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Fettuccine alfredo

Lauren Toyota is a vegan YouTube sensation that is here to present this cheeseless fettuccine alfredo recipe that's as delicious as the original. 



  • 454 grams fettuccine
  • 1-1/2 cups raw cashews, soaked in hot water for 20 minutes
  • 1 cup water
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon freshly squeezed lemon juice, plus 1 to 2 teaspoons (optional)
  • 1 cup finely chopped onion (about 1 onion)
  • 2 tablespoons olive oil
  • 2 large Portobello mushrooms, thinly sliced
  • 4 cups thinly sliced cremini mushrooms (about 300 grams)
  • 4 garlic cloves, minced
  • 1/2 to 1 teaspoon sea salt, plus more for seasoning
  • 1/2 teaspoon ground pepper, plus more for seasoning
  • 1/2 cup dry white wine or low-sodium vegetable stock
  • 2 tablespoons finely chopped fresh basil
  • 1 teaspoon dried parsley
  • 4 cups packed baby spinach
  • 1 cup low-sodium vegetable stock
  • 1/4 cup The Parm


  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain, but do not rinse.
  2. Drain and rinse the cashews and add to a high-powered blender along with the water, vinegar, and one tablespoon lemon juice. Blend until very smooth.
  3. In a large pan over medium heat, sauté the onion in the olive oil for two minutes until just softened.
  4. Add the mushrooms and cook for four minutes. When mushrooms are half cooked and start to release some moisture, stir in the garlic, salt, and pepper and cook for three to four minutes.
  5. Once mushrooms have shrunk and released most of their moisture, add the white wine.
  6. Add the one to two teaspoons lemon juice if using stock in place of the wine.
  7. Simmer for seven minutes until most of the liquid has reduced.
  8. Reduce heat to medium-low, stir in the basil and parsley, and cook for another minute.
  9. Stir in the cashew cream and spinach, and slowly stir in the stock. Cook for about four minutes until the spinach is wilted and soft but still bright green.
  10. Add the pasta to the pan and toss to combine everything well. Cook for three minutes.
  11. Serve immediately and add The Parm on top and ground pepper and salt to taste. If reheating leftovers, heat in a pan and add small amounts of vegetable stock while tossing the pasta to thin out.

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