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Creamy Vegan Mushroom Fettuccine Alfredo


  • For the Alfredo Sauce:
  • 1 cup unsweetened almond milk
  • 1 cup raw cashews
  • 2 tbsp nutritional yeast
  • 1 tsp lemon juice
  • 1 teaspoon garlic powder
  • ½ tsp salt
  • Everything Else:
  • 1 lb vegan fettuccini pasta
  • 34 tbsp olive
  • 1 lb white button or Crimini mushrooms, sliced
  • 1 yellow onion, minced
  • 35 cloves garlic, minced
  • 12 tsp each, salt & pepper
  • For the Vegan Parm:
  • ½ cup raw cashews
  • 1 tbsp nutritional yeast
  • ¼ tsp garlic powder
  • ⅛ tsp salt
  • Garnish:
  • fresh parsley, chopped
  • ground black pepper


  1. Cook pasta according to package instructions. Rinse and drain with cold water.
  2. Meanwhile, combine ingredients for Vegan Parm in a high-speed blender and pulse till a parmesan cheese texture is achieved. Transfer to a small bowl and set aside. Then, combine sauce ingredients in your blender and mix on highest speed till smooth and creamy. Set aside.
  3. Heat 3 tbsp olive oil on a large pan. Add onions & garlic and sauté for 2-3 minutes on med/low heat. While consistency mixing, add mushrooms, salt, and pepper, and cook another 1-2 minutes.
  4. Add pasta & sauce and mix till combined. Cook another few minutes, until desired serving temperature.
  5. Generously top with vegan parm and fresh parsley. Enjoy immediately, or store for 1-2 days in an airtight container.