Mushroom Alfredo (dairy-free)
Pasta
Ingredients:
🍄🟫 12 oz mushrooms (cremini or white), sliced
🧄 3 garlic cloves, minced
🧈 2 tbsp vegan butter
🥜 1 cup raw cashews (soaked in hot water 20 min)
🥛 1 1/2 cups unsweetened non-diary milk (like almond or oat)
🧀 2 tbsp nutritional yeast
🍋 1 tbsp lemon juice
🧂 1 tsp onion powder
🧂 1/2 tsp salt (adjust to taste)
🧂 1/4 tsp black pepper
🍝 12 oz cooked pasta (fettuccine or your choice)
🌿 fresh parsley, chopped (for garnish)
Features:
Features:
Nutrition:
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Cook the mushrooms: Heat olive oil or vegan butter in a large skillet over medium heat. Add sliced mushrooms and sauté 7–10 minutes until golden and tender. Add minced garlic in the last 2 minutes and cook until fragrant.
- 2. Prepare the Alfredo sauce: Drain soaked cashews and blend with plant milk, nutritional yeast, lemon juice, onion powder, salt, and pepper until smooth and creamy.
- 3. Combine sauce and mushrooms: Pour the cashew sauce into the skillet with mushrooms. Stir well and cook on low heat for 3–5 minutes until warmed through and slightly thickened.
- Mix with pasta: Add cooked pasta to the skillet, toss well to coat evenly with the sauce.
- Serve: Garnish with fresh parsley and serve warm.
Mushroom Alfredo (dairy-free)
Ingredients:
🍄🟫 12 oz mushrooms (cremini or white), sliced
🧄 3 garlic cloves, minced
🧈 2 tbsp vegan butter
🥜 1 cup raw cashews (soaked in hot water 20 min)
🥛 1 1/2 cups unsweetened non-diary milk (like almond or oat)
🧀 2 tbsp nutritional yeast
🍋 1 tbsp lemon juice
🧂 1 tsp onion powder
🧂 1/2 tsp salt (adjust to taste)
🧂 1/4 tsp black pepper
🍝 12 oz cooked pasta (fettuccine or your choice)
🌿 fresh parsley, chopped (for garnish)
Features:
Instructions:
- Cook the mushrooms: Heat olive oil or vegan butter in a large skillet over medium heat. Add sliced mushrooms and sauté 7–10 minutes until golden and tender. Add minced garlic in the last 2 minutes and cook until fragrant.
- 2. Prepare the Alfredo sauce: Drain soaked cashews and blend with plant milk, nutritional yeast, lemon juice, onion powder, salt, and pepper until smooth and creamy.
- 3. Combine sauce and mushrooms: Pour the cashew sauce into the skillet with mushrooms. Stir well and cook on low heat for 3–5 minutes until warmed through and slightly thickened.
- Mix with pasta: Add cooked pasta to the skillet, toss well to coat evenly with the sauce.
- Serve: Garnish with fresh parsley and serve warm.
