Here’s a classic no one ever thinks could possibly be re-created without butter and heavy cream. But it can be done, and this one won’t weigh you down for days with loads of dairy. So say hello to the creamiest-ever vegan fettuccine Alfredo! Oh, and if you’re allergic to nuts, just replace the cashews with the same measurement of soft tofu and use 1/2 cup water when blending.

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Mushroom Fettuccine Alfredo [Vegan]

Serves

4-6

Cooking Time

25

Ingredients

For the Alfredo:

  • 1 pound fettuccine
  • 1 and 1/2 cups raw cashews, soaked in hot water for 20 minutes
  • 1 cup water
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon freshly squeezed lemon juice, plus 1 to 2 teaspoons (optional)
  • 1 cup finely chopped onion (about 1 onion)
  • 2 tablespoons olive oil
  • 2 large portobello mushrooms, thinly sliced
  • 4 cups thinly sliced cremini mushrooms (about 10-ounces)
  • 4 garlic cloves, minced
  • 1/2 to 1 teaspoon sea salt, plus more for seasoning
  • 1/2 teaspoon ground pepper, plus more for seasoning
  • 1/2 cup dry white wine or low-sodium vegetable stock
  • 2 tablespoons finely chopped fresh basil
  • 1 teaspoon dried parsley
  • 4 cups packed baby spinach
  • 1 cup low-sodium vegetable stock
  • 1/4 cup of the Parm

For the Parm:

  • 2/3 cup raw cashews, almonds, or pistachios
  • 1/4 cup nutritional yeast
  • 1 teaspoon sea salt
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Preparation

For the Alfredo:

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain, but do not rinse.
  2. Meanwhile, drain and rinse the cashews and add to a high powered blender along with the water, vinegar, and 1 tablespoon lemon juice. Blend until very smooth.
  3. In a large pan over medium heat, sauté the onion in the olive oil for 2 minutes until just softened. Add the mushrooms and cook for 4 minutes. When mushrooms are half cooked and start to release some moisture, stir in the garlic, salt, and pepper and cook for 3 to 4 minutes.
  4. Once mushrooms have shrunk and released most of their moisture, add the white wine. Add the 1 to 2 teaspoons lemon juice if using stock in place of the wine. Simmer for 7 minutes until most of the liquid has reduced. Reduce heat to medium-low, stir in the basil and parsley, and cook for another minute.
  5. Stir in the cashew cream and spinach, and slowly stir in the stock. Cook for about 4 minutes until the spinach is wilted and soft but still bright green.
  6. Add the pasta to the pan and toss to combine everything well. Cook for 3 minutes.
  7. Serve immediately and add The Parm on top and ground pepper and salt to taste. If reheating leftovers, heat in a pan and add small amounts of vegetable stock while tossing the pasta to thin out the sauce. Refrigerate any leftovers and consume within 5 days.

For the Parm:

  1. Combine all the ingredients together in a food processor and process until a fine crumb or meal is formed.
  2.  Store in a jar or container in the fridge for up to 3 weeks.
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