CREAMY MUSHROOM SAFFRON ALFREDO

So this idea was ass backwards. Originally I really wanted to make mushroom raviolis with a creamy Alfredo sauce, but the rice paper was too thin. Then I tried butternut squash, but I couldn’t get it thin enough in the shape I wanted. Every stupid contraption Marie and I purchased didn’t work so we broke down and used the spiralizer to make fettuccini.

So even though I made this with the butternut squash, I preferred it with rice noodles. I liked it with the rice paper raviolis too, but the pics were hideous and looked really unappetizing even if it tasted the best. I’ve now had it 4 different ways and I found the texture of the squash distracting, so it’s up to you how you want to serve it. And yes, I also cheated and had it with cooked pasta. It tasted like the Alfredo sauce I used to make when I wasn’t trying to be raw.

The mushrooms I’ve made a million times exactly the same except I heated it in the dehydrator instead of the stove. It was the creamy Alfredo sauce that was more challenging. The original recipe is all dairy. Milk, cheese and butter wasn’t going to work, but if I could nail the flavor and consistency, I was golden.

RAW VEGAN RECIPE: Creamy Mushroom Alfredo

Mushroom Filling

Basket of Baby Bellas (diced)

4 cloves garlic (minced or pressed)

1 small shallot (diced)

1/8 cup olive oil

1/4 tsp basil (dried or 1/8 tsp fresh jullienned)

1/8 tsp oregano

1/8 tsp salt

1/4 tsp rosemary

1/8 tsp thyme

1/8 tsp sage

pinch pepper

Toss all ingredients together mixing well and place in dehydrator at 115 degrees for 2 hours, stirring occasionally.

Saffron Alfredo Sauce

1 cup raw cashews

3 cloves garlic

1 shallot

1 cup almond milk

1/2 tsp nutritional yeast

pinch of salt

1/8 tsp oregano

1/4 tsp basil

1/4 tsp saffron threads

pinch of pepper

Blend all ingredients together.

Serve over noodles.