Name: Cashew-Based Creamy Mushroom Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 cups Raw Unsalted Cashews; 12 oz Fettuccine or Linguine; 16 oz Cremini Mushrooms, sliced; 1 cup Vegetable Broth; 2 tbsp Nutritional Yeast; 3 cloves Fresh Garlic, minced; 1 tbsp Lemon Juice; 2 tbsp Olive Oil; 1 tsp Fresh Thyme Leaves

"Experience the ultimate comfort food with this velvety cashew-based cream sauce tossed with earthy sautéed mushrooms and perfectly al dente pasta. It is a plant-based masterpiece that delivers a rich, decadent mouthfeel without a drop of dairy."

1 Ingredients

Qty	Item
1.5 cups 200 g	Raw Unsalted Cashews
12 oz 340 g	Fettuccine or Linguine
16 oz 450 g	Cremini Mushrooms, sliced
1 cup 240 ml	Vegetable Broth
2 tbsp 10 g	Nutritional Yeast
3 cloves 15 g	Fresh Garlic, minced
1 tbsp 15 ml	Lemon Juice
2 tbsp 30 ml	Olive Oil
1 tsp 1 g	Fresh Thyme Leaves

2 Instructions

Place the raw cashews in a bowl and cover with boiling water. Let them soak for at least 15 minutes to soften.

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of pasta water before draining.

Drain and rinse the soaked cashews. Place them in a high-speed blender with the vegetable broth, nutritional yeast, lemon juice, and a pinch of salt. Blend until completely smooth and creamy.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté until they are golden brown and their moisture has evaporated, about 8-10 minutes.

Reduce the heat to medium and add the minced garlic. Sauté for 1-2 minutes until fragrant but not browned.

Pour the cashew cream mixture into the skillet with the mushrooms. Stir in the fresh thyme and simmer gently for 2 minutes.

Add the cooked pasta to the skillet. Toss thoroughly to coat each strand in the cream sauce. If the sauce is too thick, add the reserved pasta water one tablespoon at a time until the desired consistency is reached.

Season with fresh cracked black pepper and extra salt to taste. Serve immediately.

·
Use a mix of mushrooms like Shiitake and Oyster for a more complex, earthy flavor profile.
·
If you don't have a high-speed blender, soak your cashews overnight in cold water for the smoothest possible sauce.
·
To add a kick, stir in a pinch of red pepper flakes during the garlic sauté step.
·
Garnish with toasted breadcrumbs or vegan parmesan for extra texture.

? Frequently Asked Questions

Can I use roasted cashews instead of raw?

It is not recommended. Raw cashews provide a neutral, milky flavor and a much smoother texture when blended compared to roasted ones.

How do I store and reheat leftovers?

Store in an airtight container for up to 3 days. When reheating, add a splash of water or vegetable broth to loosen the sauce, as it thickens significantly when cold.

Can I make this gluten-free?

Yes, simply swap the traditional pasta for your favorite gluten-free alternative like chickpea or brown rice pasta.

Is nutritional yeast necessary?

It provides a savory, slightly cheesy depth of flavor that complements the mushrooms. If you skip it, you may need to add more salt or a dash of soy sauce for umami.

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