Crispy Mushroom Vegan Alfredo Pasta
Ingredients
Alfredo pasta
- 1 pasta of choice
- 1 small yellow onion
- 4 garlic cloves
- 1 1/2 tbsp olive oil
- 1 cup raw cashews, soaked
- 2 cups filtered water
- 4 tbsp nutritional yeast
- fresh parsley (optional)
- salt and 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 egg replacer powder
- 1/2 cup almond milk
- 2-3 tbsp organic olive oil
Preparation
Alfredo pasta
Bring a large pot of water to boil. Add 2 tbsp of salt to the boiling water. Add the pasta, following the directions on your pasta box.
Meanwhile in a large pan over medium heat, add oil and sauté garlic and onions for 6 min. Season with salt.
In a blender combine raw cashews and filtered water. Blend on high speed for 1 min or until fully smooth. Pour cashew milk over onions and bring heat to low. Simmer for 3 minutes, until sauce begins to thicken slightly.
Add the nutritional yeast, tsp of salt and 1/2 tsp pepper to the sauce, mix then once pasta are cooked, transfer pasta 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.
Finish off with freshly cracked pepper, a pinch of salt if needed and chopped fresh parsley.
Breaded mushrooms
Gently brush your mushrooms with a damp paper towel to remove any dirt. Then Slice mushrooms 1/2 inch thick.
Grab three medium sized bowls, in one place all purpose flour. In another combine egg replacer powder and 1/2 cup almond milk and whisk together until well combined. In the last bowl place the panko breadcrumbs, garlic powder and salt. Mix well.
Place the mushrooms into the flour and coat well. Then dip into the vegan egg wet mixture, then the breadcrumbs and then place onto a plate. Make sure you coat all layers well and the mushroom is completely covered.
To a pan over medium heat, add olive oil. Keep on low to medium heat. you don't want your oil to burn. Place breaded mushrooms into the pan. Gently turn them over after two minutes or until they are golden brown all over. Repeat until all the mushrooms are cooked.
