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
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWtTfGctvZLrGAMGs-DADXq4m3z-6eC6mSftTeM1VM6iq3atO174u0BIVcx5IGyjtu_gbtL80nHp7IyJq-1yQL1K2NiihfljvcY7dpzk2jxKsPGePzJwbMHUMYv15zRx2qOS6V_b5G736/s400/mushroom+alfredo.jpg)
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
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