Creamy Mushroom Vegan Alfredo {vegan + dairy free}

A creamy dreamy vegan mushroom alfredo sauce without the cream, making it dairy free too. Yes, it is possible. Let me show you how!

While we all know mushrooms are healthy, research suggests the potential for mushrooms to assist in reducing the risk of breast cancer. Which is good news if you are a mushroom lover like me!

Recipe

Ingredients

• ⅔ cup raw cashews unsalted
• 1 ¾ cups water
• 3 tbsp nutritional yeast
• 2 tsp Dijon Mustard
• 2 cloves garlic
• salt and pepper to taste
• ½ onion peeled and diced
• 3 cups button mushrooms finely sliced
• 3 tbsp thyme leaves picked from the stalk
• 1 tbsp olive oil
• 350 g pasta gluten free if preferred

Instructions

• Place the cashews, water, nutritional yeast, mustard and garlic in the blender. Blend until smooth and creamy. Taste and add salt and pepper to taste.
• Place a large frying pan over a medium heat. Add half the oil and fry the onion until golden. Remove the onions from the pan and return the pan to the heat. Increase the heat to medium high and add the mushrooms (you may need to cook them in batches) and the remaining half of the oil. Cook until lightly golden. Return the onions to the pan and add the thyme and the alfredo sauce.
• While the mushrooms are cooking cook the pasta according to packet directions. When you add the sauce to the pan take a spoonful of the pasta water and stir through the sauce. Heat until warmed and then remove from the heat. Drain the pasta.
• Toss the pasta through the sauce and serve immediately.

Nutrition