Creamy Cashew Udon with Crispy Mushrooms

From Hetty McKinnon an absolutely delicious pasta dish that uses cashews to
create a creamy, decadent sauce, it’s vegetarian, it’s vegan, it’s yummy!

Servings: 4 Servings

Author:

Prep Time
1 hour, 42 minutes

Cook Time
15 minutes

Main Course Pasta one bowl meal

Vegan Vegetarian Asian-American

mushrooms Cashew angel hair pasta Udon Creamy cashew sauce

Instructions

1 Bring a large saucepan of water to a boil, then remove from heat. Add cashews
and let sit until tender, 30–60 minutes.
2 Drain cashews and transfer to a blender (preferably high-speed) or food
processor. Add garlic, oil, salt, and ½ cup water and purée until smooth.
3 Stir vinegar, chili crisp, soy sauce, sesame oil, and scallion in a small bowl
to combine; set soy-vinegar sauce aside.
4 Heat 2 Tbsp. olive oil in a large skillet over medium-high. Cook mushrooms,
tossing every minute or so but leaving mostly undisturbed, until mostly golden
and crisp, 5–8 minutes, oyster and shiitakes will cook quicker, while crimini
and button mushrooms will take a bit longer. Add garlic and kosher salt, cook,
stirring often, add additional tablespoon of olive oil if the mushrooms look
dry.
5 Meanwhile, bring a large pot of salted water to a boil. Cook noodles according
to package directions. You can use udon or any wide, thick noodle. For
gluten-free option use rice noodles. Drain, reserving 1 cup cooking liquid.
6 Remove half of the mushrooms from the pan. Add noodles and cashew cream to pan
with remianing mushrooms cook, stirring and adding reserved cooking liquid a
little at a time, until cream is loose and coats noodles. Season with salt and
pepper.
7 Divide noodles among bowls, garnish with reserved mushrooms generously drizzle
each with reserved soy-vinegar sauce. Top with remaining scallions. Serve.