Description
The best vegan mushroom alfredo pasta you will ever have! It’s incredibly creamy, super satisfying, and easy to make.
Ingredients
Scale
- 1 cup Cashews, raw
- 1/2 Yellow Onion, medium
- 4 Garlic Cloves
- 1/2 Lemon, juiced
- 1/4 cup Potato
- 1/4 cup Nutritional Yeast
- 10 oz Cremini Mushrooms (1 1/2 cups)
- 3/4 cup Vegetable Broth
- 1/2 cup Almond Milk
- 10oz of Pasta
- Salt and pepper to taste
Instructions
- Boil a small pot of water and add the cashews, diced potato, onion and garlic cloves. Simmer for 20 minutes. (You can also choose to soak cashews overnight).
- Turn pan on medium heat and sauté the mushrooms for 7-10 minutes and set aside.
- Boil water in large pot and cook pasta as instructed on box/bag.
- Turn small pot off after 20 minutes. Drain water and peel potato. Add cashews, onion, garlic, potato, nutritional yeast, vegetables broth, almond milk, juice of 1/2 a lemon, salt and pepper to blender. Blend until extra smooth.
- Drain pasta, add to pan with mushrooms. Add sauce to the pan and heat up on low heat while combining slowly. Serve an enjoy!
- Prep Time: 10
- Cook Time: 20
- Category: Pasta
- Method: Stove
- Cuisine: Italian
