I love making vegan Alfredo. Especially since it's easier to make than ever with all of the new improved vegan cheeses on the market now. Make sure you checkout the list of My Favorite Vegan Dairy Alternatives and step up your vegan non dairy products game all the way up.
I don't think I know a single person that doesn't love Alfredo. It's rich, creamy and delicious. Until recently making vegan Alfredo meant soaking cashews and blending them to make a home made cheese sauce or that you would have to settle for an obviously vegan cheese alternative that just didn't cut it. Thankfully the vegan dairy alternative scene is on fire right now and we can all enjoy the foods that we used to love before ditching dairy.
Before I get into the recipe I want to share some product details because honestly they are the real stars of this dish.
Trader Joe's Herbs de Provence Extra Virgin Olive Oil. Herbs de Provence its on of my all time favorite spice blends. I love it so much that I made my own blend. It comes out next month. The genius product developers at Trader Joe's created an extra virgin olive oil blend that is infused with the herbs and it tastes incredible. It's so fragrant and flavorful annnndd it's only $3.99 a bottle. It adds so much flavor and sophistication to this dish. So if you. can get to Trader Joe's be sure to grab some.
Whole Foods 365 Plant Based Parmesan Cheese! It's everything you want from parmesan cheese. It's coconut based and soy free. It has a great nutty flavor to fit.
So Delicious brand of Mozzarella Cheese. It melts great and has great flavor. I would also recommend the Whole Foods Mozzarella too.
You can find more of my favorite dairy free products and Trader Joe's faves here. Now on to the recipe.
Cook Time: About 30 Minutes
Makes About 4 Servings, 2 if you're greedy like me!
1 box of fettuccine pasta cooked, strained and set aside.
4 cups of fresh broccoli florets
4 cups of mushrooms sliced thin
3 cups of plain non dairy milk. I used Planet Oat Extra Creamy Oat Milk
About 6 tbs of vegan butter
2 tsp of garlic powder
4 tbs of extra virgin olive oil (I used the Trader Joe's Herbs de Provence oil)
3 cups of vegan mozzarella cheese
1 cup of vegan parmesan cheese
salt and pepper to taste
red pepper flakes to taste
First prepare the pasta according to the package instructions. Drain. it and set aside until ready to use. I always stir in about 1 tbs of oil to prevent it from sticking together.
Now place a large skillet over medium heat and add in about 2 tbs of oil. Once the oil its hot add in the broccoli, garlic powder, salt and pepper to taste. Cook while stirring occasionally for about 6 minutes. You just want to get the broccoli fork tender.
Remove the broccoli from the pan and add in more oil and the mushrooms, garlic powder, salt and pepper to taste. Cook for about 5 minutes.
Remove the mushrooms from the pan and add in the vegan butter. and non dairy milk. Once the milk is warm add in all of the cheese. Stir until the cheese melts and becomes nice and creamy. Add salt and pepper to taste.
Now stir in the pasta, mushrooms and broccoli. Add additional salt and pepper to taste. I love having. a little kick so I always add a pitch of red pepper flakes before serving.
Think you'll try this recipe? If you do, leave a comment below or snap a pic and tag me at @bevegan__ on Instagram or on Facebook and let me know what you think. Liking posts, leaving comments and sharing my content is super helpful and I always appreciate the support. Plus I really love seeing your recipe recreations.