Creamy Vegan Mushroom Alfredo

This Mushroom Alfredo is so Creamy you won't believe its vegan and 100% plant based! Keep reading for secret ingredients...

Happy Monday to you all! It is a cold morning here in the TDOT so I thought what better remedy for that than a creamy pasta. I looked up what defines an Alfredo on mr google this morning and this is what it said, “a rich pasta sauce made with butter, parmesan cheese, and often cream”. Well I am here to tell you that you can have a gorgeous creamy pasta withOUT most of the above. I absolutely loved creating this one. It is so easy to make with just a few simple steps.

First thing you have to do is soak your cashews. Now IF you are in a pinch you could skip the soaking and boil your cashews for 15 minutes but if you have the time, soaking is the way to go. Once you have soaked cashews you are literally off to the races. The sauce will be done in the time it takes you to make your pasta. Lets goooo!

I used a variety of mushrooms for this dish but if you only have one variety or if you only LIKE one variety then do you. I chose cremini, oyster and shiitake for this one. I recently watched FANTASTIC FUNGI and even though I loved mushrooms before, now I want to incorporate them as often as possible into my diet. SUPERFOOD bonanza so go crazy and eat as many as you can.

Creamy Vegan Mushroom Alfredo

Teri-Ann Carty

This Mushroom Alfredo is so Creamy you won't believe its vegan and 100% plant based!

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Prep Time 3 15

Cook Time 25

Course Dinner, Lunch, Main Course

Servings 2

Equipment

stove
blender

Ingredients

½ cup cashews soaked minimum 3 hours
2 tbsp olive oil
½ tsp chili flakes
1 small onion (diced)
1 clove garlic (minced)
½ lemon juiced
1 heaping tsp miso
1 tbsp dijon mustard
3 tbsp nutritional yeast
¾ cup non-dairy milk
1 cup hot pasta water
6 cups mixed wild mushrooms
¼-½ shaved parmesan
pasta of choice

Instructions

Measure 1/2 cup raw cashews and place in a bowl. Cover with water and let sit for a minimum 3 hours.
Boil a large pot of water. Salt the water before adding your pasta. I used a box of Jovial farfalle. Cook pasta till al dente and reserve a cup of pasta water before draining.
While pasta is cooking, heat oil and chili flakes in a large pan. Add in diced onion and cook until translucent. Add in garlic and saute for 30 more seconds.
Scrape onions and garlic into a blender. Drain and rinse cashews and add to the blender with lemon juice, miso, dijon mustard, nutritional yeast, salt, cracked pepper and milk. Add 1/4 cup of hot pasta water and blend to combine. If the sauce is too thick, add a splash of more water.
Add a splash of more oil to the pan and cook mushrooms. Try not to overcrowd the pan, cook in batches if you need to. Once mushrooms are browned, season with salt and pepper.
Add cooked pasta to the pan with mushrooms followed by sauce. Toss to combine. I like to add a couple more splashes of pasta to bring the sauce together.
Add Parmesan cheese and toss again. Taste for seasoning.
Transfer to bowls, add more cheese and a sprinkle of chili flakes.

Keyword alfredo, creamy, dairy free, gluten free, pasta, plant based, refined sugar free, vegan

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