Creamy Alfredo Pasta with Balsamic Glazed Mushrooms
1/2 cup raw cashews, soaked
1/2 block extra firm tofu (~7 oz)
2 tbsp nutritional yeast
1 tsp salt, garlic and onion powder each
1.5 cups pasta water
Juice of 1 lemon
1/4 cup of vegan cream cheese
1 8oz package of portobello mushrooms
1/2 tbsp olive oil (optional)
1 tbsp of balsamic glaze* or vinegar
Splash of coconut aminos
1 package linguine or pasta of choice
Soak cashews with hot water for easier blending.
Cook pasta according to package directions and reserve ~2 cups of pasta water before draining.
Clean and slice mushrooms.
Sauté mushrooms with some olive oil until browned, turn off off the heat, and glaze them with balsamic vinegar and coconut aminos.
Blend all ingredients for the sauce until smooth.
Add sauce to your cooked pasta, and serve with the mushrooms and some fresh parsley.
Sauce will thicken as it cools. I always reserve extra pasta water to thin it out when rehearing. You can also use unsweetened plant milk.
*I prefer using balsamic glaze or cream for a subtle sweet touch. You can achieve that by adding 1/2 tsp of maple or date syrup when using regular balsamic vinegar.