Enjoy this creamy vegan Mushroom Alfredo, a lighter, plant-based take on the classic Italian favorite. A velvety dairy-free sauce coats sautéed mushrooms, shallots, and perfectly cooked pasta for a comforting dinner that still feels special.
This recipe was originally published on November 28, 2018 and updated with extra information on July 19, 2024.
This mushroom alfredo delivers the indulgent mouthfeel of a traditional Alfredo without dairy. The sauce combines plain unsweetened soy milk, arrowroot (or cornstarch), and nutritional yeast to create a rich, slightly cheesy flavor. Tossed with meaty mushrooms and your favorite pasta, it’s a satisfying meal that pairs well with a simple salad or crusty bread.
Preparation is quick: about five minutes to prep and under 30 minutes total to finish. That makes this recipe perfect for weeknights, yet elegant enough for guests.
Ingredients
Pasta: Any shape you like—fettuccine, linguine, penne, bow ties, or a gluten-free alternative if needed.
Shallot: Adds a mild, sweet onion flavor. Yellow or white onion can be used for a stronger taste.
Mushrooms: Use oyster, maitake, shiitake, or baby bella, or combine varieties for depth of flavor.
Olive oil: A drizzle of extra virgin olive oil brightens the finished dish.
Grapeseed oil: Used for sautéing to add moisture and a neutral flavor; swap with extra olive oil if preferred.
Soy milk: Plain, unsweetened soy milk creates a creamy base. Other unsweetened plant milks (almond, oat, cashew) can be substituted.
Arrowroot powder: Thickens the sauce for a silky texture. Cornstarch or tapioca starch work too.
Nutritional yeast: Gives a cheesy, savory note without dairy. You can substitute cashew cream or a dairy-free parmesan if desired.
Onion powder & garlic powder: Add savory depth—use fresh garlic if you prefer.
Lemon juice: Fresh lemon brightens the sauce; white wine vinegar is an alternative.
Sea salt & black pepper: Season to taste; freshly cracked pepper is recommended for garnish.
Parsley: Fresh parsley for a herbaceous garnish and visual contrast; basil or thyme are other good options.
How to Make Mushroom Alfredo
- Prepare pasta. Cook pasta in heavily salted water according to package instructions until al dente. Drain and toss with a little extra virgin olive oil to prevent sticking.
- Sauté shallots. Heat grapeseed oil in a skillet over medium heat. Add the diced shallot and cook until translucent, about 2 minutes.
- Add mushrooms. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until tender, about 8 minutes.
- Make the sauce. Whisk soy milk and arrowroot (or cornstarch) together until smooth. Pour into the skillet with the mushrooms and immediately stir in nutritional yeast, onion powder, garlic powder, lemon juice, and salt. Reduce heat to medium-low and cook, stirring, until the sauce thickens.
- Combine with pasta. Add the cooked pasta to the skillet and gently toss until well coated. Serve hot with freshly ground black pepper and chopped parsley.
Recipe Pro-Tips
- Salt the pasta water generously. This is the primary season for the pasta itself.
- Cook pasta al dente. Slightly firm noodles hold up better when tossed with sauce.
- For meatier mushrooms. Place a lid or heavy plate onto the mushrooms while cooking on medium-low to release moisture and concentrate texture.
- Prevent lumps. Whisk the starch into the plant milk thoroughly before adding to the pan and stir continuously as it heats to ensure a smooth sauce.
- Taste and adjust. Before adding pasta, taste the sauce and add more lemon for brightness, salt for seasoning, or nutritional yeast for extra cheesiness.
Recipe Variations
Customize this base recipe to suit your tastes:
- Vegetables: Fold in sautéed spinach, sun-dried tomatoes, or roasted bell peppers and zucchini.
- Spicy: Add red pepper flakes or a splash of hot sauce for heat.
- Truffle Alfredo: Finish with a drizzle of truffle oil for a luxurious touch.
- Protein: Stir in cooked chickpeas, white beans, or sliced vegan sausage for extra substance.
- Cheesy finish: Top with vegan parmesan or shredded dairy-free mozzarella if desired.
Serving Suggestions
Serve the creamy mushroom Alfredo with a simple green salad and a slice of crusty bread for a complete meal. For a multi-course Italian-inspired dinner, pair with light appetizers and a bright vegetable side.
Storage Directions
- Refrigerate: cool leftovers to room temperature, store in an airtight container, and refrigerate for 3–4 days.
- Freeze: place cooled portions in a freezer-safe container for up to 2–3 months.
- Reheat: thaw frozen portions in the fridge overnight, then reheat on the stovetop or in the microwave with a splash of soy milk to restore creaminess.
Frequently Asked Questions
Traditional Alfredo is vegetarian but contains dairy such as cream and parmesan. This version is vegan and dairy-free, made entirely from plant-based ingredients.
No. This recipe uses arrowroot (or cornstarch) and soy milk instead of cashews, making it suitable for those with nut allergies.
More Vegan Pasta Recipes
- Butternut Squash and Swiss Chard Lasagna
- Vegan Macaroni and Cheese
- Vegan Creamy Pasta with Seared Mushroom Scallops
- Spring Veggie Pasta
- Avocado Pasta with Grilled Veggies
Vegan Mushroom Alfredo Pasta
Ingredients
- 16 oz pasta (fettuccine, linguine, penne, bow ties, etc.)
- 1–2 tbsp extra virgin olive oil
- 2 tbsp grapeseed oil (or 1/4 cup white wine or veggie broth)
- 1 shallot, diced
- 12 oz oyster mushrooms (or maitake, shiitake, baby bella)
- 1 1/2 cups plain unsweetened soy milk (or other non-dairy milk)
- 1 1/2 tbsp arrowroot powder (or cornstarch)
- 1/2 cup nutritional yeast
- 1 tsp onion powder
- 1/2 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
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Cook pasta in heavily salted water until al dente. Drain and toss with a drizzle of extra virgin olive oil.
- Heat grapeseed oil in a skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes.
- Add mushrooms and a pinch of salt. Cook, stirring occasionally, until tender, about 8 minutes. For meatier mushrooms, place a lid or heavy plate on them while they cook on medium-low.
- Whisk together soy milk and arrowroot powder until smooth. Pour into the skillet and immediately stir in nutritional yeast, onion powder, garlic powder, lemon juice, and salt.
- Reduce heat to medium-low and simmer, stirring, until the sauce thickens. Taste and adjust seasoning.
- Add the cooked pasta and gently toss to combine. Serve hot with cracked black pepper and chopped parsley.
Notes
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Freeze for 2–3 months. Reheat with a splash of non-dairy milk to restore creaminess.
Pro Tips: Salt the pasta water well, cook pasta al dente, whisk starch into milk to avoid lumps, and adjust lemon, salt, or nutritional yeast to taste.