- Cashew Cream Alfredo
- 1 cup raw cashews, soaked in room temp water for at least 2 hours
- 1 cup water
- 2 tbsp nutritional yeast
- 1 tbsp Boku Umami or Hot Mami Seasoning
- 1 tbsp Boku Super Shrooms
- 2 tsp lemon juice
- ½ tsp salt
- ¼ tsp pepper
- Pasta
- 8 oz cooked linguine pasta (or other pasta of choice)
- 3 tbsp olive oil
- 3 cloves finely minced garlic
- ¼ cup minced shallots (or yellow onion)
- 16 oz crimini mushrooms, sliced
- ½ cup dry white wine (optional)
- 1 tsp salt
- Soak cashews in room temperature water for at least 2 hours. Drain and rinse. Add cashews to blender with remaining cashew cream ingredients. Blend until smooth and creamy.
- Bring a large pot of salted water to a boil. Meanwhile, preheat a large sauté pan to medium. Add olive oil, shallots, and garlic then cook for a few minutes, until softened. Transfer to a small bowl and set aside.
- 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.
- Boil pasta until al dente. Reserve about a cup of pasta water in case you need to loosen up the alfredo sauce.
- When the liquid is mostly reduced from mushroom pan, deglaze with white wine. Add back in shallots and garlic, salt, and pepper. Cook for a few more minutes, taste and adjust seasoning as needed.
- 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 Boku Umami and shredded vegan parmesan. Enjoy!