Creamy, Dreamy Goodness! Vegan Mushroom Alfredo

I was drooling when I made this, and am drooling now just thinking about.  Don't think it is possible to make a creamy and rich dish vegan??  Think again, my friends!  It's crazy what you can do with certain ingredients

Once again, raw cashews and nutritional yeast are your best friends.  I will post a similar recipe for those raw foodies out there very soon, so sit tight!

Vegan Mushroom Alfredo Pasta

For this recipe, I just kept on playing around with my ingredients to make it tasty and unique.  My secret is to blend in some of your sauteed mushrooms and onions to give the sauce an additional burst of flavor.

 Don't feel compelled to follow recipes exactly to the T.  This is why I usually don't use measurements.  Trust your taste buds and have fun.  There's no need to stress about the numbers!


Ingredients:
Pasta of your choice (I usually use high fiber pasta or brown rice pasta)
1 cup raw cashews
1/2 c nutritional yeast
1/2 lemon
2 garlic cloves
1/4 c veggie broth (can sub with water)
1/4 c non fat coconut milk
10 button mushrooms sliced
1/4 red onion sliced
EVOO (extra virgin olive oil)
s + p
dried thyme
chopped basil for garnish


Directions
boil your pasta accordingly 
soak raw cashews for at least 2 hrs.  (remember if you don't have time to soak, microwave the cashews in water for 3 minutes) .  In a pan saute your red onions and mushrooms in EVOO until soft.  Add s + p to taste.  Take 1/4 of your mushroom/onions and place in blender.  Add your cashews, nutritional yeast, lemon juice, garlic cloves, veggie broth and coconut milk to blender.  Blend until smooth.  Add s + p and thyme to taste.  Check the consistency and add more broth (or water) if need be.
 Transfer your sauce to a pot and heat.  Add your pasta and the left over sauteed mushrooms and onions.  Place on your favorite dish and sprinkle on some fresh basil.

So perfect for a fun dinner to impress your friends!  Enjoy