INGREDIENTS
2
garlic bulbs
2 tbsp
olive oil
12 oz
dried fettuccine pasta
1 cup
raw cashews, (soaked in water 4-8 hours, drained and rinsed)
1 cup
unflavored soy or almond milk
2 tbsp
lemon juice
salt
2 tbsp
olive oil
12 oz
baby portobello (cremini) mushrooms, (cleaned, stemmed and sliced)
1
garlic clove, (minced)
1/4 cup
dry white wine
1 tbsp
fresh thyme leaves
salt and pepper