Cashew Cream Soba Noodles with Morel Mushrooms
Indulge in a bowl of creamy, umami-rich soba noodles coated in a velvety cashew sauce and topped with tender, earthy 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.
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.