creamy vegan mushroom fettuccine alfredo - hot for food
Sometimes you just need a big bowl of pasta for dinner! This creamy vegan mushroom fettuccine alfredo is totally guilt-free.
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Ingredients
- 400 g fettuccine
- 1 1/2 C raw cashews, soaked for 20 minutes in hot water
- 1 C fresh water (1/2 a cup if using tofu instead of cashews)
- 1 tsp apple cider vinegar
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 C finely chopped white onion
- 2 large portobello mushroom caps, thinly sliced
- 4 C thinly sliced cremini mushrooms
- 4 garlic cloves, minced
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 C dry white wine (vegan friendly)
- 2 tbsp finely chopped fresh basil
- 1 tsp dried parsley
- 4 C fresh baby spinach
- 1 C low-sodium vegetable stock
- 2/3 C raw cashews
- 1/4 C nutritional yeast
- 1 tsp sea salt
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