This creamy vegan cashew and mushroom alfredo pasta is just what you need after a long day. It is quick and easy to make, hits the spot and is the perfect hug in food form. So sit back with a bowl of this delicious dish and a good movie or fireplace and take some much-needed you-time.Vernon & Simóne are known in the plant-based community as
The Leaf Eaters, an adorable vegan couple who likes to create amazing plant-based recipes, travel across South Africa and share all of this with us.
The Leaf Eaters’ Creamy Vegan Cashew and Mushroom Alfredo Pasta
Ingredients:
- 1 tbsp olive oil
- 2 cloves of garlic, finely chopped
- 250g brown mushrooms, sliced
- 1 cup cashews, soaked overnight
- 1 cup plant-based milk
- 1/2 tsp garlic powder
- salt and pepper to taste
- 2 tbsp brown rice flour
- 150g pea pasta, cooked as per package
- drizzle of extra virgin hemp seed oil
- handful pumpkin seeds
- parsley to garnish
Method:
- Start by making a cashew cream. Blend together the soaked cashews, milk, garlic powder and salt and pepper until smooth. Set aside.
- Heat a pan on medium-high, add olive oil and sauté the garlic whilst stirring until fragrant.
- Add the mushrooms and stir until they are fully cooked and released most moisture.
- Add the cashew cream to the pan and stir well to combine with the mushrooms.
- Make a slurry by adding a small amount of water to the rice flour. Add the slurry to the pan and stir through to thicken the sauce.
- Add the pasta and mix until well combined.
- Top with a drizzle of hemp seed oil, pumpkin seeds and parsley. Add salt and pepper to taste.
Enjoy!
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