Original recipe from Holy Cow Vegan.
Mushroom Alfredo Pasta
Ingredients
2 large heads garlic
1 cup raw cashews
2 cups nondairy milk
1 tsp oregano
2-4 Tbls nutritional yeast
Salt to taste
1 Tbls vegan butter)
32 oz white or brown mushrooms sliced
¼ cup white wine
1 tsp dry sage (I Tbls fresh sliced if available)
Vegan Parmesan and parsley for serving
Method
Wrap the bulbs in a piece of aluminum foil and roast in a 400 degree oven for 30 minutes until the garlic is golden and soft and squeezes out easily from the papery skin.
Soak 1 cup of cashews in 2 cups of any nondairy milk for around 30 minutes
Blend milk and cashews until very, very smooth with nutritional yeast, the roasted garlic, dry oregano, salt and ground black pepper to taste.
Heat 1 tablespoon of vegan butter or extra virgin olive oil in a large skillet or saucepan.
Add the mushrooms along with some salt and ground black pepper and sauté for a couple of minutes, then add sage and white wine.
Continue to stir fry until all of the visible moisture has evaporated.
Add the creamy cashew sauce to the skillet, stir well to mix, then cover and let it cook for 15 minutes on a low flame.
Garnish your pasta with parsley and vegan parmesan to serve.
