Vegan Alfredo Sauce

I have tried a LOT of different vegan creamy/cheeze sauces in a desperate attempt to find a substitute for my creamy noodle dish cravings. FINALLY, I found one, tweaked it, and now it’s PERFECT! It passed the non-vegan taste test with flying colors, and even my uber-picky four year old will eat noodles doused in this sauce! You can omit the mushrooms for a classic alfredo sauce if you want. When I make this, I always double the recipe so I can use the whole package of noodles.


1 pound fettuccine noodles

16 Ozs Fresh Mushrooms

15 ozs Unsweetened, Unflavored Almond Milk
1/2 cup raw cashews
2 tablespoons nutritional yeast flakes
1 1/2 teaspoon salt
2 tablespoons cornstarch
1 tablespoon lemon juice
1/4 cup water
1 tablespoon olive oil
½ tsp of onion powder
½ tsp garlic powder


1. Cook fettuccine noodles according to package instructions.

2. Slice or quarter mushrooms (depends on which shape you like best) and sautee in a pan on med/high heat. Don’t drain ANY of the liquid! Just let it simmer until you are ready with the next step.

2. Blend remaining ingredients in blender, being sure to pulse a LOT, as you want the cashews blended as much as you can. Pour over the mushrooms, stir constantly, and heat on LOW until the sauce thickens.

3. Pour over your noodles, and Serve!



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