Vegan Fettuccine Alfredo is one of my favorite dishes to make. I often make it using cashews, like this recipe for gluten free vegan Alfredo Sauce (which is basically an elevated version of my Creamy Pasta Pasta). This recipe however, is nut free, so no cashews required! It is also loaded with mushrooms and asparagus, making it the perfect vegan friendly main dish.
This Alfredo sauce is so creamy and delicious that no one would ever guess it was dairy-free! I actually made it with spaghetti noodles because that’s all I happened to have on hand, so my photos are not technically fettucine alfredo; but no matter the pasta, the sauce tastes amazing either way.
How to Make Creamy Vegan Alfredo Sauce (Nut Free):
Ingredients:
1/4 Cup Vegan Butter
1/2 lb White Button Mushrooms
2-3 Cloves Garlic
1 Tbsp All Purpose Flour
1 Cup Water
1/4 Cup Coconut Cream
1/2 tsp Salt
1/8 tsp Ground Black Pepper
1 Tbsp Nutritional Yeast
1/4 Cup Chopped Parsley
Method:
Mince the garlic, and cut the mushrooms into quarters. Place the mushrooms, vegan butter, and minced garlic into a medium skillet over medium-low heat. Cover the pan and cook for 10 minutes, stirring occasionally.
While the mushrooms cook, dice the asparagus into bite sized sticks approximately 1 1/2 inches long. Chop the parsley and set it aside for later.
Add the asparagus to the pan, increase the heat to medium heat, cover with a lid, and cook for 3-5 minutes, just until the asparagus is tender.
Remove the asparagus and mushrooms from the pan with a slotted spoon; leaving the butter in the pan.
Mix the flour into the butter over medium heat, and then slowly add water, stirring constantly, to make a sauce.
Bring to a simmer, and then stir in the coconut cream and nutritional yeast.
Add the salt, pepper, and parsley, and return the asparagus and mushrooms to the pan. Let simmer for 1-2 minutes.
Serve over pasta. Enjoy!
Mushroom and Asparagus Creamy Vegan Alfredo Sauce (Nut Free)
This Vegan Alfredo Sauce recipe is dairy-free, nut-free, and so creamy! This delicious pasta recipe is also made with mushrooms and asparagus.
Ingredients
- 1/4 Cup Vegan Butter
- 1/2 lb White Button Mushrooms
- 2-3 Cloves Garlic
- 1 Tbsp All Purpose Flour
- 1 Cup Water
- 1/4 Cup Coconut Cream
- 1/2 tsp Salt
- 1/8 tsp Ground Black Pepper
- 1 Tbsp Nutritional Yeast
- 1/4 Cup Chopped Parsley
Instructions
Mince the garlic, and cut the mushrooms into quarters. Place the mushrooms, vegan butter, and minced garlic into a medium skillet over medium-low heat. Cover the pan and cook for 10 minutes, stirring occasionally.
While the mushrooms cook, dice the asparagus into bite sized sticks approximately 1 1/2 inches long. Chop the parsley and set it aside for later.
Add the asparagus to the pan, increase the heat to medium heat, cover with a lid, and cook for 3-5 minutes, just until the asparagus is tender.
Remove the asparagus and mushrooms from the pan with a slotted spoon; leaving the butter in the pan.
Mix the flour into the butter on the pan over medium heat. Slowly add water, stirring constantly, to make a sauce.
Bring to a simmer, and then stir in the coconut cream and nutritional yeast.
Add the salt, pepper, and parsley, and return the asparagus and mushrooms to the pan. Let simmer for 1-2 minutes. Serve over pasta. Enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 203Total Fat: 15gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 396mgCarbohydrates: 16gFiber: 2gSugar: 11gProtein: 3g