It’s amazing to me how nuts have been such a game changer in place of dairy. Cashews are my go to nut to use for creamy sauces, dressings and cheeses. Cashews are very versatile and don’t have much flavor on their own, so you really can mix them into anything you’d like to be savory or sweet. This alfredo recipe is so delicious and easy. The truffle salt brings the flavor to a new level. Yes, truffle salt is a bit pricey; but I think it’s so worth it. It’s the depth of flavor that the truffle salt adds to a pasta dish that I think gives it the “wow” factor. I used black truffle salt; but white truffle salt would add a nice flavor too. Gourmet food stores and online shops will have it. I only recently discovered this salt and I’m so glad I did. A little goes a long way!
Place the cashews in a bowl and cover with boiling or hot water for at least 15 minutes, then drain them. In your blender, add the drained cashews, nutritional yeast, garlic powder, salt, lemon juice and hot water. You may not want to add all the water at once. You may want to add a little more or a little less water depending on the consistency you prefer. Blend until smooth and creamy.
Prepare the pasta according to the instructions on the package. While the pasta is cooking, add the sliced mushrooms to a hot pan with the olive oil. Sautée until browned and set aside.
Once the pasta is ready, drain and put in a serving bowl. Pour the alfredo mixture over the pasta, then top with the mushrooms and cracked black pepper. If you have any greens on hand, you can add some fresh spinach or arugula. I usually have some cooked broccoli or asparagus in the fridge, and these compliment the dish well too.