1 cup raw cashews, soaked in boiling water for 10+ minutes
1 cup water
3 tbsp nutritional yeast
2 tsp lemon juice
1/2 tsp salt
¼ tsp pepper
450g of fettuccine pasta (or other pasta of choice)
3 tbsp olive oil
3 cloves garlic, minced
¼ cup minced shallots (or yellow onion)
2 packages of cremini (brown) mushrooms
1 tsp salt
1/3 cup dry vegan-friendly white wine (optional, but recommended)
4 tbsp freshly chopped parsley - reserve 1 tablespoon for garnish
Soak cashews your cashews in boiling water for at least 10+ minutes.
Add cashews to blender with remaining alfredo sauce ingredients. Blend until smooth and creamy.
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve about a cup of pasta water.
Meanwhile, preheat a large sauté pan to medium. Add olive oil, shallots and garlic and cook for a few minutes, until softened. Transfer to a small bowl and set aside for now.
Slice mushrooms and increase pan heat to medium-high. Add mushrooms to the pan and cook until most of the liquid is reduced - about 5 minutes. Stir often.
When the liquid is mostly reduced from the mushrooms in the pan, deglaze with white wine. Add back in shallots and garlic, salt, pepper and fresh parsley. Cook for a few more minutes, taste and adjust seasoning as needed.
When pasta is finished cooking, add to the pan with mushrooms and coat with alfredo sauce. If you need to make your sauce less thick, stir in a bit of the hot reserved pasta water. Top with more fresh parsley and nutritional yeast.