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.
Servings 4
Ingredients
fettuccine alfredo
- 400 g fettuccine
- 1 ½ C raw cashews, soaked for 20 minutes in hot water
- 1 C fresh water (½ a cup if using tofu instead of cashews)
- 1 teaspoon apple cider vinegar
- 1 tablespoon lemon juice
- 2 tablespoon olive oil
- 1 C finely chopped white onion
- 2 large portobello mushroom caps, thinly sliced
- 4 C thinly sliced cremini mushrooms
- 4 garlic cloves, minced
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ C dry white wine (vegan friendly)
- 2 tablespoon finely chopped fresh basil
- 1 teaspoon dried parsley
- 4 C fresh baby spinach
- 1 C low-sodium vegetable stock
vegan parmesan (optional - can also buy a vegan parmesan product!)
- ⅔ C raw cashews
- ¼ C nutritional yeast
- 1 teaspoon 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
If you are reheating leftovers, heat in a pan adding small amounts of vegetable stock a bit at a time while tossing the noodles to thin out the sauce again.
