Indulge in this creamy vegan Mushroom Alfredo, a flavor-packed and healthier-for-you variation of the classic Italian recipe. Made with a rich, luscious vegan cream sauce, sautéed mushrooms, fragrant shallots, and tender pasta, you won’t believe this recipe is entirely plant-based!
This recipe was written on November 28, 2018. It was updated with additional recipe information on July 19, 2024.
This mushroom alfredo pasta will satisfy your cravings for comfort food without sacrificing nutrition or your plant-based lifestyle! The creamy vegan alfredo sauce recipe uses wholesome ingredients like soy milk, nutritional yeast, and aromatic spices for a healthier and completely allergen-free version of traditional alfredo. Smothered over tender meaty mushrooms and the satisfying mouthfeel of al dente pasta, this dish will easily become a favorite at your dinner table!
Even better than the irresistible taste is how easy this mushroom alfredo recipe is to prepare. All you need is five minutes of preparation, then the dish cooks quickly in less than 30 minutes! It makes the perfect quick-fix weeknight meal, yet is impressive enough to serve at your next dinner party.
For more vegan pasta recipes, try my spicy pasta arrabbiata, vegan pasta puttanesca, or nut-free vegan mac and cheese.
Ingredients
Pasta: Choose your favorite white or whole-wheat pasta shape such as fettuccine, linguine, penne, or bow ties. Alternatively, you can use gluten-free pasta if you have dietary restrictions.
Shallot: Provides a mild and sweet flavor to the vegan alfredo. Alternatively, you can use yellow or white onions for a stronger flavor or green onions for a milder savory flavor.
Mushrooms: Choose your favorite mushrooms, such as oyster, maitake, shiitake, or baby bella. You can also mix and match for a diverse flavor and texture profile.
Olive Oil: Use high-quality extra virgin olive oil for the richest plant-based flavor.
Grapeseed: Oil adds moisture and depth to the mushroom alfredo sauce. You can also swap it for more olive oil.
Soy Milk: Opt for plain, unsweetened soy milk for a creamy base to the sauce. Alternatively, you can use another alternative milk like almond, cashew, oat, or your favorite variation.
Arrowroot Powder: Thickens the sauce to give it a silky smooth texture. Alternatively, you can use cornstarch or tapioca starch.
Nutritional Yeast: The key ingredient for adding a cheesy but dairy-free flavor to the alfredo sauce. If desired, you can substitute cashew cream, vegan mozzarella, or dairy-free parmesan cheese.
Onion Powder & Garlic Powder: Add a savory depth of flavor to the pasta sauce. For the best flavors, always use spices with a good expiration date.
Lemon Juice: Fresh lemon juice adds a bright acidity to the flavor of oyster mushroom alfredo sauce. Alternatively, you can substitute for white wine vinegar or balsamic vinegar.
Sea Salt: Fine sea salt enhances the flavor of the sautéed veggies and the sauce.
Black Pepper: Freshly ground black pepper in a pepper grinder gives the oyster mushroom pasta the best flavor, or you can use pre-ground black pepper.
Parsley: Fresh parsley adds a tasty herbaceous garnish to the pasta and a pop of green color for a gourmet presentation. You can switch up your presentation by using other herbs like basil or thyme.
How to Make Mushroom Alfredo
- Prepare Pasta. Cook the pasta according to the package directions in heavily salted water. Drain well, then toss immediately with a drizzle of extra virgin olive oil in the colander.
- Sauté Shallots. Warm the grapeseed oil in a skillet over medium heat. Add the shallots and sauté until they turn translucent, for about 2 minutes.
- Add Mushrooms. Add the mushrooms to the skillet with the shallots and add a pinch of salt. Cook until the mushrooms are tender, stirring periodically, for about 8 minutes.
- Prepare Sauce. In a small bowl, combine the soy milk and arrowroot powder (or cornstarch). Whisk well, breaking up any clumps of arrowroot powder, until smooth.
- Add Sauce. Pour the soy milk mixture over the mushrooms in the skillet. Immediately stir in the nutritional yeast, onion powder, garlic powder, lemon juice, and salt. Reduce the heat to medium-low. Stir the sauce and mushroom mixture and cook until the sauce has thickened. Season to taste with more lemon or salt as needed.
- Add Pasta. Pour the cooked pasta into the skillet and gently toss together to combine. Serve hot, garnished with freshly ground black pepper and parsley.
Recipe Pro-Tips
- Heavily salt the pasta water. Don’t skip this crucial step! Adding salt enhances the pasta’s flavor and gives it a tender texture.
- Cook noodles al dente. Prepare the pasta al dente according to package instructions, or cook until slightly firm to the bite. This prevents the pasta from becoming mushy when combined with the sauce.
- Meatier mushrooms. If you want a meatier mushroom texture, place a lid or heavy plate directly onto the mushrooms as they cook on medium-low heat. This will release the mushrooms’ moisture and create a firmer texture.
- Smoothly thicken the sauce. Whisk the soy milk and arrowroot powder together thoroughly before adding them to the skillet to prevent clumps in the alfredo sauce. Then stir the mixture continuously as you add it to the mushrooms to ensure even distribution and a smooth, thick texture.
- Adjust seasonings to taste. Taste the alfredo with mushrooms before you add the cooked pasta and adjust to taste as needed. Add more lemon juice for acidity, salt for seasoning, or nutritional yeast for a cheesier flavor.
Recipe Variations
Below are options to embellish this pasta recipe with additional ingredients to suit your taste.
- Vegetables: Include additional sautéd veggies for added texture, flavor, and color like spinach and sun-dried tomatoes. Or roast veggies like bell peppers and zucchini before adding to the alfredo sauce.
- Spicy: Make a spicy mushroom fettuccine alfredo by adding a pinch of red pepper flakes or a dash of hot sauce.
- Truffle Alfredo: Drizzle truffle oil over the finished vegan fettuccine alfredo recipe for an indulgent, luxurious touch.
- Protein: Add cooked chickpeas, white beans, or vegan sausage slices for extra protein, flavor, and texture that will make this dish even more filling.
- Cheese: Sprinkle the finished pasta dish with vegan cheese for added creaminess and flavor like my vegan walnut parmesan or store-bought dairy-free mozzarella or parmesan cheese.
Serving Suggestions
Enjoy a creamy plate of vegan mushroom alfredo pasta with a slice of crusty bread and a simple green salad for an elegant meal. You can also dress it up with some of our favorite recipes below for your next Italian-inspired dinner party.
Storage Directions
- Refrigeration: Allow leftovers to cool to room temperature before transferring to an airtight container and refrigerating for up to 3-4 days.
- Freezing: Transfer cooled leftovers to a freezer-safe container and freeze for up to 2-3 months.
- Reheating: When ready to enjoy leftovers, reheat the pasta on the stovetop or the microwave with a splash of soy milk or non-dairy milk to restore moisture. Thaw frozen leftovers in the refrigerator overnight before reheating.
Frequently Asked Questions
Traditional alfredo sauce is vegetarian because it contains only dairy products, such as heavy cream and parmesan. It does not contain meat, chicken broth, or other animal products. However, this recipe is vegetarian and vegan because it uses only plant-based ingredients (i.e., no dairy!).
Unlike your typical vegan Alfredo, this recipe for vegan Alfredo sauce does not use cashews. Instead, it uses a creamy combination of arrowroot powder and soy milk that is completely safe for those with nut allergies or intolerances (such as myself!).
More Vegan Pasta Recipes
- 16 oz pasta, fettuccine, linguine, penne, bow ties, etc.
- 1-2 tbsp extra virgin olive oil
- 2 tbsp grapeseed oil, or ¼ cup white wine or veggie broth
- 1 shallot, diced
- 12 oz oyster mushrooms, or maitake, shiitake, or baby bella mushrooms
- 1 1/2 cups plain unsweetened soy milk, or other non-dairy milk
- 1 1/2 tbsp arrowroot powder, or cornstarch
- ½ cup nutritional yeast
- 1 tsp onion powder
- ½ tsp garlic powder
- 1 1/2 tbsp fresh lemon juice, plus more to taste
- 1 tsp sea salt, plus more to taste
- freshly cracked black pepper, for garnish
- ¼ cup chopped fresh parsley, for garnish
Prevent your screen from going dark
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Cook the pasta according to the package directions in heavily salted water. Drain well, then toss immediately with a drizzle of extra virgin olive oil in the colander.
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Warm the grapeseed oil in a skillet over medium heat.
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Add the shallots and sauté until they turn translucent, for about 2 minutes.
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Add the mushrooms and a pinch of salt. Cook until the mushrooms are tender, stirring periodically as they cook, for about 8 minutes. For meatier mushrooms, place a lid or heavy plate directly onto the mushrooms as they cook on medium-low heat.
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In a small bowl, combine the soy milk and arrowroot powder. Whisk well to break up any clumps of arrowroot powder.
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Pour the soy milk mixture over the mushrooms. Immediately stir in the nutritional yeast, onion powder, garlic powder, lemon juice, and salt.
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Reduce the heat to medium-low. Stir the sauce and mushroom mixture together and cook until the sauce has thickened. Season to taste with more lemon or salt.
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Add the cooked pasta and gently toss together to combine. Serve hot, garnished with freshly ground black pepper and parsley.
- Refrigeration: Allow leftovers to cool to room temperature before transferring to an airtight container and refrigerating for up to 3-4 days.
- Freezing: Transfer cooled leftovers to a freezer-safe container and freeze for up to 2-3 months.
- Reheating: When ready to enjoy leftovers, reheat the pasta on the stovetop or the microwave with a splash of soy milk or non-dairy milk to restore moisture. Thaw frozen leftovers in the refrigerator overnight before reheating.
Recipe Pro-Tips
- Heavily salt the pasta water. Don’t skip this crucial step! Adding salt enhances the pasta’s flavor and gives it a tender texture.
- Cook noodles al dente. Prepare the pasta al dente according to package instructions, or cook until slightly firm to the bite. This prevents the pasta from becoming mushy when combined with the sauce.
- Meatier mushrooms. If you want a meatier mushroom texture, place a lid or heavy plate directly onto the mushrooms as they cook on medium-low heat. This will release the mushrooms’ moisture and create a firmer texture.
- Smoothly thicken the sauce. Whisk the soy milk and arrowroot powder together thoroughly before adding them to the skillet to prevent clumps in the alfredo sauce. Then stir the mixture continuously as you add it to the mushrooms to ensure even distribution and a smooth, thick texture.
- Adjust seasonings to taste. Taste the alfredo with mushrooms before you add the cooked pasta and adjust to taste as needed. Add more lemon juice for acidity, salt for seasoning, or nutritional yeast for a cheesier flavor.
