Creamy Plant-Based Mushroom Fettuccine With Cashew Alfredo | VegNews

Ingredients

• For the cashew parm:
• ⅔ cup
• raw cashews
•  
• ¼ cup nutritional yeast
• 1 teaspoon salt
• For the pasta:
• 1 pound
• fettuccine
• 1½ cups raw cashews, soaked in hot water for 20 minutes
• 1 cup water
• 1 teaspoon apple cider vinegar
• 1 tablespoon lemon juice, plus 2 teaspoons
• 1 cup finely chopped onion
• 2 tablespoons olive oil
• 2 large portabello mushrooms, thinly sliced
• 4 cups thinly sliced cremini mushrooms
• 4 garlic cloves, minced
• ½ teaspoon pepper
• ½ cup
• dry white wine
• 2 tablespoons finely chopped fresh basil
• 1 teaspoon dried parsley
• 4 cups packed baby spinach
• 1 cup low-sodium
• vegetable stock