Vegan Mushroom Alfredo

  • Author: The BLW Dad
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35
  • Yield: 2 Adults & 1 Child 1x


This vegan version of the classic mushroom Alfredo uses a simple hack to create a dairy-free creamy sauce… cauliflower. Get some extra veggies into your little ones with some courgette noodles too!



  • 2 Courgettes
  • 1 Tbsp Garlic Purée (or two cloves finely chopped)
  • 200g Chestnut Mushrooms, sliced
  • 1/4 Head Cauliflower
  • 1 Vegetable Stock Cube


  1. Bring a pan of water to a boil, break the cauliflower into florets and simmer them in the pan until tender – usually around 10-12 minutes. 
  2. Meanwhile, spiralise your courgette. If you don’t have a spiraliser then use a vegetable peeler to cut ribbons of courgette and stack these up. Cut these into thin strips of courgetti using a sharp knife. 
  3. Once the cauliflower is cooked, transfer it to a blender with a splash of the cooking liquid and blitz.
  4. In a non-stick pan/cast iron skillet sauté the sliced mushrooms until browned (approx. 5 minutes).
  5. Add the garlic and continue to sauté for a further 1 minute. 
  6. Add the courgetti to the pan and cook for 1-2 minutes.
  7. Pour in the cauliflower cream sauce, stir through and bring to a simmer. 
  8. Serve and enjoy!


Suitable: From 6 months plus. 

Storage: Use on the day of cooking. 

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