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CRISPY MUSHROOM VEGAN ALFREDO PASTA
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By @alexafuelednaturally
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Recipe:
Serves 5-7
Ingredients:
1 lb pasta of choice
1 small yellow onion, finely chopped
4 garlic cloves, minced
2 tbsp avocado oil or olive oil
1 cup raw cashews
2 cups filtered water
4 tbsp nutritional yeast
fresh parsley, chopped
2 tbsp vegan butter (I like miyokos brand)
1 1/2 tsp salt
1/2 tsp ground pepper
1.Bring a large pot of water to boil. Add a couple tbsp of salt to the boiling water. Add the pasta, follow the directions on your pasta box.
2.Meanwhile in a large pan over medium heat, add 2 tbsp oil and sautΓ© garlic and onions for 6 minutes. Season with a pinch of salt.
3.In a high speed blender combine raw cashews (you don’t have to soak cashews) and 2 cups filtered water. Blend on high speed for 1 minute or until fully smooth. Pour cashew milk over onions and Garlic and bring heat to low. Simmer for 3 minutes, until sauce begins to thicken slightly.
4.Add the nutritional yeast, salt and 1/2 tsp pepper to the sauce, mix… (DONT THROW OUT PASTA WATER) then once noodles are cooked, transfer the noodles straight from the pot to the sauce. Add 1/2 cup of hot pasta water to the pasta and mix all together until noodles are fully coated with sauce then add 2 tbsp vegan butter.
5.Finish off with freshly cracked pepper, a pinch of salt if needed and chopped fresh parsley.
BREADED MUSHROOMS
8-12 cremini mushrooms
1/4 cup all purpose flour
1 cup panko breadcrumbs
1 tsp garlic powder
1/2 tsp salt
3 tbsp Aquafaba (juice from Can of chickpeas
3 tbsp avocado oil
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