Vegan Mushroom Alfredo Casserole Recipe

This creamy and hearty vegan mushroom Alfredo casserole is perfect for a comforting dinner or meal prep. Made with a rich, dairy-free Alfredo sauce, tender mushrooms, and baked pasta, it’s a satisfying and flavorful dish.

Ingredients

For the Alfredo Sauce:

• 1 cup raw cashews (soaked in hot water for 20 minutes, then drained)

• 2 cups unsweetened plant-based milk (almond, oat, or soy)

• 3 tbsp nutritional yeast

• 2 tbsp lemon juice

• 2 tbsp olive oil (optional for extra creaminess)

• 2 cloves garlic

• 1 tsp onion powder

• ½ tsp nutmeg

• Salt and pepper to taste

For the Casserole:

• 12 oz pasta (penne, rigatoni, or rotini; use gluten-free if needed)

• 2 tbsp olive oil or vegan butter

• 12 oz mushrooms (sliced; cremini, button, or shiitake work well)

• 1 medium onion (diced)

• 3 cups spinach (optional, for added greens)

• ½ cup vegan mozzarella or parmesan (optional, for topping)

• Fresh parsley for garnish

Instructions

1. Cook the Pasta

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.

   
   

2. Prepare the Alfredo Sauce

1. In a blender, combine the soaked cashews, plant-based milk, nutritional yeast, lemon juice, olive oil, garlic, onion powder, nutmeg, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.

   
   

3. Cook the Mushrooms and Vegetables

1. In a large skillet, heat olive oil or vegan butter over medium heat.

2. Add the diced onion and cook for 3-4 minutes until softened.

3. Stir in the sliced mushrooms and sauté for 6-8 minutes until browned and tender.

4. Add the spinach (if using) and cook until wilted. Remove from heat.

   
   

4. Assemble the Casserole

1. Preheat your oven to 375°F (190°C).

2. In a large mixing bowl, combine the cooked pasta, sautéed mushrooms, and Alfredo sauce. Mix until well coated.

3. Transfer the mixture to a greased 9x13-inch baking dish.

4. (Optional) Sprinkle vegan mozzarella or parmesan on top for a cheesy finish.

   
   

5. Bake the Casserole

1. Cover the dish with foil and bake for 15 minutes.

2. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.

   
   

6. Serve

1. Remove from the oven and let the casserole cool for 5 minutes.

2. Garnish with fresh parsley and serve warm.

   
   

Tips

• Add extra veggies like broccoli or peas for more nutrients.

• For a smoky twist, add a pinch of smoked paprika to the Alfredo sauce.

• Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to a month.