We’re loving vegan YouTube star Lauren Toyota’s new collection of comfort food recipes sure to rejuvenate your plant-based cooking repertoire. If you’re craving the vegan version of just about anything, Toyota has a recipe for you. This vegan mushroom fettuccine alfredo will satisfy and delight.
Here’s a classic no one ever thinks could possibly be re-created without butter and heavy cream. But it can be done, and this one won’t weigh you down for days with loads of dairy. So say hello to the creamiest-ever vegan fettuccine Alfredo! If you’re a mushroom hater, I don’t understand your life, but you can leave them out. The wine, however, is nonnegotiable. Okay, if you have to omit it I’ve got you covered below. Oh, and if you’re allergic to nuts, just replace the cashews with the same measurement of soft tofu and use 1⁄2 cup water when blending. Okay, no more excuses…get cooking!
Hot Tip: In a pinch you can make a half batch of The Parm in a coffee grinder. Be sure to clean it thoroughly beforehand!
- 1 pound fettuccine
- 1 1/2 cups raw cashews, soaked in hot water for 20 minutes
- 1 cup water
- 1 teaspoon apple cider vinegar
- 1 tablespoon freshly squeezed lemon juice, plus 1 to 2 teaspoons (optional)
- 1 cup finely chopped onion (about 1 onion)
- 2 tablespons olive oil
- 2 large Portobello mushrooms, thinly sliced
- 4 cups thinly sliced cremini mushrooms (about 10 ounces)
- 4 garlic cloves, minced
- 1/2 to 1 teaspoon sea salt, plus more for seasoning
- 1/2 teaspoon ground pepper, plus more for seasoning
- 1/2 cup dry white wine or low-sodium vegetable stock
- 2 tablespoons finely chopped fresh basil
- 1 teaspoon dried parsley
- 4 cups packed baby spinach
- 1 cup low-sodium vegetable stock
- 1/4 cup The Parm
The Parm (makes about 3/4 cup)
- 2/3 cup raw cashews, almonds or pistachios
- 1/4 cup nutritional yeast
For the parm
Combine all the ingredients together in a food processor and process until a fine crumb or meal is formed. Store in a jar or container in the fridge for up to 3 weeks.
For the fettucine
Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain, but do not rinse.
Meanwhile, drain and rinse the cashews and add to a high-powered blender along with the water, vinegar, and 1 tablespoon lemon juice. Blend until very smooth.
In a large pan over medium heat, sauté the onion in the olive oil for 2 minutes until just softened. Add the mushrooms and cook for 4 minutes. When mushrooms are half cooked and start to release some moisture, stir in the garlic, salt, and pepper and cook for 3 to 4 minutes.
Once mushrooms have shrunk and released most of their moisture, add the white wine. Add the 1 to 2 teaspoons lemon juice if using stock in place of the wine. Simmer for 7 minutes until most of the liquid has reduced. Reduce heat to medium-low, stir in the basil and parsley, and cook for another minute. Stir in the cashew cream and spinach, and slowly stir in the stock. Cook for about 4 minutes until the spinach is wilted and soft but still bright green.
Add the pasta to the pan and toss to combine everything well. Cook for 3 minutes.
Serve immediately and add The Parm on top and ground pepper and salt to taste. If reheating leftovers, heat in a pan and add small amounts of vegetable stock while tossing the pasta to thin out the sauce. Refrigerate any leftovers and consume within 5 days.