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Vegan Alfredo

Posted in : Uncategorized on by : Dr. Dave's 411

Vegan Alfredo Recipe

Vegan Alfredo, tossed in a delicious cashew cream, with sautéed mushrooms, Meyer lemon zest and a secret ingredient that gives this extra complexity, flavor and depth.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Keyword: pasta, vegan
Servings: 2


  • 1-2 tbsp olive oil
  • 1/2 white onion
  • 4 garlic cloves
  • 1/2 cup raw cashews
  • 1 cup veggie broth
  • 2 tbsp nutritional yeast
  • 2 tsp white miso paste
  • 1/2 tsp salt
  • 1/8 tsp nutmeg
  • 5 oz dry pasta
  • 1 cup fresh peas
  • 8 oz mushrooms sautéed
  • pepper, chilli flakes, lemon zent for garnish d


  • Cook Pasta: Set salted water to boil in a large pot and cook pasta according to directions. If using fresh or frozen peas, feel free to add to the pasta water, during the last minute of cooking.
  • Make Alfredo Sauce: Heat oil over med low heat,  and sauté onion and garlic until tender and golden. Place it in a blender along with cashews, veggie broth, nutritional yeast, miso, salt, nutmeg  Blend until creamy and smooth.
  • Sauté or smoke the mushrooms. If sautéing, heat 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).


Serving: 2g

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