CREAMY VEGAN MUSHROOM ALFREDO PASTA

Method for Vegan Parm:

1. Place all ingredients (1/2 cup nutritional yeast, 1/2 cup raw almonds, 1/2 cup raw cashews, 1 tsp salt, 1/2 tsp garlic powder) in a food processor or blender. Pulse until a powder is formed. Store in a jar in the fridge for up to 2 weeks! Enjoy on pasta, pizza or any meal of choice!

Method for Pasta:

1. Bring a large pot of water to boil. Add 2 tbsp of salt to the boiling water. Add the pasta noodles (or your choice of pasta). Cook for 11 minutes or follow the directions on your pasta box.
2. Meanwhile, in a large pan over medium heat, add oil and sauté garlic and onions for 6 minutes. Season with a pinch of salt then add mushrooms and sauté for 7 minutes.
3. In a high-speed blender, combine 1 cup raw cashews and 2 cups filtered water. Blend on high speed for 1 minute or until fully smooth. Pour cashew milk over mushrooms and bring heat to low. Simmer for 3 minutes, until sauce begins to thicken slightly.
4. Add 4 tbsp nutritional yeast, a tsp of salt, and 1/2 tsp pepper to the sauce, mix. Once noodles are cooked, using tongs transfer them 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.
5. Finish off with freshly cracked pepper, a pinch of salt if needed, the prepared Vegan Parm, and chopped fresh parsley.