Crispy Mushroom Vegan Alfredo Pasta
Ingredients
- 1 lb pasta of choice
- 1 small yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp avocado oil or olive oil
- 1 cup raw cashews
- 2 cups filtered water
- 4 tbsp nutritional yeast
- fresh parsley, chopped
- 2 tbsp vegan butter (i like miyokos brand)
- 1 1/2 tsp salt
- 1/2 tsp ground pepper
- breaded mushrooms
- 8-12 cremini mushrooms
- 1/4 cup all purpose flour
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1/2 tsp salt
- 3 tbsp aquafaba (juice from can of chickpeas
- 3 tbsp avocado oil
Preparation
Bring a large pot of water to boil. Add a couple tbsp of salt to the boiling water. Add the pasta, follow the directions on your pasta box
Meanwhile in a large pan over medium heat, add 2 tbsp oil and sauté garlic and onions for 6 minutes. Season with a pinch of salt
In a high speed blender combine raw cashews (you don’t have to soak cashews) and 2 cups filtered water. Blend on high speed for 1 minute or until fully smooth. Pour cashew milk over onions and Garlic and bring heat to low. Simmer for 3 minutes, until sauce begins to thicken slightly
Add the nutritional yeast, salt and 1/2 tsp pepper to the sauce, mix... (DONT THROW OUT PASTA WATER) then once noodles are cooked, transfer the noodles straight from the pot to the sauce. Add 1/2 cup of hot pasta water to the pasta and mix all together until noodles are fully coated with sauce then add 2 tbsp vegan butter
Finish off with freshly cracked pepper, a pinch of salt if needed and chopped fresh parsley