Feb 3, 2018

Cashew Alfredo Spaghetti w/ Shiitake


200 gr. shiitake mushroom sliced,
50 gr. baby spinach leaves,
120 gr. pre-soaked cashews,
2 tbsp nutritional yeast,
1 tsp garlic powder,
2 tbsp olive oil,
250 ml. unsweetned soy milk,
1 tsp sea salt,
1/2 cup roasted cherry tomatoes,
2 tbsp lemon juice,
3 tbsp soy sauce
A small handful of fresh rosemary,
1 tsp thyme.
350 gr. spaghetti


1. Bring a large pot of salted water to boil for the spaghetti. Cook for 4-5 minutes until al dante. Strain and set aside.

2. To make cashew sauce, place pre-soaked cashews in a food processor, add lime juice and 100ml. soy milk, mix on high speed until completely smooth.

3. In a large wok pan, heat olive oil, add mushrooms, soy sauce, salt and garlic powder, cook on medium heat until starting to soften.

4. Place nutritional yeast and 150ml soy milk in a food processor, mix on high until combined well.

4. Add nutritional yeast soy milk mixture and cashew sauce in to the pan, stir for 2-3 minutes. Cook until tender.

5. Add fresh rosemary, thyme, roasted cherry tomatoes, mix well.

6. Transfer spaghetti into the pan, toss with the sauce well.

7. Decorate with baby spinach leaves, serve warm.


Featured Post

Raw Vegan Swedish Kanelbollar

Follow on Instagram

Follow on Twitter

Search This Blog