Vegan Creamy Mushroom Alfredo with Truffle Oil

Ingredients:

12 oz (340g) fettuccine pasta (or any preferred pasta) 1 tablespoon olive oil 1 small onion, finely chopped 4 cloves garlic, minced 8 oz (225g) cremini or button mushrooms, sliced 1 cup unsweetened almond milk (or any plant-based milk) 1/2 cup raw cashews (soaked for at least 4 hours) 1/4 cup nutritional yeast (for a cheesy flavor) 1 tablespoon lemon juice 1 tablespoon truffle oil (optional but recommended for the trending factor) Salt and pepper to taste Fresh parsley for garnish

Instructions:

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside. Sauté the Vegetables: In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are browned and softened, about 8 minutes. Season with salt and pepper. Make the Creamy Sauce: In a high-speed blender, combine the soaked cashews, almond milk, nutritional yeast, and lemon juice. Blend until smooth and creamy.

Pour the cashew cream into the pan with the sautéed mushrooms. Stir well to combine and simmer for 5-7 minutes until the sauce thickens slightly. Adjust seasoning as needed. Combine and Serve: Toss the cooked pasta into the creamy mushroom sauce, making sure every noodle is coated. Drizzle with truffle oil for that luxurious, trending touch. Garnish with fresh parsley and serve immediately.