Mushroom & Garlic Fettuccine Alfredo | Deliciously Dairy-Free

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Mushroom & Garlic Fettuccine Alfredo

Creamy, satisfying and dairy-free.


  • 1/2 container Daiya Plain Cream Cheese Style Spread
  • 1/2 crown broccoli
  • 8 whole crimini mushrooms
  • 2 tbsp vegetable oil
  • 2 tsp garlic, minced
  • 2 tsp onion, minced
  • 2 tsp nutritional yeast
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp garlic powder
  • 2 tsp parsley, dried
  • 2 cups unsweetened almond milk
  • 1 lb fettuccine pasta
  • 1 tbsp Flour, (optional)


Set water to boil in a medium sized pot.

Wash and chop half a crown of broccoli, steam broccoli.

Wash and slice crimini mushrooms, sauté in vegetable oil in a sauce pan.

Add fettuccine pasta to boiling water and cook according to directions on package.

In a separate pot, sauté garlic and onion in vegetable oil (for a thicker sauce, add flour).

Add almond milk, Daiya cream cheese style spread, and spices into the pot with garlic.

Use whisk to mix sauce, when smooth, add mushrooms and broccoli.

Add sauce to pasta and serve!

Tips for cooking with Daiya

35 min
Total Time
20 min
Prep Time
15 min
Cook Time

Free of these allergens

Tree Nuts

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