creamy vegan mushroom fettuccine alfredo

Ingredients

• Fettuccine

  American Beauty - Walmart

  400g

• Cashew nuts

  Nuts, raw

  1 ½ cup or 206g

• Watercress

  Raw

  1 cup, chopped or 34g

• Vinegar

  Cider

  ¼ tsp or 1g

• Lemon juice

  Raw

  1 tbsp or 15g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 cup, chopped or 160g

• Mushrooms

  Maitake, raw

  4 cup diced or 280g

• Garlic

  Raw

  4 cloves, minced or 12g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Parsley

  Spices, dried

  1 tsp or 0.5g

• Spinach

  Raw

  4 cup or 120g

• Swanson Broth, Certified Organic Vegetable Broth

  1 cup or 235g

• Cashew nuts

  Nuts, dry roasted, without salt added

  ⅔ cup, halves and whole or 91g

• Salt

  Table

  1 tsp or 6g

Directions

1. To make the vegan parmesan, combine ingredients together in a food processor until a fine crumb or meal is formed. Store in a jar or container in the fridge. Lasts up to 3 weeks.
2. Bring a large pot of salted water to a boil. Cook noodles to al dente. Drain but do not rinse.
3. Meanwhile, rinse and drain cashews from the soaking water and add to a high-powered blender along with water, apple cider vinegar, and lemon juice. Blend until very smooth.
4. In a large pan over medium heat sauté onion in olive oil for 2 minutes until soft and fragrant.
5. Then add mushrooms and cook for 4 minutes. When mushrooms are half cooked and start to release some moisture, stir in minced garlic, sea salt, and ground pepper and cook for another 3 to 4 minutes.
6. Once mushrooms have shrunk and released all their water, add in white wine (or replace with an equal amount of vegetable stock, plus 1 to 2 teaspoons of lemon juice) and simmer for 7 minutes. Reduce heat to medium-low and stir in fresh basil and dried parsley and cook for another minute.
7. Then stir in the cashew cream, spinach, and slowly stir in 1 cup of vegetable stock. Stirring for about 4 minutes.
8. Add noodles to the pan and toss to combine everything well and coat noodles in sauce for 3 minutes.
9. Add 2 to 3 tablespoons of vegan parmesan and toss to combine. Serve with more vegan parmesan and ground pepper as garnish.
10. hot tip: if reheating leftovers, heat in a pan adding small amounts of vegetable stock a bit at a time while tossing the noodles to thin out the sauce again.

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