Vegan Alfredo with Mushrooms

Vegan Alfredo with Mushrooms!

This Vegan Alfredo Sauce with Sautéed Mushrooms is rich, creamy, and flavourful. This sauce is so so simple to make and delicious! It’s perfect served on its own or dressed up with side veggies and chickpeas.

The sauce is made from a base of cashew cream. I soak my cashews overnight and blend them into a rich and creamy sauce that comes together in minutes. This dish is delicious with the caramelized and slightly crispy mushrooms on top, but you can also omit this part for an even quicker dinner. I like to serve this recipe with a side of roasted broccoli or asparagus. You can also add crispy chickpeas for additional protein. I used brown rice spaghetti for this recipe but any pasta can be used here.

For more plant-based pasta recipes, try my Creamy Chiptole Pasta, Rose Tomato Sauce, or Vegan Mac and Cheese.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

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Vegan Alfredo with Mushrooms

Rich and creamy vegan alfredo sauce served with sautéed mushrooms

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 5 -6

Author Laura Brining

Ingredients

Mushrooms:

• 1 teaspoon olive oil
• One 8 oz package of cremini mushrooms or any mushroom, sliced
• 1/4 teaspoon sea salt
• 1/4 teaspoon pepper
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup
• 1/4 teaspoon smoked paprika

Alfredo Sauce:

• 1 cup raw cashews soaked for 4+ hours and drained
• 1 cup water
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon red pepper flakes

Pasta of choice

Instructions

• To prepare the mushrooms, add the olive oil to a small frying pan and heat to medium heat. Add the mushrooms, salt, and pepper. Let the mushrooms cook and soften for about 5-7 minutes. Drizzle with balsamic vinegar, maple syrup, and smoked paprika and stir until combined. Continue to cook until the mushrooms become caramelized and brown. Set aside while you prepare the sauce.
• To prepare your alfredo sauce, add the soaked and drained raw cashews, water, sea salt, pepper, garlic, and onion to a small blender. Blend until fully smooth.
• Immediately pour the sauce over your prepared pasta, add the red pepper flakes, and stir to combine. I use a 454g package of brown rice noodles.
• Serve the sautéed mushrooms on top of the pasta and garnish with additional red pepper flakes and chives, optional.

Notes

I find storing the sauce separately from your pasta and mushrooms works best. To reheat, simply reheat your pasta and mushrooms. Pour the sauce directly over the heated noodles and stir to combine. You can add a couple of teaspoons of water to the pasta if needed to thin the sauce. Top with the mushrooms and enjoy.

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