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Friday, November 15, 2019

Mushroom Alfredo

Mushroom Alfredo
Yields: 5-6 servings
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free 

Ingredients:

  • 1 lb. Gluten-free Pasta
  • 1 Sweet Onion (half moon slices)
  • 1 carton Mushrooms 
  • 1/2-1 cup Veggie Broth
  • 1 cup Cashews
  • 1 1/2 cup unsweetened plain Almond Milk
  • 2 Garlic Cloves
  • 1/2 Lemon
  • 2 tsp. Sea Salt
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • Pinch of Nutmeg
  • Pepper (to taste)

Directions:
  1. Cook Pasta according to directions
  2. Meanwhile place Cashews, Milk, Garlic, Juice of Lemon & Seasonings into a Vitamix
  3. Blend until well combined (about 30 seconds)
  4. Meanwhile, in a large non-stick frying pan, sautee Onions until brown
  5. As Onions begin to stick, add a splash of Veggie Broth
  6. Add Mushrooms, adding Veggie Broth when needed
  7. When Pasta is done, use a slotted spoon to transfer Pasta to Sauce (the goal is to incoprporate some of the starchy water to create a thicker Sauce
  8. Stir & serve

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