Creamy Vegan Fettuccine Alfredo with Mushrooms and Cashew Parmesan Recipe
Rated 5.0 stars by 2 users
Prep Time
10 minutes
Cook Time
15 minutes
Get ready to fall in love with the creamiest vegan Alfredo you’ve ever tasted—no dairy, no guilt, just pure comfort in a bowl. This plant-based Alfredo sauce blends soaked cashews, savory miso, garlic, and our signature NOOCH IT! Cashew Parm to create a velvety, umami-rich sauce that hugs every strand of pasta. Tossed with sautéed baby bella mushrooms and crisp-tender snow peas or broccoli, it’s a nourishing dinner that feels indulgent but is 100% wholesome.
Whether you're craving a cozy weeknight meal or looking to impress dinner guests with a dairy-free twist on a classic, this easy vegan Alfredo recipe is your new go-to. Bonus: it's packed with plant-based protein and loaded with flavor—thanks to the power of nutritional yeast.
Perfect for: vegan comfort food lovers, dairy-free pasta night, and quick weeknight meals.
Ingredients
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1–2 tablespoons olive oil
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1/2 white onion
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1 garlic clove
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1/2 cup raw cashews, soaked
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1 cup veggie broth (or 1 cup water and vegan bouillon)
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2 Tbsp NOOCH IT! Cashew Parmesan
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1/2 tsp white miso paste
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1/4 tsp salt
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1/8 tsp nutmeg
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5 ounces fettuccine, cooked to package directions
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1 cup fresh snow peas or steamed broccoli (or frozen, or sub snow peas or steamed broccoli)
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8 ounces baby Bella mushrooms, sautéed (Substitute white button mushrooms if desired)
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Garnish: pepper, chili flakes, and NOOCH IT!
Directions
Cook Pasta: Set salted water to boil in a large pot and cook pasta according to directions. If using fresh or frozen snow peas, feel free to add to the pasta water, during the last minute of cooking.
Alfredo Sauce: Heat oil over med low heat, sauté onion and garlic until tender and golden. Place in a blender along with cashews, veggie broth, NOOCH IT!, miso, salt, nutmeg. Blend until creamy and smooth.
Sauté the mushrooms by heating olive oil in a skillet over medium heat. Add mushrooms and sauté 6-7 minutes, until golden and tender, seasoning with salt.
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).
Divide among two bowls, garnish with lemon zest, pepper, chili flakes and chopped parsley.
