CASHEW CREAM

• 2 c raw unsalted cashews, soaked in water for at least 2 hours
• 4-5 garlic cloves
• 1/3 c nutritional yeast
• 1/2 c grated plant based parmesan (I use Vio Life foods)
• 1.5-2.5 c cashew milk
• sea salt

MUSHROOM ALFREDO

• Olive oil
• 3 c of assorted mushrooms (I used shiitake, crimini, and oyster)
• 3 cloves of garlic, minced
• few sprigs of thyme
• s&p
• 1/2 c good white wine
• 1.5-2.5 c of cashew cream
• 1 c pasta water
• 1 package of tagliatelle pasta, cooked according to manufacturer’s instructions, reserving 1 c of the pasta water.
• Asparagus, blanched and chopped into 1 in pieces

CASHEW CREAM

1. Add the ingredients to a high powered blender and blend until smooth and creamy.
2. Once blended, adjust flavors as need, and set aside.

MUSHROOM ALFREDO

1. Over medium high heat, add olive oil (approximately 1/4 cup) to a sauté pan.
2. Add mushrooms and cook for approximately 15 minutes.
3. Add minced garlic and thyme to the mushrooms and cook for a minute or two until nice and fragrant.
4. Add wine and reduce heat to low and simmer for 10 minutes.
5. Now, stir in cashew cream and cashew milk.
6. Add pasta to sauce and add pasta water as needed to get the perfect creamy consistency.
7. Garnish with thyme leaves and asparagus.
8. Serve immediately.