Gluten-Free Mushroom Fettuccine

This dairy-free Mushroom Fettuccine gives you all the comfort of a creamy alfredo, but with a magical vegan sauce made from cashews and zero gluten. Best of all, you can make it with ingredients you likely have on hand!


8oz cremini mushrooms, sliced

2 garlic cloves

1 cup raw cashews, soaked in boiling water for 20 minutes

1 1/4 cup of water

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

2 teaspoons lemon juice

1lb cooked Taste Republic Gluten-Free Fettuccine

  1. In a pan over medium high heat, saute the mushrooms with olive oil and salt for 8-10 minutes until lightly browned. Set some aside for topping the pasta later.
  2. Blend the cashews, mushrooms, garlic, water, lemon juice and seasonings until completely smooth.
  3. Boil the pasta according to package instructions, drain and toss with the blended sauce. Top with mushrooms and serve.

Via Naomi Hazan / @onelifetoeat

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