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Vegan Alfredo with Mushrooms

I love the simplicity of this one. I originally found this recipe here from this guy, he’s great –

  • Boil up a pot of grain free pasta according to directions on box
  • Largely chop portabella caps or any mushroom of your choice – marinade in soy sauce and vegan worchestershire sauce long enough for mushrooms to absorb some liquid – then saute with some oil
  • Throw in some spinach while you’re at it, because why not
  • Alfredo Sauce – blend 1/2 cup of raw soaked cashews (important to soak for better digestion and softness) – 1/2 cup of water – 1 or 2 cloves of garlic – plenty of salt and some pepper – 1-2 Tbsp of nutritional yeast – and a taste of lemon juice – taste and adjust
  • Drain noodles but save some starch water and – mix it all together in one giant pan – cook until sauce is hot – add starch water if it’s too dry – top it off with some parsley and/or hemp hearts and/or scallion slices – I always add a lot of salt to this one because it can be bland
  • Tip – the consistency gets dry as it sets, so keep it a bit more watery as you’re finishing up
  • Bonus – lightly spread any leftover sauce on a slice of toast for a cheesy garlic toast
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