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  • Alison Elliott

Vegan Mushroom Alfredo

This recipe will satisfy your craving for a creamy pasta sauce! The bonus with this recipe is that it is healthy and filled with plant based protein.

Prep Time: 20

Cook Time: 20

Total Time: 40


1 c. Raw cashews

4 Tbsp. Olive oil

4 Garlic cloves

3 c. Baby bella mushrooms (sliced)

2 tsp. Salt

1 tsp. Pepper

1/2 tsp. Rosemary

1/2 tsp. Thyme

3/4 c. Vegetable broth

16 ounce package spaghetti (whole wheat or gluten free optional)


Boil 2-3c. of water. Soak the cashews in boiled water for 5-15 minutes. Simultaneously, fill a large pot with water and bring it to a boil to cook your spaghetti. Follow the cooking instructions on the box of the spaghetti you choose. I prefer my pasta al dente for this dish, which means slightly undercooked.

In a frying pan, heat the oil. Sauté the garlic and mushrooms for 5 minutes. Add the rosemary, thyme, salt, and pepper. Transfer half of the garlic and mushroom mixture to a blender or food processor. Add the vegetable broth and cashews to the blender or food processor. Blend the ingredients together for 3 minutes. Add the sauce to the pasta and mix it up. Put the remaining mushrooms on top of the pasta and serve.

Serving Size: 6

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