Dairy-Free Creamy Mushroom Alfredo Pasta

Posted by Afro-Vegan Society

This Creamy Mushroom Alfredo Pasta is a delicious, dairy-free alternative to traditional Alfredo sauce. The combination of coconut milk and cashews creates a rich and creamy texture, while shiitake mushrooms add an earthy flavor that complements the sauce perfectly. This dish is not only comforting but also packed with plant-based goodness, making it a perfect weeknight meal for the whole family.

Cooking Demo

Creamy Mushroom Alfredo

Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 4

Kitchen Tools

• High-speed blender

• Large pot for boiling pasta

• Large skillet

• Cutting board

• Chef’s knife

• Wooden spoon or spatula

• Colander

Ingredients

For the Alfredo Sauce:

• 1 cup raw cashews (soaked in hot water for 15 minutes)

• 1 cup coconut milk (full-fat)

• 2 cloves garlic, minced

• 1/4 cup nutritional yeast

• 1 tablespoon lemon juice

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

• 1/2 cup water (adjust for desired consistency)

For the Pasta:

• 8 oz fettuccine or pasta of choice (gluten-free if needed)

• 1 tablespoon olive oil (or vegan butter)

• 1 onion, finely chopped

• 2 cups shiitake mushrooms, sliced

• 1/2 teaspoon dried thyme

• Salt and pepper to taste

• Fresh parsley for garnish (optional)

Preparation

1. Prepare the Cashews:

   • Start by soaking the cashews in hot water for at least 15 minutes. This will soften them and make the sauce creamier.

2. Cook the Pasta:

   • Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Once done, drain and set aside.

3. Make the Alfredo Sauce:

   • In a high-speed blender, combine the soaked and drained cashews, coconut milk, minced garlic, nutritional yeast, lemon juice, salt, pepper, and water. Blend until the mixture is smooth and creamy. Adjust the consistency by adding more water if needed. Set the sauce aside.

4. Cook the Mushrooms:

   • Heat olive oil or vegan butter in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

   • Add the sliced shiitake mushrooms and dried thyme to the skillet. Cook until the mushrooms are tender and slightly browned, about 5-7 minutes. Season with salt and pepper to taste.

5. Combine the Sauce and Mushrooms:

   • Pour the creamy Alfredo sauce into the skillet with the mushrooms. Stir to combine and cook for an additional 2-3 minutes until the sauce is heated through. If the sauce is too thick, you can thin it out with a little pasta water.

6. Mix in the Pasta:

   • Add the cooked pasta to the skillet and toss to coat the pasta evenly with the sauce. Cook for another minute to allow the flavors to meld together.

7. Serve:

   • Serve the Creamy Mushroom Alfredo Pasta hot, garnished with fresh parsley if desired. Enjoy this comforting and creamy dish with your favorite salad or garlic bread.

About Chef Danni McGhee

Danni McGhee is a plant-based nutrition coach, food educator, and author.  Her brand, DAM Good Vegan, is an educational platform dedicated to inspiring and encouraging individuals to choose a plant-based vegan diet for optimal health & overall well-being.  She is passionate about making vegan food simple, affordable, and DAM Good!  

She provides support and guidance on the principles of plant-based nutrition while introducing fun and easy ways to incorporate healthier options into your already busy lifestyle. When you work with her, you will be empowered and equipped with all the knowledge and tools you need to make healthier choices every day. For recipes, support and transition tips, visit her website ReadyToGoVegan.com!