Mushroom Alfredo

Mushroom Alfredo
Yields: 5-6 servings
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free 

Ingredients:

• 1 lb. Gluten-free Pasta
• 1 Sweet Onion (half moon slices)
• 1 carton Mushrooms 
• 1/2-1 cup Veggie Broth
• 1 cup Cashews
• 1 1/2 cup unsweetened plain Almond Milk
• 2 Garlic Cloves
• 1/2 Lemon
• 2 tsp. Sea Salt
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• Pinch of Nutmeg
• Pepper (to taste)

Directions:

1. Cook Pasta according to directions
2. Meanwhile place Cashews, Milk, Garlic, Juice of Lemon & Seasonings into a Vitamix
3. Blend until well combined (about 30 seconds)
4. Meanwhile, in a large non-stick frying pan, sautee Onions until brown
5. As Onions begin to stick, add a splash of Veggie Broth
6. Add Mushrooms, adding Veggie Broth when needed
7. When Pasta is done, use a slotted spoon to transfer Pasta to Sauce (the goal is to incoprporate some of the starchy water to create a thicker Sauce
8. Stir & serve