creamy vegan mushroom fettuccine alfredo | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2015/09/16/creamy-vegan-mushroom-fettuccine-alfredo/

Sometimes you just need a big bowl of pasta for dinner, and fettuccine is one of my all-time faves. So I figured, what would be more damn delicious than some creamy vegan mushroom fettuccine alfredo?

It has cashews, white wine, and the added punch of flavorful mushrooms! If you can’t eat cashews, then you can substitute the cashews for the same measurement of soft tofu and reduce the the amount of fresh water in the cream sauce to a 1/2 cup.

There’s just so much more to the pasta game than boxed mac and cheese or plain pasta with tomato sauce. Top this with a pretty little piece of basil and get ready to cozy up to a big bowl of creamy vegan mushroom fettuccine alfredo. Well, what are you waiting for?! Keep scrolling for the recipe!

creamy vegan mushroom fettuccine alfredo

Dive into a comforting guilt-free dinner with this creamy vegan mushroom fettuccine alfredo! White wine, mushrooms, and cashew cream combine for a pasta dish that’ll have your tastebuds singing.

Ingredients

fettuccine alfredo

400 g fettuccine1 1/2 C raw cashews, soaked for 20 minutes in hot water1 C fresh water (1/2 a cup if using tofu instead of cashews)1 tsp apple cider vinegar1 tbsp lemon juice2 tbsp olive oil1 C finely chopped white onion2 large portobello mushroom caps, thinly sliced4 C thinly sliced cremini mushrooms4 garlic cloves, minced1/2 tsp sea salt1/2 tsp ground black pepper1/2 C dry white wine (vegan friendly)2 tbsp finely chopped fresh basil1 tsp dried parsley4 C fresh baby spinach1 C low-sodium vegetable stock

vegan parmesan (optional – can also buy a vegan parmesan product!)

2/3 C raw cashews1/4 C nutritional yeast1 tsp sea salt

Instructions

To make the vegan parmesan, combine ingredients together in a food processor until a fine crumb or meal is formed. Store in a jar or container in the fridge. This will last up to 3 weeks.Bring a large pot of salted water to a boil. Cook noodles to al dente. Drain but do not rinse.Meanwhile, rinse and drain cashews from the soaking water and add to a high-powered blender along with water, apple cider vinegar, and lemon juice. Blend until very smooth.In a large pan over medium heat, sauté onion in olive oil for 2 minutes until soft and fragrant.Add mushrooms and cook for 4 minutes. When mushrooms are half cooked and start to release some moisture, stir in minced garlic, sea salt, and ground black pepper and cook for another 3 to 4 minutes.Once mushrooms have shrunk and released all their water, add in white wine (or replace with an equal amount of low-sodium vegetable stock, plus 1 to 2 teaspoons of lemon juice) and simmer for 7 minutes. Reduce heat to medium-low, stir in fresh basil and dried parsley, and cook for another minute.Stir in the cashew cream, spinach, and slowly stir in 1 cup of low-sodium vegetable stock. Stir for about 4 minutes.Add noodles to the pan and toss to combine everything well, and coat noodles in sauce for 3 minutes.Add 2 to 3 tablespoons of vegan parmesan and toss to combine. Serve with more vegan parmesan and ground black pepper as garnish.

Notes

The post creamy vegan mushroom fettuccine alfredo appeared first on hot for food by Lauren Toyota.

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