Creamy Vegan Mushroom Fettuccine Alfredo

Updated: Oct 28, 2018

4 servings

Fettuccine Alfredo ingredients:

400 g fettuccine

1 1/2 cups raw cashews (soaked for 20 minutes in hot water)

1 cup fresh water (1/2 a cup if using tofu instead of cashews)

1 teaspoon apple cider vinegar

1 tablespoon lemon juice

2 tablespoons olive oil

1 cup finely chopped white onion

2 large portobello mushroom caps, thinly sliced

4 cups thinly sliced FreshlyGrounds Oyster mushrooms

4 garlic cloves, minced

1/2 teaspoon sea salt

1/2 teaspoon ground pepper

1/2 cup dry white wine (vegan friendly)

2 tablespoons fresh basil, finely chopped

1 teaspoon dried parsley

4 cups fresh baby spinach

1 cup vegetable stock

Vegan Parmesan ingredients (optional - can also buy a vegan parmesan product!)

2/3 cup raw cashews

1⁄4 cup nutritional yeast

1 teaspoon sea salt

To make the vegan parmesan, combine ingredients together in a food processor until a fine crumb or meal is formed. Store in a jar or container in the fridge. Lasts up to 3 weeks.


Bring a large pot of salted water to a boil. Cook noodles to al dente. Drain but do not rinse.

Meanwhile, rinse and drain cashews from the soaking water and add to a high-powered blender along with water, apple cider vinegar, and lemon juice. Blend until very smooth.

In a large pan over medium heat sauté onion in olive oil for 2 minutes until soft and fragrant.

Then add mushrooms and cook for 4 minutes. When mushrooms are half cooked and start to release some moisture, stir in minced garlic, sea salt, and ground pepper and cook for another 3 to 4 minutes.

Once mushrooms have shrunk and released all their water, add in white wine (or replace with an equal amount of vegetable stock, plus 1 to 2 teaspoons of lemon juice) and simmer for 7 minutes. Reduce heat to medium-low and stir in fresh basil and dried parsley and cook for another minute.

Then stir in the cashew cream, spinach, and slowly stir in 1 cup of vegetable stock. Stirring for about 4 minutes.

Add noodles to the pan and toss to combine everything well and coat noodles in sauce for 3 minutes.

Add 2 to 3 tablespoons of vegan parmesan and toss to combine. Serve with more vegan parmesan and ground pepper as garnish.

Adapted from