Welcome again to The Fabulous Mommies (Home of Plant Based recipes), Today i will guide you how to make “Creamy Alfredo Pasta with Balsamic Glazed Mushrooms”. I made this Delicious vegan recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful.
Don’t worry it’s easy! This yummy vegan recipe is easy to make and it walks you through the steps and all the ingredients on how to make it:
- 2 cup raw cashews, soaked
- 1/2 block extra firm tofu (~7 oz)
- 2 tbsp nutritional yeast
- 1 tsp salt, garlic and onion powder each
- 1.5 cups pasta water
- Juice of 1 lemon
- 1/4 cup of vegan cream cheese
- 1 8oz package of portobello mushrooms
- 1/2 tbsp olive oil (optional)
- 1 tbsp of balsamic glaze* or vinegar
- Splash of coconut aminos
- 1 package linguine or pasta of choice
- Fresh parsley
Soak cashews with hot water for easier blending.
Cook pasta according to package directions and reserve ~2 cups of pasta water before draining.
Clean and slice mushrooms.
Sauté mushrooms with some olive oil until browned, turn off off the heat, and glaze them with balsamic vinegar and coconut aminos.
Blend all ingredients for the sauce until smooth.
Add sauce to your cooked pasta, and serve with the mushrooms and some fresh parsley.
Sauce will thicken as it cools. I always reserve extra pasta water to thin it out when rehearing. You can also use unsweetened plant milk.
*I prefer using balsamic glaze or cream for a subtle sweet touch. You can achieve that by adding 1/2 tsp of maple or date syrup when using regular balsamic vinegar.