Vegan Mushroom Alfredo Pasta

What’s not to love about Alfredo sauce? It’s creamy, comforting and delicious. What if I told you I created a much healthier version that is vegan & bloat-free?? Well get ready because my version of Alfredo sauce will make you devour the entire bowl without the post-Alfredo sauce food coma! 
Substitutes:
 
You can use slivered skin-free almonds instead of cashews or silken tofu for a nut-free option!
 
Don’t have potato? Use cauliflower instead! I love using cauliflower as well with this recipe.
 
Looking for extra protein? Use chickpea or lentil pasta instead!
 
The liquids:
I use a mix of vegetable broth and almond/cashew milk to add extra flavor and creaminess to the sauce. However, you can feel free to use water, all vegetable broth or all plant-based milk. I have tried it with all three options and it still came out delish!
Apple Cider Vinegar is also a great substitute for lemon juice.
 
Make this recipe unique by recreating it in a different way each time. I love adding broccoli instead of mushrooms sometimes or adding whole roasted chickpeas for extra texture and flavor. Everyone’s palate is unique so find what out what works best for you! Don’t forget to make it, snap a photo and tag @healthysimpleyum so I can check it out!
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Vegan Mushroom Alfredo Pasta


  • Author: Anna Rios
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes

Ingredients

Scale
  • 1 cup Cashews, raw
  • 1/2 Yellow Onion, medium
  • 4 Garlic Cloves
  • 1/2 Lemon, juiced
  • 1/4 cup Potato
  • 1/4 cup Nutritional Yeast
  • 10 oz Cremini Mushrooms (1 1/2 cups)
  • 3/4 cup Vegetable Broth
  • 1/2 cup Almond Milk
  • 10oz of Pasta
  • Salt and pepper to taste

Instructions

  1. Boil a small pot of water and add the cashews, diced potato, onion and garlic cloves. Simmer for 20 minutes. (You can also choose to soak cashews overnight).
  2. Turn pan on medium heat and sauté the mushrooms for 7-10 minutes and set aside.
  3. Boil water in large pot and cook pasta as instructed on box/bag.
  4. Turn small pot off after 20 minutes. Drain water and peel potato. Add cashews, onion, garlic, potato, nutritional yeast, vegetables broth, almond milk, juice of 1/2 a lemon, salt and pepper to blender. Blend until extra smooth.
  5. Drain pasta, add to pan with mushrooms. Add sauce to the pan and heat up on low heat while combining slowly. Serve an enjoy!

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