Vegan Alfredo Recipe
Vegan Alfredo, tossed in a delicious cashew cream, with sautéed mushrooms, Meyer lemon zest and a secret ingredient that gives this extra complexity, flavor and depth.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Italian
Keyword: pasta, vegan
Servings: 2
- 1-2 tbsp olive oil
- 1/2 white onion
- 4 garlic cloves
- 1/2 cup raw cashews
- 1 cup veggie broth
- 2 tbsp nutritional yeast
- 2 tsp white miso paste
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 5 oz dry pasta
- 1 cup fresh peas
- 8 oz mushrooms sautéed
- pepper, chilli flakes, lemon zent for garnish d
Cook Pasta: Set salted water to boil in a large pot and cook pasta according to directions. If using fresh or frozen peas, feel free to add to the pasta water, during the last minute of cooking.
Make Alfredo Sauce: Heat oil over med low heat, and sauté onion and garlic until tender and golden. Place it in a blender along with cashews, veggie broth, nutritional yeast, miso, salt, nutmeg Blend until creamy and smooth. Sauté or smoke the mushrooms. If sautéing, heat olive oil in a skillet over medium heat. Add mushrooms and sauté 6-7 minutes, until golden and tender, seasoning with salt. Combine: Drain the pasta, add to a large pan along with the Alfredo sauce, toss, and gently warm over low heat. Add the mushrooms and toss to coat (leaving a few for the top for garnish if you like).
Serving: 2g
