creamy vegan mushroom fettuccine alfredo

Step 1

To make the vegan parmesan, combine ingredients together in a food processor until a fine crumb or meal is formed. Store in a jar or container in the fridge. This will last up to 3 weeks.

Step 2

Bring a large pot of salted water to a boil. Cook noodles to al dente. Drain but do not rinse.

Step 3

Meanwhile, rinse and drain cashews from the soaking water and add to a high-powered blender along with water, apple cider vinegar, and lemon juice. Blend until very smooth.

Step 4

In a large pan over medium heat, sauté onion in olive oil for 2 minutes until soft and fragrant.

Step 5

Add mushrooms and cook for 4 minutes. When mushrooms are half cooked and start to release some moisture, stir in minced garlic, sea salt, and ground black pepper and cook for another 3 to 4 minutes.

Step 6

Once mushrooms have shrunk and released all their water, add in white wine (or replace with an equal amount of low-sodium vegetable stock, plus 1 to 2 teaspoons of lemon juice) and simmer for 7 minutes. Reduce heat to medium-low, stir in fresh basil and dried parsley, and cook for another minute.

Step 7

Stir in the cashew cream, spinach, and slowly stir in 1 cup of low-sodium vegetable stock. Stir for about 4 minutes.

Step 8

Add noodles to the pan and toss to combine everything well, and coat noodles in sauce for 3 minutes.

Step 9

Add 2 to 3 tablespoons of vegan parmesan and toss to combine. Serve with more vegan parmesan and ground black pepper as garnish.