Vegan Alfredo Pasta Sauce with Sauteed Shallots & Mushrooms

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4


  • 1 cup Raw cashews
  • 1.5 cups Boiling water
  • 8 oz Al Dente Pasta
  • 1/4 cup Nutritional yeast
  • 2 tsp Dijon mustard
  • 4 Garlic cloves Minced
  • 1 tsp Salt and pepper
  • 2 tbsp Olive oil
  • 2 Shallots Peeled and thinly sliced
  • 16 oz Sliced baby bella mushrooms
  • 1 Pinch of pepper


Vegan Alfredo Sauce

  • Combine cashews and boiling water in a medium bowl then let sit about 15 minutes or until cashews are starting to soften.
  • After the 15 minutes, combine cashews and water from the bowl in step one along with nutritional yeast, dijon, garlic, salt and pepper in a high-speed blender then pulse until extra smooth.
  • Sauteed Shallots & Mushrooms:
  • Heat olive oil in a large skillet over medium heat. Once oil is hot, add the sliced shallots, with a bit of salt and pepper. Saute until fragrant and softened, about 2-3 minutes.

Add the sliced mushrooms sauteing until brown and carmelized.

  • Cook pasta for 3 minutes in boiling water. Drain. Add back to pot along with alfredo sauce and mushrooms. Stir over low heat until warm

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Vegan Alfredo Pasta with Sauteed Shallots and Mushrooms
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