Vegan Alfredo with Mushrooms & Peas

Once upon a snowy day in New Hampshire, I had a cooking lesson scheduled at a clients house, but the storm took her power out. Since the grocery stores were closed, the roads were slick, and the people (us) wanted warmth and comfort, I peeked in the fridge to see what I could throw together. Once I saw a few ingredients, I knew what I was going to make. Fresh pasta + mushrooms + cauliflower... ALFREDO!!

Yes, this rich, creamy, flavorful Alfredo sauce is made from plants! No butter, no cream, no cheese.

Which actually reminds me - my college roommate claimed to make the best Alfredo, so naturally, we asked him to make it for us. He came home with a couple bags of cheese, boxes of cream cheese, heavy cream, several sticks of butter... that's what Alfredo is made of?!? 

So, the fact that you can use just plants (and ZERO cholesterol) to make a creamy dreamy pasta sauce is... life-changing. 

​Vegan Mushroom Alfredo with Peas

​3 cups cauliflower florets
1 cup raw cashews, soaked
1 medium white onion, diced
4-6 garlic cloves, chopped
1/2 cup nutritional yeast
1 cup water or vegetable stock
1 TBSP tahini
1 TBSP dijon mustard
1/8 tsp ground nutmeg
3 cups mushrooms (I used crimini), sliced 1/4 inch thick 
Sea salt and black pepper, to taste
1-2 cups frozen green peas, thawed
Cooked pasta of choice (I used fresh linguine)

In a pot, gently boil the cauliflower florets in water until soft, then drain. Meanwhile, in a large saute pan, cook the diced onion and garlic on medium heat until soft and translucent. Add half of the onion and garlic to the blender, and add the sliced mushrooms to the other half still left in the pan.
In the blender with half the onion and garlic, add the cooked cauliflower, soaked and rinsed cashews, nutritional yeast, nutmeg, tahini, mustard, a pinch of salt and pepper, and water or vegetable stock. Blend until thick, creamy, and smooth, slowly adding more liquid if needed.
Add a pinch of salt and pepper to the mushrooms which should continue cooking until they soften. 
Once the mushrooms are soft, stir in the cauliflower sauce to combine. Set aside 2 cups of this sauce (you may need it, or can save for another time). Add the thawed peas and cooked pasta to the pan to combine, including the additional sauce if desired.*

Serve immediately. Add chopped parsley and red pepper flakes for garnish and additional flavor.

Makes 4-6 servings.*

Recipe notes:
Depending on how much pasta you cook (I'm not sure how much we used because it was freshly made), this may be a perfect ratio, or you may have more sauce than pasta. SAVE IT. This stuff is gold - it's so delish, and easy to repurpose and enjoy again!

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​*Photos captured by Amber Clair Photography

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Cauliflower Roast with Mushroom Gravy

Coconut Cauliflower Tacos

Easier Vegan Japchae