Creamy Vegan Mushroom Fettuccine Alfredo
Ingredients
Alfredo sauce
- 1 cup unsweetened almond milk
- 1 cup raw cashews
- 2 tbsp nutritional yeast
- 1 tsp lemon juice
- 1 teaspoon garlic powder
- 1/2 tsp salt
Main dish
- 1 lb vegan fettuccini pasta
- 3-4 tbsp olive oil
- 1 lb white button or crimini mushrooms, sliced
- 1 yellow onion, minced
- 3-5 cloves garlic, minced
- 1-2 tsp each, salt & pepper
Vegan parmesan
- 1/2 cup raw cashews
- 1 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/8 tsp salt
Garnish
- fresh parsley, chopped
- ground black pepper
Preparation
Cook pasta according to package instructions. Rinse and drain with cold water.
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.
Heat 3 tbsp olive oil on a large pan. Add onions & garlic and sauté for 2-3 minutes on med/low heat.
While mixing, add mushrooms, salt, and pepper, and cook another 1-2 minutes.
Add pasta & sauce and mix till combined. Cook another few minutes, until desired serving temperature.
Generously top with vegan parm and fresh parsley. Enjoy immediately, or store for 1-2 days in an airtight container.
