If you are a mushroom lover, this pasta dish is for you! Indulge in a bowl of creamy, umami-rich soba noodles coated in a velvety cashew sauce and topped with tender, earthy fresh morel mushrooms. This dish is simple yet packed with luxurious flavors, perfect for a cozy dinner or special occasion. Plus, it's dairy-free and vegan-friendly, making it a comforting choice that’s rich in protein and nutrients.
Why You'll Love This
- Creamy & Flavorful: Cashews create a luscious, dairy-free cream sauce with a slightly nutty flavor.
- Rich Umami: Nutritional yeast adds a cheesy note, and morel mushrooms bring an earthy depth.
- Quick & Easy: Ready in under 30 minutes, perfect for weeknight dinners.
- Nutritious: Packed with fiber, vitamins, and healthy fats from cashews.
Other Cashew Cream Recipes You will definitely like! VEGAN CASHEW CREAM & MUSHROOM SPAGHETTI RECIPE, CREAMY CASHEW CHEESE PENNE & SPINACH RECIPE, VEGAN CASHEW CREAM & MUSHROOM SPAGHETTI RECIPE, BEST VEGAN CREAMY CHICKEN ALFREDO PASTA RECIPE. Keep an open mind and find your own style!
Ingredients
- Morel mushrooms - Earthy and deeply flavorful, these mushrooms add a gourmet touch.
- Vegan butter - Adds richness to sauté the mushrooms and brings out their umami flavor.
- Soba noodles - Nutty buckwheat noodles that are perfect for absorbing the creamy sauce.
- Cashews (soaked) - The base for the creamy sauce; soak them to soften for blending.
- Nutritional yeast - Adds a cheesy, umami flavor and boosts the nutrient profile.
- Fresh herbs or microgreens - A fresh garnish to brighten up the dish.
Steps
- Cook the soba noodles: Boil soba noodles according to package directions until al dente, then drain and rinse with cold water to prevent sticking.
- Soak the cashews: Place cashews in hot water and soak for at least 15 minutes (or overnight for a creamier texture).
- Blend cashew cream: Drain and rinse the soaked cashews, then blend cashews with ½ cup water, nutritional yeast, and a pinch of salt until smooth. Set aside.
- Sauté the morels: In a large skillet or large sauté pan, melt vegan butter over medium heat. Add morel mushrooms and cook until tender and golden brown, about 5 minutes.
- Combine: Lower the heat and add the cashew cream to the mushrooms, stirring until it thickens slightly. Add cooked soba noodles and toss until well coated.
- Garnish and serve: Top with fresh herbs or microgreens, and season with salt and pepper to taste.
Variations
- Add greens: Toss in a handful of spinach or kale for added color and nutrients. Green onions will be a good addition too.
- Other mushrooms: Substitute with shiitake or cremini mushrooms if morels aren’t available.
- Spicy kick: Add a dash of red pepper flakes or sriracha for heat.
Substitutions
- Cashews: Substitute with macadamia nuts or silken tofu for a nut-free version. Feel free to use different types of mushrooms. You can also make vegan cream sauce using tofu.
- Soba noodles: Use rice noodles or spaghetti if soba is unavailable.
- Vegan butter: Use olive oil or coconut oil for a different flavor profile.
FAQ
- Can I use dried morels? Yes, just rehydrate them in warm water for about 20 minutes before cooking.
- What if I don’t have nutritional yeast? You can skip it, but the sauce will be less cheesy. A little miso paste can add a similar umami taste.
- How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently to preserve the creamy texture.
Top Tip
For the creamiest sauce, blend the cashew cream until completely smooth. Soaking the cashews overnight will make blending easier and result in a smoother texture.
Hint
Use fresh morels when in season, as their earthy flavor adds a unique depth that’s hard to replicate. Fresh thyme leaves, deglazing with white wine and lemon juice cuts the richness to perfect balance. Use mushroom stock made of dried shiitake mushrooms to adjust texture of sauce. Pair with garlic bread
Cashew Cream Soba Noodles with Morel Mushrooms
Ingredients
- 1 cup morel mushrooms cleaned and sliced
- 2 tablespoons vegan butter for sautéing
- 8 oz soba noodles about half a package
- ½ cup raw cashews soaked in water for at least 4 hours or overnight
- ¼ cup nutritional yeast for a cheesy flavor
- Fresh herbs for garnish such as parsley or chives
Instructions
- Cook the soba noodles: Boil soba noodles according to package directions until al dente, then drain and rinse with cold water to prevent sticking.
- Soak the cashews: Place cashews in hot water and soak for at least 15 minutes (or overnight for a creamier texture).
- Blend cashew cream: Drain and rinse the soaked cashews, then blend them with ½ cup water, nutritional yeast, and a pinch of salt until smooth. Set aside.
- Sauté the morels: In a large skillet, melt vegan butter over medium heat. Add morel mushrooms and cook until tender and golden brown, about 5 minutes.
- Combine: Lower the heat and add the cashew cream to the mushrooms, stirring until it thickens slightly. Add cooked soba noodles and toss until well coated.
- Garnish and serve: Top with fresh herbs or microgreens, and season with salt and pepper to taste.
