Vegan mushroom alfredo sauce

Updated at: Thu, 17 Aug 2023 13:23:33 GMT

Step 1

Soak cashews in room temperature water for at least 2 hours. Drain and rinse.

Step 2

Add to blender with remaining cashew cream ingredients. Blend until smooth and creamy. If not using right away, store in an airtight container in refrigerator for up to a week.

Step 3

Bring a large pot of salted water to a boil.

Step 4

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 - you’ll add them back in later.

Step 5

Slice mushrooms and increase pan heat to medium-high. Add mushrooms to pan and cook until most of the liquid is reduced - about 15 minutes. Stir often.

Step 6

Boil pasta until al dente. Reserve about a cup of pasta water in case you need to loosen up the alfredo sauce.

Step 7

When the liquid is mostly reduced from mushroom 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.

Step 8

When pasta is finished cooking, add to the pan with mushrooms and coat with alfredo sauce. If you need to loosen up the sauce, stir in a bit of the hot reserved pasta water. Top with more fresh parsley and enjoy!

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