ramyaramesh3007This creamy mushroom pasta will satisfy your dairy cravings any day! Cheesy, ultra creamy and an umami burst of flavour from shitake mushrooms.
Before we go into the specifics of the recipe, this recipe is not authentic to Italian Alfredo but it’s a vegan rendition that I enjoy making because of its’ allergen free ingredients.
Truth be told, I have also never been a huge fan of cream based pastas because they were often made with heavy cream, cream cheese and other incredibly difficult to digest ingredients for lactose intolerant individuals like me.
However, once I started experimenting with dairy free ‘cream’ bases using cashews, silken tofu and sunflower seeds, I fell in love with cream based pastas.
I loved the umami-ness from the shitake mushrooms because it added a depth of flavour to this dish. The tanginess from the lemon juice and slight nuttiness from the cashews made me fall in love with this dish.
This recipe can easily be made oil-free by omitting olive oil when sautéing the mushrooms and using an oil-free plant based milk.
You can soak the cashews overnight instead of the express method if you have more time on your hands. The longer it soaks, the creamier your pasta sauce will be.
You can make this recipe gluten free by using gluten free pasta (you can find my recommendations here), gluten free oat milk (or soy milk) and making sure the nutritional yeast you’re using is gluten free as well.
30-min Creamy Mushroom Alfredo
Equipment
- 1 Blender
- 1 Large Pan
Ingredients
- 60 g pasta serving
- 1/4 cup raw cashews
- 1 cup gluten free oat milk
- 1 tbsp nutritional yeast
- 1/8 tsp hing (sub 1 tsp garlic powder)
- 1/2 tbsp lemon juice
- salt
- pasta water
- 4 shitake mushrooms
- 1 tbsp olive oil
Toppings
- Vegan Parmesan
Instructions
- Boil cashews in hot water and let it sit for 10 minutes.
- Boil pasta according to package ingredients until al dente.
- Blend together soaked cashews, 1/2 cup oat milk, nutritional yeast, and spices for pasta sauce.
- Chop up some shitake mushrooms. Heat a large frying pan. Add some olive oil and sauté the mushrooms until brown and fragrant. In this step, you can choose to omit the oil if you prefer a oil free recipe.
- Add 1/2 cup of oat milk and stir. Add in the blended mixture with cashews and mix in your pasta. Add a splash of pasta water to ensure the sauce remains creamy.
- Serve immediately with vegan parmesan.
Notes
- You can make this recipe gluten free by using gluten free pasta, gluten free oat milk (or soy milk) and making sure the nutritional yeast you’re using is gluten free as well.
- This recipe can also easily be oil free if you omit olive oil when sautéing the mushrooms.
- You can soak the cashews overnight instead of the express method if you have more time on your hands. The longer it soaks, the creamier your pasta sauce will be.