Mushroom & Roasted Garlic (vegan)Alfredo Sauce Over Gluten-f

mushroom & roasted garlic veganalfredo sauce over gluten f display image ca

Mushroom & Roasted Garlic (vegan)Alfredo Sauce over gluten-free spaghetti pasta. Spring mix salad with strawberries, red onion, cucumbers, balsamic vinaigrette, candies pecans and @violife_foods vegan feta.

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Ingredients:
1 cup raw cashews
1 cup boiling water
1 can coconut cream
1 tsp salt (+more for pasta water)
1 head of garlic
1 yellow or white onion
1/2 tsp ground mustard
1/4 tsp garlic powder
1-2 Tbs lemon juice
1/4 cup nutritional yeast
8oz mushrooms, sliced
1 tsp dried rosemary
1 tsp dried thyme
Pinch of red chili flakes
2 Tbs vegan butter
Ground black pepper to taste
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For the Alfredo sauce: if you have time to roast a whole head of garlic, do it! Cut the top off the garlic, drizzle with olive oil and sprinkle with salt, wrap in aluminum foil and cook at 350 degrees F for 30 minutes. While the garlic is roasting: Chop one yellow or white onion, cook in a frying pan or cast iron skillet, low and slow until onion is transparent and golden. Soak one cup of raw cashews in about a cup of boiling water for 5-10 minutes. Add cooked onions, cashews & water, garlic powder, salt, ground mustard, coconut cream, and nutritional yeast to your blender and blend on high until smooth and creamy. Sauté sliced mushrooms with vegan butter, thyme, rosemary, and chili flakes. Cook until mushrooms are tender and start to brown. Add sauce from blender and mix with mushrooms. Take your roasted garlic out of the foil and gently squeeze the cloves of garlic into your sauce. Serve over pasta of your choice, add salt & fresh ground pepper to taste. #veganeats #veganglutenfree #plantbasedrecipes #eatmoreplants #mostlyplantsak

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