Lauren Toyota
Creamy Vegan Mushroom Fettuccine With Cashew Alfredo
Make any meal extra elegant with this creamy, rich, yet super simple pasta recipe!
December 2, 2023
Say hello to the creamiest vegan fettuccine alfredo ever from Lauren Toyota’s Hot For Food Vegan Comfort Classics cookbook. Hot tip: if you’re allergic to nuts, just replace the cashews with the same measurement of soft tofu and use 1⁄2 cup water when blending.
What you need:
For the parm:
⅔ cup raw cashews
1⁄4 cup nutritional yeast
1 teaspoon salt
For the pasta:
1 pound fettuccine
1 1⁄2 cups raw cashews, soaked in hot water for 20 minutes
1 cup water
1 teaspoon apple cider vinegar
1 tablespoon lemon juice, plus 2 teaspoons
1 cup finely chopped onion
2 tablespoons olive oil
2 large portobello mushrooms, thinly sliced
4 cups thinly sliced cremini mushrooms
4 garlic cloves, minced
1 teaspoon salt
1⁄2 teaspoon pepper
1⁄2 cup dry white wine
2 tablespoons finely chopped fresh basil
1 teaspoon dried parsley
4 cups packed baby spinach
1 cup low-sodium vegetable stock
What you do:
- For the parm, in a food processor, combine all ingredients and process until a fine meal is formed. Store in a jar in the refridgerator for up to 3 weeks.
- For the pasta, in a large pot bring salted water to a boil. Cook pasta until al dente according to package instructions. Drain, but do not rinse.
- Meanwhile, drain and rinse cashews. Into a high-powered blender add cashews, water, vinegar, and 1 tablespoon lemon juice. Blend until very smooth.
- In a large pan over medium heat, sauté onion in olive oil 2 minutes until just softened. Add mushrooms and cook 4 minutes. When mushrooms are half-cooked and start to release some moisture, stir in garlic, salt, and pepper and cook 4 minutes. Once mushrooms have shrunk and released most of their moisture, add white wine and simmer 7 minutes until most of liquid has reduced.
- Reduce heat to medium-low, stir in basil and parsley, and cook for another minute. Stir in cashew cream and spinach, and slowly stir in stock. Cook 4 minutes until spinach is wilted, add pasta to pan, toss to combine, and cook 3 more minutes. Serve immediately and add parm on top to taste.
For more creamy pasta recipes, read:
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