Vegan “Scallop” Alfredo Recipe

The inspiration for this Vegan “Scallop” Alfredo recipe if from the first time I ever tried scallops several years ago, at Olive Garden. My usual was the Shrimp Alfredo, but my husband had convinced me add the scallops this time. I must have been feeling adventurous, because I am someone who always orders what she knows she likes every. single. time.

I’m not one to stray away at restaurants because I hate complaining when I don’t like something, but I also hate paying for food I don’t eat. So to make that simple, I just order what I do know I like. Simple. The scallops weren’t a huge meal changer anyways, and if I hated it, I could eat around them, right? Well, I tried them and I looooooved them! It was one of those times where I felt like a new person because I tried something new and it turned out good. I felt great about it. I even started ordering them without the shrimp and only scallops.

Then, we became vegan and I couldn’t even have the pasta and Alfredo alone, and the options left for us at Olive Garden were less than exciting. But if you know me, you know that I will never just not have a food that I love simply because the standard version has animal products. Its 2019 people! There are literally alternatives to EVERYTHING, even scallops!

Today, we did just that.

I searched the internet, and all the other recipes for vegan scallops called for king oyster mushrooms… that I couldn’t find anywhere. I found a couple of places online selling them, but the shipping was always as much, if not more, than the mushrooms themselves, so I wasn’t doing that either. Whole Foods had regular oyster mushrooms, so I decided to see what I could make happen with those. They weren’t as pretty and scallop-looking as the big king oyster mushroom, but they sure were tasty and I figured they’d cook up just right!

First things first, you want to cut the heads of the mushrooms (SAVE THEM FOR THIS RECIPE!) and slice the stems into 1/2 thick pieces. Add the water and white wine vinegar and use another bowl to set on top to make sure the mushrooms are under the water and not floating at the top.

While the stems are marinating, you want to start the Alfredo sauce. This sauce is rather simple, and a staple around our house that we use for so many recipes as a pasta or pizza sauce.

To make the Alfredo sauce, you simply heat the oil over medium heat and sautee the onions. When they are translucent and and fragrant, mix in the flour until its a paste-y consistency. Then, slowly mix in the non dairy milk and let thicken, while stirring consistently, about 5 minutes. Once thickened, turn heat all the way down and add the nutritional yeast, garlic powder, and salt and pepper. Stir until well combined.

cooking scallop alfredo

Lastly, you want to heat 1tbsp oil and 1tbsp vegan butter in a skillet over medium high heat for the “scallops”. Drain the mushroom stems from the water/vinegar and pat dry with a paper towel. Once the oil is hot, pour the “scallops” in the pan and cook on each side for 5 minutes, or until browned.

After each part is cooked, the pasta, the sauce, and the “scallops”, you can mix the sauce and pasta together, then top with the scallops and chives, like I did, or however you wish, and ENJOY!

Vegan “Scallop” Alfredo Recipe

vegan scallop alfredo

Servings : 4
Prep time : 1 hr 10 min
Cook time: 30 minutes


  • 2 cups oyster mushroom stems, sliced 1/2″ thick
  • 1 1/2 cups warm water
  • 1 tbsp white wine vinegar
  • 1/4 cup + 1tbsp olive oil
  • 1 small onion, chopped
  • 1/3 cup flour
  • 2 cups unsweetened non-dairy milk
  • 1/3 cup nutrtional yeast
  • 1/2 tbsp garlic powder
  • Salt and pepper to taste
  • 1 tbsp vegan butter
  • 1 lb linguini noodles
  • *optional chives for garnish


  1. Mix the water and white wine vinegar in a medium bowl, then add the sliced mushroom stems. Add another bowl of similar size on top, to push the mushrooms under the water so they aren’t just floating on top. Let sit for 1 hr.
  2. While the mushroom stems are marinating, heat 1/4 of the olive oil in a medium sauce pan over medium heat. Add the chopped onion to the heated oil and sautee for 5 minutes, or until translucent.
  3. Stir in the flour, then slowly whisk in the milk and stir constantly until sauce has thickened, about 5 minutes.
  4. Turn heat all the way down. Add the nutritional yeast, garlic powder, salt, and pepper and mix until well combined.
  5. In another medium/large pot, boil water and cook noodles according to the package directions.
  6. While the noodles are cooking, drain the sliced mushroom stems, then pat dry with a paper towel.
  7. Heat 1 tbsp oil and 1 tbsp butter in a skillet over medium high heat. Once the butter is melted and the skillet is hot, add the mushroom stems. Cook about 5 minutes on each side, or until browned.
  8. Remove from heat. Mix cooked pasta, Alfredo sauce, and scallops in one pot… or layer them all… or mix just the pasta and sauce, then add the “scallops’ and chives. Whatever presentation makes your heart happy!



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