There’s a lot to love about September, not the least of which are the slightly chillier evenings that beg for a lightweight, cozy sweater and a big bowl of comfort food. It’s not officially fall just yet, but if you’re a pasta lover like me, today I’m sharing a quick twist on a creamy mushroom penne, in which cashews and nutritional yeast stand in for the cheese. (Don’t worry, it still tastes decadent!) The recipe is from the cookbook, Vegan Reset: The 28-Day Plan to Kickstart Your Healthy Lifestyle, by Kim-Julie Hansen who you may know from her wildly popular website, Best of Vegan.
Creamy Vegan Mushroom Penne
Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes
Creamy vegan mushroom pasta made using cashews and nutritional yeast instead of cheese—a testament that healthier, plant-based food can be equally satisfying and comforting.
Cashews are high in fat, which makes them a good base for creamy sauces. Soak them in water for at least 2 to 3 hours, or even better, overnight, before blending them, unless you are using a high-speed blender, in which case you can omit the soaking step. Follow these instructions for soaking other nuts or seeds as well.
Excerpted from Vegan Reset, Copyright © 2018 by Best of Vegan LLC.