Vegan Mushroom Alfredo

Ingredients:

For the Alfredo Sauce:

1 cup raw cashews, soaked in water for at least 4 hours or overnight
1 1/2 cups unsweetened almond milk (or any other non-dairy milk)
2 tablespoons nutritional yeast
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon onion powder
Salt and pepper to taste

For the Pasta:

12 ounces fettuccine pasta (or any pasta of your choice)
2 tablespoons olive oil
3 cups sliced mushrooms (cremini, button, or wild mushrooms)
3 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

Drain and rinse the soaked cashews. In a blender, combine the soaked cashews, almond milk, nutritional yeast, minced garlic, lemon juice, onion powder, salt, and pepper. Blend until smooth and creamy. Set aside.
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and minced garlic. Sauté until the mushrooms are golden brown and tender, about 5-7 minutes. Season with salt and pepper to taste.
Pour the prepared Alfredo sauce into the skillet with the cooked mushrooms. Stir well to combine and heat through gently.
Add the cooked pasta to the skillet with the mushroom Alfredo sauce. Toss until the pasta is evenly coated with the sauce and heated through.
Serve the Vegan Mushroom Alfredo hot, garnished with chopped fresh parsley. Enjoy!

This creamy and flavorful Vegan Mushroom Alfredo is sure to satisfy your pasta cravings while being completely plant-based. Feel free to customize it with your favorite vegetables or additional seasonings. Enjoy!