Mushroom Fettuccine Alfredo

• 1 ½ cup soaked raw cashews
• 1 cup plain unsweetened non-dairy milk
• ½ tbsp white miso paste
• 1 tbsp nutritional yeast
• Juice from ½ lemon
• ½ tsp sea salt
• ¼ tsp black pepper
  

• 1 box gluten free fettuccine noodles
• 1 tbsp olive oil
• 3 large sliced portobello mushroom caps
• ½ large diced yellow onion
• 5-6 cloves minced garlic
• ¼ cup white cooking wine
• Handful of fresh ribboned basil
  

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Serve with fresh basil and vegan parmesan!

1. Start by cooking your pasta according to package directions. While pasta cooks, heat olive oil in a large skillet on medium heat.
2. To the skillet add your sliced yellow onion and cook for 2-3 minutes until soft. Then, add your minced garlic, stir and cook for an additional 2 minutes.
3. Then, add your sliced portobello mushrooms and cook for 5-6 minutes, or until all of the moisture is cooked out. Do not stir the mushrooms too much, you want to make sure to get them golden brown on each side.
4. Next, add your white cooking wine into the pan and cook for about 3-4 minutes, or until the alcohol is cooked out.  
5. Once your vegetables are cooked, add all of your alfredo sauce ingredients into a high speed blender. Blend until smooth and creamy, adding more non-dairy milk if needed.
6. Add your alfredo sauce into the skillet with your veggies and stir to combine and cook for a few minutes until the sauce is warm.
7. Then, add your pasta into the skillet and stir until fully coated. Top with ribboned basil and extra pepper. Serve hot and enjoy!