Fettuccine Alfredo with Mushrooms

Fettuccine Alfredo with Mushrooms

Everyone I know loves Fettuccine Alfredo, but no one I know will actually eat it.

If you know about this sumptuous Italian dish, you know exactly what I mean. Creamy and velvety, this Italian classic flavored subtly by butter and cream and cheese screams “eat me” to one’s inner gourmet and gourmand. But, as you can imagine with such an ingredient list, it also weighs in at a bazillion calories making it a no-no for pretty much everyone except the most intrepid eater.

Which is a pity, really, because shouldn’t we all be eating more pleasure-giving food rather than less? Ergo, my Vegan Fettuccine Alfredo. While I won’t pretend that my version that has a sauce made of cashews is very low-calorie, for those of you who have missed eating Fettuccine Alfredo for some reason or the other, this is a great, lower-fat alternative so full of flavor that you just won’t miss the dairy.

Fettuccine Alfredo with Mushrooms

Cashew cream is a great substitute for dairy cream because it has a similar flavor and mouth-feel. I added a couple of wonderful flavor boosters to the cashew cream to make the Alfredo sauce all the more special: cheesy nutritional yeast and a whole head of creamy roasted garlic.

Be sure to add some sage to your sauce. Its smoky, earthy notes are perfect with the mushrooms.

Enjoy, all!

Vegan Fettuccine Alfredo
Fettuccine Alfredo with Mushrooms
Prep time
Cook time
Total time
Fettuccine Alfredo with Mushrooms
Recipe type: Pasta
Cuisine: Vegan Italian
Serves: 6
  • 16 ounces of fettuccine pasta, cooked per package directions. Time it so your pasta is al dente just as you are ready to mix with the sauce.
  • 1 tsp extra virgin olive oil
  • 4 cups mushrooms, sliced
  • 4 large sage leaves, finely chopped
  • ¼ cup white wine
  • Ground white pepper to taste
  • 1 cup cashew pieces
  • 2 cups nondairy milk
  • 4 tbsp nutritional yeast
  • 1 large head of garlic, roasted. Slice off the top of the garlic bulb so the cloves are exposed, drizzle a few drops of olive oil on the garlic, wrap in some aluminum foil, place in a baking pan and roast in a preheated 400 degree oven about 30 minutes or until the cloves are soft and golden and squeeze out easily from the bulb.
  • Salt to taste
  1. Soak the cashews with the nondairy milk for at least 30 minutes. Blitz in a blender with the yeast and the roasted garlic and salt to taste until you have a silky-smooth sauce.
  2. Heat the oil in a large, heavy saucepan. Add the sliced mushrooms and saute for a minute. Add the wine and let the mushrooms cook, stirring frequently, until all the wine has evaporated and the mushrooms are caramelizing.
  3. Add the chopped sage leaves, ground white pepper, and salt. Stir well and then pour in the cashew milk. You want a rather liquid sauce.
  4. Cook the sauce, stirring frequently to ensure it doesn't stick at the bottom, for 10 minutes. Now add the cooked pasta and stir well to mix. Turn off the heat.
  5. Add more salt and pepper if desired. This dish is best served hot because the sauce, which is utterly silky and smooth when fresh, has a tendency to dry out. If you do have leftovers though, it still tastes amazing.
Fettuccine Alfredo with Mushrooms
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.


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  1. says

    Wow, I really love your veggie version of the recipe, that creamy sauce must be delicious! But for the records, i have to say it: fettucine alfredo is not actually an Italian dish! we don’t eat it here nor we know any Alfredo 😉

    • says

      Peanut, your comment intrigued me, so I went and did some digging. According to Wikipedia, Fettuccine Alfredo was invented by a Rome restaurateur named Alfredo in the early 20th century, but in Italy it’s typically called Fettuccine al Burro. Anyway, we can all agree that this sauce by any name is quite delicious. :)

  2. says


    With reference of your article we have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, who is the creator of “fettuccine all’Alfredo” in 1908 in restaurant run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi).
    Alfredo di Lelio opened the restaurant “Alfredo” in 1914 in a street in central Rome, after leaving the restaurant of his mother Angelina. 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 sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), which is now managed by his nephews Alfredo and Ines, with the famous “gold cutlery”” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See also the site of “Il Vero Alfredo” http://www.alfredo-roma.it (in which there are also informations on franchising) .
    We must clarify that other restaurants “Alfredo” in Rome do not belong to the family tradition of “Il Vero Alfredo” in Rome.
    We inform that the restaurant “Il Vero Alfredo” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Alfredo e Ines Di Lelio

  3. says

    Very yummo. Made it yesterday and both me and my meat-eating husband loved it. So it will definitely go into my regulars 😉 Thanks for this amazing recipe.

  4. says

    This sounds lovely…would love to try it out with my mom (who is a big fan of Fettucini Alfredo)

    We are considering going vegan so this is great timing :)

    Just a quick question, we don’t consume alcohol so do you have any alternatives to the wine you would suggest? Or is it okay just to omit it from the recipe? :)

  5. says

    I made this dish a while ago and LOVED IT! I had to tweak it a bit – no wine so kids could eat too, oregano instead of sage cos I didn’t have any, and regular vegan mozzarella instead of nutritional yeast, again for lack of it. Very creamy and super delicious, I couldn’t get enough of it. Will definitely try the original sometime. Thank you, Vaishali, for another amazing recipe!

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