Creamy Vegan Mushroom Fettuccine With Cashew Alfredo

Lauren Toyota

Creamy Vegan Mushroom Fettuccine With Cashew Alfredo

Make your weeknight meal extra elegant with this creamy, rich, but super simple pasta recipe!

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Serves: 4

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. Get cooking!

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:

  1. For the parm, in a food processor, combine all ingredients and process until a fine meal is formed. Store in a jar in fridge for up to 3 weeks.
  2. 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.
  3. Meanwhile, drain and rinse cashews. Into a high-powered blender add cashews, water, vinegar, and 1 tablespoon lemon juice. Blend until very smooth.
  4. In a large pan over medium heat, sauté onion in olive oil for 2 minutes until just softened. Add mushrooms and cook for 4 minutes. When mushrooms are half-cooked and start to release some moisture, stir in garlic, salt, and pepper and cook for 4 minutes. Once mushrooms have shrunk and released most of their moisture, add white wine and simmer for 7 minutes until most of liquid has reduced.
  5. 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 for 4 minutes until spinach is wilted, add pasta to pan, toss to combine, and cook for 3 more minutes. Serve immediately and add parm on top to taste.