Vegan Mushroom Fettuccine


I accidentally discovered a great vegan alfredo sauce the other day, when I was making these lovelies:

mini quiche

It turns out the cashew cream from these mini quiches makes for a great alfredo sauce. If the quiche suddenly looks more enticing, you can check out the recipe here.  I had too much cream leftover, so figured I’d repurpose it as a pasta sauce and it worked swimmingly.


8 oz gluten free spaghetti pasta

8 oz cremini mushrooms, sliced
1/2 cup chopped onion
1 TB olive oil
1/4 cup white wine

Cream sauce ingredients:
6 oz silken tofu
1/2 cup cashews  (soaked overnight, drained and rinsed)
1/3 c. non-dairy milk
2 small garlic cloves
1 TB nutritional yeast
1/2 tsp Dijon mustard
1 tsp lemon juice
1/2 tsp salt


Cook pasta according to directions

To make the cream sauce, blend all cream sauce ingredients in a high speed blender until creamy.

In a large skillet, sautee the onions in the oil until softened, and add mushrooms until tender. On medium heat, add white wine and cook until it is absorbed.

Add the cream sauce to the mushrooms at the end just to warm it up – it does not need much time on the heat.

Top with fresh ground black pepper and optional parmesan “cheese”



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