meal Prep Friendly
Leftover Friendly
Soy-Free
Features:
Meal Prep Friendly
Leftover Friendly
Soy-Free
Nutrition:
Serving Size 1½ cups Calories 350 Carbohydrates 45g Fat 13g Fiber 4g Protein 9g Monounsaturated 6g Saturated 1.5g Trans 0g Vitamin A 40mcg Vitamin C 2mg Calcium 80mg Iron 3mg Potassium 600mg Cholesterol 0mg Sodium 350mg Sugar 4g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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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 and cook until fragrant. Set aside.
- Make the Alfredo Sauce – Drain soaked cashews and blend with 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.
Mushroom Alfredo (dairy-free)
4 Servings
Prep 10 min + 20 min cashew soak
Cook 20 min
Ingredients:
- 12 oz mushrooms (cremini or white), sliced
- 3 garlic cloves, minced
- 2 tbsp vegan butter
- 1 cup raw cashews (soaked in hot water 20 min)
- 1 1/2 cups unsweetened non-dairy milk (like almond or oat)
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp onion powder
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 12 oz cooked pasta (fettuccine or your choice)
- fresh parsley, chopped (for garnish)
Features:
Meal Prep Friendly
Leftover Friendly
Soy-Free
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 and cook until fragrant. Set aside.
- Make the Alfredo Sauce – Drain soaked cashews and blend with 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.
