Vegan Pasta Alfredo


  • 1 small onion
  • 4 cloves garlic
  • 1 cup cashews, soaked overnight
  • 2 tbsp nutritional yeast
  • 1/2 to 2 tsp salt
  • 1 1/2 cup almond milk
  • 1/4 cup basil, roughly chopped
  • salt and pepper to taste

Mushrooms ( you can use as many different varieties as you want)

  • 5 shiitake mushrooms sliced lengthwise
  • or 8 button mushrooms sliced lengthwise or 8 oyster mushrooms , sliced lengthwise



  1. Soak the mushrooms in the water. If using dried mushrooms, soak these for an hour.
  2. Save the water to be used for the sauce. 

To make the sauce

  1. Heat up a pan on high.
  2. Add the garlic cloves and onions and sear till they brown. Put them in a blender.
  3. Boil water for the pasta. When ready, add the pasta and boil for a couple of minutes. After two minutes, scoop out 1/4 cup of the pasta water and add to the blender.
  4. Continue boiling pasta, drain and set aside when ready. Save the pasta water.
  5. Add the cashews, nutritional yeast, salt, almond milk to the blender. Blend till creamy.
  6. Heat up a pan. When hot, add some of the pasta water or water you soaked the mushrooms in. Add the mushrooms and simmer till tender.
  7. Add the Alfredo sauce to the mushrooms and stew for two minutes. Season with salt and pepper to taste.
  8. Turn the heat on low. Add the pasta and combine well.
  9. Portion and serve. Garnish with chopped basil.