As I was cleaning out my fridge the other day, I found something in there that was a bit foreign: leftover cashew cream. This has never happened before and I wasn't quite sure what do with it. When I made vegan mac and cheese for the first time one week ago, I had a fair amount of cashew cream leftover but read that unlike heavy cream and dairy products, it will actually keep for a few weeks in your fridge. So there it was, just staring back at me in its Tupperware daring me to creatively use it.
What was I to do with a few cups of leftover cashew cream? I did what any working wife with typically very little time to make dinner did: I experimented from a few google searches. Here is what I came up with: vegan mushroom, lemon, and basil Alfredo pasta.
It was so easy, delicious, quick, and husband approved that I had to share. It will take a mere 20 minutes to make, cost about $5 if you already have leftover cashew cream, and it is just 8 ingredients plus spices.
1 fresh squeezed lemon
1 onion, chopped
1 package sliced mushrooms
1/2 pound pasta
Large bunch (10 or so) fresh basil leaves, chopped
3 fresh garlic cloves, diced
2 tablespoons olive oil
1 cup cashew cream
Salt, Pepper, Dried Oregano, Cracked Red Pepper flakes to taste
Vegan Parmesan "cheese" to sprinkle over pasta. Optional.
In a large pot boil pasta until al dente. Drain and set aside. In a large skillet with the olive oil, saute onion, garlic, and mushrooms until caramelized. Toss in pasta, cashew cream, basil, and lemon juice. Simmer for 3 - 5 minutes constantly mixing ingredients. Season with salt, pepper, cracked red pepper, and dried oregano leaves to taste. Serve immediately and top with vegan Parmesan cheese.
Never heard of cashew cream or don't have leftovers? No problem. Read how to make it in just a few easy steps!