Embark on a journey through plant-based goodness with vegan Alfredo gnocchi. This delightful spin on a classic favorite merges the indulgent flavors of gnocchi with sautéed mushrooms and a dairy-free, creamy Alfredo sauce, resulting in a culinary masterpiece. If you are a fan of Gnocchi recipes check out my collection of delicious vegan gnocchi recipes here.
Ingredients & Substitutions
Embarking on this culinary adventure requires a handful of ingredients, including gnocchi, mushrooms, and a dairy-free Alfredo sauce. Don’t fret about quantities; we’ll focus on the magic of combining these elements for a mouthwatering result. Feel free to explore substitutions to tailor the dish to your taste.
Before diving into the recipe, ensure you have the necessary tools at your disposal. A high-powered food blender, a reliable pan, and some patience are key to mastering this vegan Alfredo gnocchi.
How To Make This Recipe
Soak Cashews: Begin by covering cashews in boiling water and allowing them to soak. For at least 10 minutes.
Cook Onion: In a pan with broth, cook sliced white onions until the liquid reduces and the onions caramelize.
Prepare Alfredo Sauce: Blend soaked cashews, broth, nutritional yeast, lemon juice, and the onion-garlic mixture until smooth.
Cook Gnocchi: Follow package instructions to cook gnocchi in salted water.
Sauté Mushrooms: Cook mushrooms until the liquid evaporates, then add vegan butter.
Combine & Serve: Mix Alfredo sauce with mushrooms.
Add cooked gnocchi, season, and enjoy!
Tips & Tricks
- For an extra touch, sprinkle vegan Parmesan and fresh parsley over the dish.
- Achieving the perfect Alfredo sauce consistency is all about patience and blending until creamy.
Absolutely! Experiment with your favorite mushrooms for a unique twist.
It adds a cheesy flavor, but you can omit or substitute with your preferred seasoning.
Yes, prepare it ahead for a quicker final assembly.
Explore gluten-free gnocchi for a Celiac-friendly version.
Vegan Alfredo Mushroom Gnocchi
- 500g gnocchi (1 standard package)
- 100g white or cremini mushrooms, sliced (½ a small pack)
- 1-2 tbsp vegan butter
- Cover the cashews in boiling water and allow to soak for at least 10 minutes.
- In a pan on medium heat, add ½ cup of broth and the sliced white onion.
- Reduce the broth, and keep cooking for 5-7 minutes or until most of the broth has cook down and evaporated.
- Next, add 5 cloves of minced garlic and cook for 1 minute.
- Strain water off the cashews. Add cashews, ½ cup of broth, nutritional yeast, lemon juice, and the cooked onion and garlic mixture into a high powered food blender. Blend until smooth and creamy.
- Cook gnocchi according to package instructions in salted water.
- Saute mushrooms in a pan on medium heat until the liquid has evaporated and the mushrooms are cooked through. (about 3-5 mins) Add in vegan butter and stir to combine.
- Add the alfredo sauce in with the cooked mushrooms, season with salt and pepper, add in the cooked gnocchi, and add a little pasta reserve water if needed.
- Top with vegan parm and fresh parsley if desired. Buon Appetito!
Conclusion: Vegan Alfredo Gnocchi
In the realm of plant-based cuisine, vegan Alfredo gnocchi stands out as a flavorful and satisfying dish. Whether you’re a seasoned vegan or just curious about meatless meals, this recipe promises a delightful vegan Italian recipe for your taste buds. Buon Appetito!