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Vegan Alfredo for two, tossed in a delicious cashew (or hemp) cream, with sauteed mushrooms, Meyer lemon zest and a secret ingredient that gives this extra complexity, flavor and depth. Can be made in under 30 minutes! #veganalfredo #veganalfredosauce

Vegan Fettuccine Alfredo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 103 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: vegan, pasta,
  • Method: stove top
  • Cuisine: italian
  • Diet: Vegan

Description

Date night Vegan Alfredo for two, tossed in a delicious cashew (or hemp) cream, with sauteed mushrooms, Meyer lemon zest and a secret ingredient that gives this extra complexity, flavor and depth. Can be made in under 30 minutes! Try this with Smoked Mushrooms for extra WOW factor!


Ingredients

Units Scale
  • 5 ounces dry pasta, cooked to package direction
  • 1 cup fresh peas (or frozen, or sub snow peas or steamed broccoli)
  • optional: 8 ounces mushrooms, sauteed, or try smoked mushrooms!

Vegan Alfredo Sauce:

Garnish: pepper, chili flakes, lemon zest ( Meyer lemons are especially nice), Italian parsley or Vegan cheesy sprinkle


Instructions

  1. Cook Pasta: Set salted water to boil in a large pot and cook pasta according to directions. If using fresh or frozen peas, feel free to add to the pasta water, during the last minute of cooking.
  2. Make Alfredo Sauce: Heat oil over med low heat,  and saute onion and garlic until tender and golden. Place it in a blender along with cashews, veggie broth, nutritional yeast, miso, salt, nutmeg.  Blend until creamy and smooth.
  3. Saute or smoke the mushrooms. If sauteeing, heat olive oil in a skillet over medium heat. Add mushrooms and saute 6-7 minutes,  until golden and tender, seasoniong with salt.
  4. Combine: Drain the pasta, add to a large pan along with the alfredo sauce, toss, and gently warm over low heat. Add the mushrooms and toss to coat (leaving a few for the top for garnish if you like).
  5. Divide among two bowls.
  6. Garnish with lemon zest, pepper, chili flakes and chopped parsley.

Notes

Cashews– need to be soaked 4-8 hours in water (and drained) or use a high-powered blender. Or alternatively, simmer the cashews in water boiling water for 15 minutes until tender.  For nut allergies, hemp seeds are a good substitution (and no need to soak).

Here is “How to Smoke Mushrooms” on your stovetop in a few days!

Nutrition

  • Serving Size: with peas and mushrooms
  • Calories: 504
  • Sugar: 11.9 g
  • Sodium: 675.9 mg
  • Fat: 21.6 g
  • Saturated Fat: 3.6 g
  • Carbohydrates: 63.9 g
  • Fiber: 11.4 g
  • Protein: 21.5 g
  • Cholesterol: 0 mg