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Creamy Vegan Mushroom Pasta Without Cashews

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A rich and satisfying vegan mushroom pasta made creamy without cashews, using a cauliflower and plant milk base. Perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 12 ounces (340g) cremini or button mushrooms, sliced
  • 1 cup (150g) steamed cauliflower florets
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1 cup (240ml) unsweetened almond or oat milk (or dairy-free coconut milk)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme, chopped
  • ½ cup (120ml) vegetable broth
  • Salt and pepper to taste
  • 8 ounces (225g) vegan pasta (linguine or fettuccine recommended)

Instructions

  1. Bring a large pot of salted water to a boil. Cook 8 ounces (225g) of pasta according to package instructions until al dente (usually 8-10 minutes). Reserve ½ cup (120ml) pasta water, then drain and set aside.
  2. While pasta cooks, steam 1 cup (150g) cauliflower florets until very tender, about 8 minutes.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  4. Add 12 ounces (340g) sliced mushrooms and 1 teaspoon chopped fresh thyme. Cook for 7-10 minutes, stirring occasionally, until mushrooms release moisture and brown nicely. Season with salt and pepper.
  5. In a blender, combine the steamed cauliflower, 1 cup (240ml) unsweetened plant milk, ½ cup (120ml) vegetable broth, 2 tablespoons nutritional yeast, 1 teaspoon Dijon mustard, and 1 tablespoon lemon juice. Blend until completely smooth and creamy. Add extra plant milk if too thick.
  6. Pour the creamy cauliflower sauce into the skillet with the mushrooms. Stir to combine and heat gently over low-medium heat for 3-5 minutes. Adjust seasoning with salt and pepper as needed.
  7. Add the drained pasta to the skillet, tossing to coat evenly. If the sauce feels too thick, stir in reserved pasta water a tablespoon at a time until desired consistency is reached.
  8. Taste and adjust seasoning one last time. Garnish with fresh thyme leaves or chopped parsley if desired.
  9. Serve immediately while warm and comforting.

Notes

Do not overcrowd the pan when browning mushrooms to avoid sogginess. Fully steam cauliflower for a smooth sauce. Adjust creaminess by adding reserved pasta water slowly. Season gradually during cooking. Multitask steaming cauliflower while sautéing mushrooms to save time. Lemon juice is essential for brightening the sauce.

Nutrition

Keywords: vegan mushroom pasta, creamy vegan pasta, cashew-free vegan sauce, plant-based pasta, easy vegan dinner, mushroom pasta recipe

Find it online: https://junomeals.com/creamy-vegan-mushroom-pasta-without-cashews-easy-homemade-recipe/