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Roasted Garlic & Baby Portobello Vegan Fettuccine Alfredo

Alissa
  • 65 minutes
  • Serves 6

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