Name: White Bean Mushroom Alfredo
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 3 servings
Ingredients: 2 tsp oil; 4 cloves garlic (minced); 0.5 cup chopped onion; 0.25 tsp salt; 6 oz frozen spinach (thawed); 0.25 tsp pepper flakes; 4 oz thinly sliced mushrooms (such as cremini, white or portobello); 2 tsp balsamic vinegar; 0.25 tsp salt; 0.5 cup water (or non-dairy milk, or more if needed); 15 oz can white beans (or great northern beans or cannellini beans, drained or 1.5 cups cooked); 0.33 cup raw cashews (soaked for at least 15 minutes in hot water); 1 cup non-dairy milk (or water); 1 tsp Italian herb blend; 2 tsp miso; 1 tsp all-purpose flour (or use a gluten-free blend for gluten-free); null null vegan parmesan; null null pepper flakes

Instructions

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1

Heat the oil (2 tsp) in a large skillet over medium heat. Once the [oil] is hot, add the garlic (4 cloves), reduce the heat to medium-low, and cook until the [garlic] is starting to turn golden on most of the edges.
2

Then, mix in the chopped onion (0.5 cup) and the salt (0.25 tsp). Increase the heat back to medium, and cook until the [onion] is translucent. Add splashes of [water] in between to help the [onions] cook evenly. 3 mins
3

Now, add in the frozen spinach (6 oz) and pepper flakes (0.25 tsp) and mix in. Cover with the lid and continue to cook for 2 to 3 minutes. If there are some frozen spinach pieces, continue to cook for another 2 to 3 minutes, or until the [spinach] is cooked through, adding a splash of [water] if needed. (If using fresh spinach, cook until wilted)
4

Remove half of this [garlic spinach mixture] and set aside.
5

Next, add the thinly sliced mushrooms (4 oz), balsamic vinegar (2 tsp), and salt (0.25 tsp). Mix in, then cover and continue to cook until the [mushrooms] are almost cooked through. Meanwhile blend the sauce.
6

Blend the drained raw cashews (0.33 cup) with the non-dairy milk (1 cup), Italian herb blend (1 tsp), miso (2 tsp), and all-purpose flour (1 tsp), blending until smooth. I usually blend it for a minute, then let it sit for 3 to 4 minutes, and then blend again for a minute and repeat this 2 to 3 times until the [cashews] are blended in completely.
7

Then add the [cashew mixture] to the skillet when the [mushrooms] are almost done, and mix well.
8

Use the water (0.5 cup) to rinse out the blender, and add that to the skillet and mix in, then mix in the [15- oz can white beans] and bring to a boil.
9

Taste and adjust the [salt] and flavor, then cover the pan and continue cooking for another minute. (You can also adjust the consistency by adding less or more [water], based on how creamy or thick you want the mixture. The [cashew mixture] will thicken quite a bit as it sits, so if you don't want it to thicken too much, don't cook for too long.)
10

Once done, open the lid, then add the reserved [spinach] all over the [beans], add some [vegan parmesan] and [pepper flakes] and serve with some toasted [bread], [garlic bread], [pita bread], [naan] or any other [bread] of choice. You can also serve it over [pasta] or roasted cauliflower steak.
11

Storage: store refrigerated for up to 3 days. Freeze for up to 2 months.