Fettuccini with Vegan Mushroom Alfredo Sauce

An easy mushroom Alfredo sauce made with cashews, soy milk, and nutritional yeast turns this quick pasta dish into a new vegan favorite!

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 449 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 cup water
• 1 pinch ground nutmeg
• 1 teaspoon garlic powder
• 5 cloves garlic, minced
• 1 teaspoon olive oil
• 1 teaspoon soy sauce
• 1 tablespoon water, or more as needed
• 2 cups unsweetened soy milk
• 1 tablespoon mellow white vegan miso
• 3 pounds sliced fresh mushrooms
• 1 pound fettucine pasta, uncooked
• 0.25 cup chopped fresh parsley
• 0.25 cup nutritional yeast
• 1.5 cups raw cashews

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.

Step 2

Combine cashews and 1 cup soy milk in a blender; blend until smooth. Add remaining soy milk, 1 cup water, parsley, nutritional yeast, miso, lemon juice, garlic powder, and nutmeg; blend until smooth. Set sauce aside.

Step 3

While the pasta is cooking, heat oil in a large skillet over medium heat. Add mushrooms and garlic; saute until mushrooms are soft and golden brown, 8 to 10 minutes, adding small amounts of water if necessary to keep mushrooms from sticking. Stir in soy sauce.

Step 4

Drain pasta and return it to the pot. Add sauce and heat over low heat until sauce is heated through, 2 to 3 minutes. Serve topped with mushrooms.