Vegan Fettuccini Alfredo

Ingredients for Alfredo sause:

• 1.5 cups raw cashews soaked for at least 8 hours
• 2 Tbsp nutritional yeast
• 1.5 cups almond milk or oat milk ( I used half of each)
• 1 tsp paprika
• Juice from 1 lemon
• Pinch of salt & pepper

Ingredients for pasta:

• 1 package of pasta noodles
• 16oz mushrooms
• 5 cups packed spinach
• 1/2 onion diced
• 1/2 tbsp garlic minced
• 2 tbsp olive oil
• 1 tbsp basil or handful of fresh basil
• 2 tbsp fresh parsley
• Juice from half a lemon
• 1/2 cup of dried white wine or veggie broth if it is too thick for your liking.

Instructions for Alfredo:

• Soak raw cashew in water for at least 8 hours.
• Blend drained cashews with other Alfredo ingredients in high speed blender for a few minutes till creamy. Set aside

Instructions of Pasta:

• Cook pasta, drain and drizzle with olive oil so it doesn’t stick together.
• Saute diced half onion in garlic and olive oil for a few minutes
• Add the mushrooms, parsley and juice from half a lemon, cook for a few more minutes.

• Add spinach and cook another few minutes till wilted.

• Add cooked pasta and Alfredo sauce; stir to combine.
• If it is too thick you can add a few tbsp at a time of white wine or some veggie broth till it is the constancy you like.