• ½ cup raw cashews
• 1 cup plant milk
• 1 tbsp miso paste
• Juice of ½ lemon
• 3 roasted garlic cloves
• ¼ cup butter (v)
• ¼ cup white wine
• Salt and Pepper
• Italian seasoning
• Truffle oil
• 1 cup Portobello mushrooms, sliced
• Pasta of choice
• Parsley for garnish
1.
In a bowl, cover cashews with boiling water, soak for at least 10 minutes. Then drain, add cashews to a blender with milk and garlic cloves, blend until smooth. Transfer to a saucepan, add miso, lemon juice, butter, wine and pepper. Keep heat on low.
2.
In a separate sauté pan, melt a bit of butter on high medium heat. Add mushrooms and sauté until crisp. Remove from heat and season with italian seasoning.
3.
In a large pot boil salted water, add pasta and cook until al dente. Drain.
4.
Top with alfredo sauce and mushrooms, drizzle with truffle oil and sprinkle of parsley, Enjoy!