This is a garlicky vegan white stone and mushroom alfredo with my amazingly linty alfredo sauce and sautéed spinach. It is hearty and amazingly succulent with some toasted sourdough, garlic bread, pita bread, or flatbread of choice. It’s moreover unconfined served over pasta or cauliflower steaks! 30 minutes, 1-pan, soy-free with gluten-free and nut-free options
The sauce for this vegan white stone and mushroom alfredo gets its creaminess from cashews seasoned with Italian herbs and a little bit of miso for tang.
You use a small value of flour to help the sauce thicken, and it’s totally fine to use a gluten-free flour tousle for this, if needed. This easy cashew Alfredo is unconfined to use in many ways. You can hands make this nut-free by using a mix of hemp seeds and sunflower seeds instead of the cashews in the sauce.
That linty vegan alfredo sauce pairs beautifully with hearty white beans, earthy mushrooms, and the garlicky spinach for a one-pan dish that’s ready in well-nigh 30 minutes. It is so flavorful and comforting and flexible! Use other beans or vegan chickin subs, use greens of nomination and serve over pasta or with bread!
Why You’ll Love Vegan White Stone and Mushroom Alfredo
- easy, creamy, blender alfredo sauce
- packed with veggies and hearty beans!
- versatile: serve with specie of nomination to dip or over pasta
- 30 minutes, 1-pan meal
- naturally soy-free with gluten-free and nut-free options
More Vegan Alfredo Recipes
- Vegan Fettuccine Alfredo
- Spinach Alfredo Skillet Lasagna
- Pumpkin Alfredo
- Pumpkin Seed Alfredo
- Cauliflower Alfredo Spinach Artichoke Lasagna
