Watch how to make easy vegan mushroom fettuccine alfredo

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Vegan cashew cream is a delicious base that can be used plainly, or mixed with sweet or savory add-ins to create sandwich spreads, veggie dips, taco toppings and so much more.
Cashew cream is also the base for creamy sauces, including alfredo. This recipe from HealthNut Nutrition blends mushrooms, shallots and garlic with the cream for a lovely alfredo sauce. Watch the video for complete guided instructions.
Easy vegan mushroom fettuccine alfredo
Preparation Time: 5 minutes (plus time to soak cashews)
Total Time: 20 minutes
Serves: 3-4
1/2 package (200 grams) brown rice fettucine noodles
1/2 cup raw cashews (soaked overnight or at least 3 hours)
1 tablespoon lemon juice
1/2 cup filtered water
2 tablespoons olive oil
1 shallot, small, sliced thin
2 cups king oyster mushrooms, sliced thin
3 cloves garlic, minced
1 cup pasta water
1/2 bouillon cube, vegetable or vegan chicken
2 tablespoons basil, fresh, chopped small
3 sprigs thyme
1/2 teaspoon paprika
1/2 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
Optional: 1 teaspoon fresh parsley for garnish
1. Cook pasta to al dente. Reserve one cup of the cooking water; drain the rest and rinse the pasta in cold water. Set aside.
2. Blend cashews, lemon juice and water until smooth. Set aside.
3. Put a large saucepan on medium-low heat; add olive oil and cook shallot and mushrooms for 2-3 minutes.
4. Add garlic and cook for another minute. Add reserved pasta water.
5. Add bouillon cube, herbs (basil, thyme) and spices (paprika, sea salt, black pepper). Increase heat to medium and simmer for 2-4 minutes, stirring occasionally.
6. Stir in the cashew cream; reduce heat to low, cover and simmer for 2 minutes. Sauce should thicken.
7. Turn off the heat; add pasta and stir well. Sauce should heat pasta through before serving.
Tip for cashew quick-soak: If you don't have the time to soak cashews overnight, try soaking them for 15 minutes in hot water. Bring a pot of water to a boil, then remove from heat; add cashews and let them sit. Drain after 15 minutes, and they are ready to blend!
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