1 ½ cups raw cashews (soaked for 20 minutes in hot water)
1 cup fresh water
1 teaspoon apple cider vinegar
1 tablespoon lemon juice
2 tablespoons olive oil
1 cup finely chopped white onion
2 large portobello mushroom caps, thinly sliced
4 cups thinly sliced cremini mushrooms
4 garlic cloves, minced
½ teaspoon sea salt
½ teaspoon ground pepper
½ cup dry white wine (vegan friendly)
2 tablespoons fresh basil, finely chopped
1 teaspoon dried parsley
4 cups fresh baby spinach
1 cup vegetable stock
To make the vegan parmesan, combine ingredients together in a food processor until a fine crumb or meal is formed. Store in a jar or container in the fridge. Lasts up to three weeks.
Bring a large pot of salted water to a boil. Cook noodles to al dente. Drain but do not rinse.
Meanwhile, rinse and drain cashews from the soaking water and add to a high-powered blender along with water, apple cider vinegar, and lemon juice. Blend until very smooth.
In a large pan over medium heat sauté onion in olive oil for two minutes until soft and fragrant.
Then add mushrooms and cook for four minutes. When mushrooms are half cooked and start to release some moisture, stir in minced garlic, sea salt, and ground pepper and cook for another three to four minutes.
Once mushrooms have shrunk and released all their water, add in white wine and simmer for seven minutes.
Reduce heat to medium-low and stir in fresh basil and dried parsley and cook for another minute.
Then stir in the cashew cream, spinach, and slowly stir in 1 cup of vegetable stock. Stirring for about four minutes.
Add noodles to the pan and toss to combine everything well and coat noodles in sauce for three minutes.
Add two to three tablespoons of vegan parmesan and toss to combine. Serve with more vegan parmesan and ground pepper as garnish.
HOT TIP: if reheating leftovers, heat in a pan adding small amounts of vegetable stock a bit at a time while tossing the noodles to thin out the sauce again.
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