Pasta with vegan cheese and cream sauce

Ingredients for 5 servings:

• 300 g cashew nuts
• 2 m.-sized onion(s)
• 200 g mushrooms, brown
• 1 small zucchini
• 500 g pasta, gluten-free
• Salt (Himalayan salt)
• pepper
• Garlic

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

gluten-free and vegan

Soak the cashews in warm water for 20 minutes, rinse, then place them in a blender and lightly cover with water. Blend until creamy. Add enough water to make a nice, milky consistency, but not too thin! Add Himalayan salt and pepper. Finely chop 2 medium onions, fry in a little olive oil, and deglaze with a little water. Finely chop about 200g of brown mushrooms and add them, along with a small zucchini. Add the cashew sauce and bring to a boil briefly. Caution! The cashew sauce will thicken naturally! Watch the consistency; slowly stir in a little water if needed. Season to taste with a little garlic, salt, and pepper. In the meantime, cook the noodles and serve everything together.