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Vegan Truffle Pasta with Mushrooms

Creamy Vegan Truffle Mushroom Pasta

This vegan pasta dish is filled with a creamy truffle cashew sauce and crispy sauteed mushrooms for a week-night dinner that tastes just like truffle mac and cheese!
4.72 from 14 votes
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Course: Vegetarian Pasta
Cuisine: American, Vegan
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings


  • 16 oz pasta

Truffle Sauce

  • 1 cup cashews soaked in boiling hot water for 30 minutes-1 hour
  • ¾ cup water
  • ¼ cup nutritional yeast
  • 1 Tablespoon truffle oil
  • 1 clove garlic
  • 1 teaspoon truffle salt use more or less salt as preferred

Sauteed Mushrooms

  • 1 Tablespoon vegan butter or sub for oil
  • 16 ounces mushrooms button or a mix of button and shitake works best
  • 1 Tablespoon lemon juice about ½ lemon, juiced
  • 1 teaspoon truffle oil
  • truffle salt to taste
  • 3 sprigs fresh thyme optional but adds a lot of flavor


  • First, add the cashews to a bowl with boiling hot water and soak for 30 minutes- 1 hour. You can also add the cashews to a bowl of cold water, cover, and soak in the fridge for 6-8 hours.
  • While the cashews are soaking, cook the pasta according to instructions on the package. Once cooked, strain and set aside.
  • While the pasta is cooking, add the vegan butter to a frying pan. Once the butter begins to sizzle, add the mushrooms and lemon juice to the pan. and cook until there is no liquid and mushrooms are beginning to brown.
  • Cook the mushrooms for 20-30 minutes cook until there is no liquid and mushrooms are beginning to brown. Once the mushrooms are cooked, drizzle with 1 teaspoon truffle oil and sprinkle with truffle salt to your liking. Stir and cook an additional 1 minute, then set aside.
  • Once the pasta and mushrooms are cooked, make the truffle cream sauce. First, strain the soaked cashews. Then, add the soaked cashews, water nutritional yeast, truffle oil, garlic, and truffle salt to a blender. Blend until a thick & smooth sauce forms.
  • To finish, add the pasta, truffle sauce, and crispy mushrooms to a serving dish and mix to combine. You can also add the pan to the oven to bake for a few minutes if desired. Then, top with fresh thyme and enjoy!


  •  Leftovers can be stored in a closed container in the fridge for 3-5 days or in the freezer for up to 1 month.


Serving: 1g | Calories: 468kcal | Carbohydrates: 67g | Protein: 17g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 28mg | Potassium: 600mg | Fiber: 4g | Sugar: 5g | Vitamin A: 24IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!