You'll Never Know There Isn't Any Dairy

Think a vegan diet means you can no longer enjoy rich and creamy pasta? Think again! Cashew cream makes this vegan fettuccine Alfredo as luscious as its dairy-rich counterparts. Seasoned with leeks, shallots and portobello mushrooms, you will never guess this Italian-inspired dish is a healthy dinner choice.

Vegan fettuccine alfredo

Vegan fettuccine Alfredo

Serves 4

Leeks, shallots and mushrooms add heartiness to this vegan-friendly Alfredo sauce. You won't miss the dairy thanks to the richness of homemade cashew cream. Enjoy this Italian-inspired dish with a glass of dry white wine.

Ingredients:

  • 1 (16 ounce) box of fettuccine noodles
  • 3 tablespoons olive oil, divided
  • 4-6 small portobello mushrooms, thinly sliced
  • 2 tablespoons dry white wine, divided
  • 1 leek, thinly sliced
  • 1 shallot, thinly sliced
  • 2 garlic cloves, minced
  • 2-1/2 cups cashew cream
  • 1 teaspoon lemon juice
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon nutmeg
  • 3 tablespoons nutritional yeast flakes
  • Salt and pepper to taste

Directions:

  1. Prepare the fettuccine noodles according to the package directions.
  2. Heat one tablespoon of olive oil in a skillet over medium heat.
  3. Add mushrooms to the pan and saute for four to six minutes until tender.
  4. Pour one tablespoon of white wine over the mushrooms, scraping the bottom of the pan to deglaze it. Set aside.
  5. In a large pot heat remaining two tablespoons of olive oil over medium heat. When the oil is hot and shimmering add the sliced leeks and shallots to the pot and saute for three to five minutes until translucent.
  6. Add minced garlic to the pot and saute for 30 seconds until fragrant. Pour the remaining one tablespoon of white wine over the mixture and continue to cook for one minute.
  7. Slowly pour the cashew cream into the pot, whisking well to combine. Drizzle one teaspoon of lemon juice into the pot and stir to combine.
  8. Sprinkle the sauce with the onion powder, garlic powder, red pepper flakes and nutmeg stirring well to combine.
  9. Increase the temperature to medium high and bring the Alfredo sauce to a slow bowl stirring constantly.
  10. Reduce the heat to medium low and simmer for five minutes until the sauce thickens. Sprinkle with three tablespoons of nutritional yeast flakes and add a generous amount of salt and pepper.
  11. Pour the sauce over the prepared fettuccine noodles and toss to coat well. Top the fettuccine Alfredo with prepared portobello mushrooms. Serve immediately.

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Comments

Comments on "Vegan fettuccine Alfredo recipe"

Alfredo e Ines Di Lelio July 04, 2012 | 1:06 AM

HISTORY OF ALFREDO DI LELIO CREATOR OF “FETTUCCINE ALL’ALFREDO” We have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, creator of this recipe in the world known. Alfredo di Lelio opened the restaurant "Alfredo" in Rome in 1914, after leaving his first restaurant run by his mother Angelina in Rose Square (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). In this local spread the fame, first to Rome and then in the world, of "fettuccine all'Alfredo". In 1943, during the war, Di Lelio gave the local to his collaborators. In 1950 Alfredo Di Lelio decided to reopen with his son Armando (Alfredo II) his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo", which is now managed by his nephews Alfredo (same name of grandfather) and Ines (the same name of his grandmother, wife of Alfredo Di Lelio, who were dedicated to the noodles). In conclusion, the restaurant of Piazza Augusto Imperatore is following the family tradition of Alfredo Di Lelio and of his notes noodles (see also the site of “Il Vero Alfredo” http://www.alfredo-roma.it/). We must clarify that other restaurants "Alfredo" in Rome and in Italy do not belong to the family tradition of "Il Vero Alfredo" of Piazza Augusto Imperatore in Rome. Best regards Alfredo e Ines Di Lelio

Mindy June 05, 2012 | 10:02 AM

This looks so good! I never thought fettuccine alfredo could be vegan-friendly.

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