vegan cashew-cream mushroom pasta w avo mash

Found on Facebook, added some extras to use them up

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the Mash & Sauce • Make the mash: In a small bowl, vigorously mash your avocados with lemon juice, a pinch of salt and black pepper until completely smooth and creamy. Set aside.

Step 2

Blend the sauce: In a blender, combine your drained soaked cashews, fresh warm water, nutritional yeast, Vegeta powder, Dijon mustard, garlic powder, and black pepper. Blend on high until completely smooth, silky, and milk-like.

Step 3

• Boil the pasta: Cook your pasta in salted boiling water according to package instructions. Drain and set aside, reserving a splash of the starchy pasta water just in case.

Step 4

Crisp the tofu: Heat a splash of cooking oil in a large skillet over medium-high heat. Pan-fry your cubed tofu until all sides are golden brown and crispy. Remove the tofu from the pan and set it aside on a plate.

Step 5

• Sauté: Turn the skillet down to medium heat. Add another tiny splash of oil, then sauté your chopped onion and thickly sliced mushrooms until the onions are soft and the mushrooms are browned.

Step 6

• Sizzle the soy: Pour your soy sauce directly onto the hot mushrooms and onions in the pan. Let it bubble and sizzle for about 30 seconds to caramelize and coat the veggies.

Step 7

• Simmer sauce: Pour your blended cashew sauce into the skillet and stir in your frozen peas. Simmer gently on medium-low for a few minutes until the peas are tender and bright green, and the sauce is hot.

Step 8

• Combine: Turn off the heat. Stir your cooked pasta, squeezed-dry frozen spinach, and crispy tofu into the skillet. Toss everything together until completely coated. If the sauce feels a bit too thick, stir in a tiny splash of your saved pasta water to smooth it out.

Step 9

Plate: Scoop the hot pasta into your bowls and top each serving with a generous dollop of your seasoned avocado mash to swirl in as you eat!