Vegan Alfredo with Mushrooms
Rich and creamy vegan alfredo sauce served with sautéed mushrooms
Ingredients
Mushrooms:
- 1 teaspoon olive oil
- One 8 oz package of cremini mushrooms or any mushroom, sliced
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
- 1/4 teaspoon smoked paprika
Alfredo Sauce:
- 1 cup raw cashews soaked for 4+ hours and drained
- 1 cup water
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
Pasta of choice
Instructions
- To prepare the mushrooms, add the olive oil to a small frying pan and heat to medium heat. Add the mushrooms, salt, and pepper. Let the mushrooms cook and soften for about 5-7 minutes. Drizzle with balsamic vinegar, maple syrup, and smoked paprika and stir until combined. Continue to cook until the mushrooms become caramelized and brown. Set aside while you prepare the sauce.
- To prepare your alfredo sauce, add the soaked and drained raw cashews, water, sea salt, pepper, garlic, and onion to a small blender. Blend until fully smooth.
- Immediately pour the sauce over your prepared pasta, add the red pepper flakes, and stir to combine. I use a 454g package of brown rice noodles.
- Serve the sautéed mushrooms on top of the pasta and garnish with additional red pepper flakes and chives, optional.
Notes
I find storing the sauce separately from your pasta and mushrooms works best. To reheat, simply reheat your pasta and mushrooms. Pour the sauce directly over the heated noodles and stir to combine. You can add a couple of teaspoons of water to the pasta if needed to thin the sauce. Top with the mushrooms and enjoy.