Creamy Alfredo Sauce is a classic pasta dish, often served over Fettucine pasta. This vegan, mushroom alfredo sauce is made without any dairy or gluten, and is full of flavor.
I use cashews in this recipe to make alfredo sauce. It makes the sauce rich and creamy, and thickens up very well. The nutritional yeast adds a little cheesy flavor. If you have never used nutritional yeast before, then I feel it is worth mentioning that nutritional yeast is not the same thing as bakers yeast; so, if you don’t have nutritional yeast, just skip the ingredient, don’t try substituting it with a different type of yeast. Nutritional yeast is an inactivated yeast that provides a cheesy flavor. You’ll find that I use it in a lot of my recipes – my kids love it!
How to make Vegan Mushroom Alfredo Sauce
Ingredients:
1 Tbsp Olive Oil
3 Cloves Garlic, minced
1/2 lb button mushrooms, cut into quarters
3/4 Cup Cashews
2 Cups Water
3 Tbsp Nutritional Yeast
1 tsp Salt
1/2 tsp Dried Oregano
3 Cups Baby Spinach
1 Package of Pasta, approximately 400g (Gluten-free optional)
Method:
Cook your pasta as per package instructions. While your pasta is cooking, prepare the sauce:
Blend together cashews, water, nutritional yeast and salt. Set aside.
Heat oil, garlic and mushrooms in a medium skillet over medium heat. Cook for 5 minutes, stirring occasionally to avoid burning the garlic.
Add the cashew sauce and oregano, and bring to a boil, stirring constantly and scraping the bottom of the pan.
Once the sauce comes to a boil, reduce the heat to low and stir in the spinach. Let simmer for 1 minute. Toss the sauce together with the cooked pasta, and serve.
Creamy Mushroom Alfredo Pasta
Try this recipe for a rich and creamy, dairy-free, gluten-free, vegan-friendly alfredo pasta sauce made with mushrooms.
Ingredients
- 1 Tbsp Olive Oil
- 3 Cloves Garlic
- 1/2 lb button mushrooms
- 3/4 Cup Cashews
- 2 Cups Water
- 3 Tbsp Nutritional Yeast
- 1 tsp Salt
- 1/2 tsp Dried Oregano
- 3 Cups Baby Spinach
- 400g Pasta (Gluten-free optional)
Instructions
Cook your pasta as per package instructions. While your pasta is cooking, prepare the sauce:
Blend together cashews, water, nutritional yeast and salt. Set aside.
Mince the garlic, and cut the mushrooms into quarters.
Heat oil, garlic and mushrooms in a medium skillet over medium heat. Cook for 5 minutes, stirring occasionally to avoid burning the garlic.
Add the cashew sauce and oregano, and bring to a boil, stirring constantly and scraping the bottom of the pan.
Once the sauce comes to a boil, reduce the heat to low and stir in the spinach. Let simmer for 1 minute. Toss the sauce together with the cooked pasta, and serve.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 381Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 775mgCarbohydrates: 46gFiber: 6gSugar: 3gProtein: 15g
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Does the sauce freeze well?
I haven’t tried freezing the sauce before but I imagine it would freeze just fine. If it separates at all when it defrosts, just give it a quick stir and it should be good!