Creamy Vegan Mushroom Alfredo

Creamy Vegan Mushroom Alfredo Pasta Sauce

Creamy Mushroom Alfredo Pasta

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!

Creamy Mushroom Alfredo Pasta Sauce

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
Yield: 4 - 6 Servings

Creamy Mushroom Alfredo Pasta

Creamy Mushroom Alfredo Pasta

Try this recipe for a rich and creamy, dairy-free, gluten-free, vegan-friendly alfredo pasta sauce made with mushrooms.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

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:

4

Serving Size:

1

Amount Per Serving: Calories: 381Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 775mgCarbohydrates: 46gFiber: 6gSugar: 3gProtein: 15g

1 thought on “Creamy Vegan Mushroom Alfredo Pasta Sauce

  1. Pingback: Mushroom & Asparagus Creamy Alfredo Sauce (Nut Free) – The Home Baked Vegan

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