Fettuccini Alfredo

Rinse and dry the produce. Place a large pot of salted water on to boil. Place the cashews in a small bowl and add 1 cup hot tap water. Let nuts soak for at least 10 minutes.

Wipe the mushrooms clean with a damp towel. Thinly slice the caps and the stems. Chop the parsley leaves. Peel and thinly slice the shallots.

Add the cashews and their soaking water to a blender. Add the white miso paste, oyster mushroom powder, garlic, and 2 tbsp lemon juice. Blend alfredo sauce on high until smooth. Season with salt and pepper.

Place a large nonstick skillet over medium-high heat with 2 tbsp olive oil. Add the sliced mushrooms and cook until softened and browned, about 4 to 6 minutes. Add the shallots, reduce heat to medium-low, and cook, stirring often, for an additional 2 minutes.

Add the fettuccine to the boiling water, stir, and cook until al dente; about 6 to 8 minutes. Reserve a 1 cup of cooking water and drain pasta. Add the fettuccine to the skillet along with the alfredo sauce, reserved cooking water, and a pinch of salt and pepper. Reduce heat to low and simmer pasta, tossing occasionally, until sauce has thickened and pasta is well coated, about 2 to 3 minutes.

Stir chopped parsley and just half of the vegan parmesan into the pasta. Divide fettuccini alfredo between large plates or bowls and top with remaining vegan parmesan. Manja!