Vegan Scallop Alfredo

This creamy and rich Vegan Scallop Alfredo features king oyster mushrooms as the star, mimicking the texture of scallops. The smooth, velvety alfredo sauce made from plant-based ingredients ties everything together for a decadent and comforting dish.

Ingredients

For the "Scallops":

• 4 king oyster mushrooms (sliced into rounds, mimicking scallops)

• 1 tbsp olive oil

• 1 tbsp soy sauce (or tamari for gluten-free)

• 1 tsp smoked paprika

• Salt and black pepper, to taste

For The Sauce:

• 1 cup raw cashews (soaked for 4 hours or overnight)

• 1 cup unsweetened plant-based milk (soy, almond, or oat)

• 1/4 cup nutritional yeast flakes

• 2 tbsp lemon juice

• 1 tbsp olive oil

• 1 tsp garlic powder

• Salt and black pepper, to taste

For Serving:

• 8 oz fettuccine pasta (or pasta of choice)

• Fresh parsley, for garnish

Instructions

1. Prepare the "Scallops": Heat olive oil in a skillet over medium heat. Add the sliced mushrooms, soy sauce, smoked paprika, salt, and black pepper. Cook for 3-4 minutes on each side, until golden brown and crispy on the edges. Set aside.
   

2. Make the Alfredo Sauce: In a high-speed blender, combine soaked cashews, plant-based milk, nutritional yeast, lemon juice, olive oil, garlic powder, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning if necessary.
   

3. Cook the Pasta: Cook the pasta according to package instructions. Drain and reserve some pasta water.
   

4. Combine & Serve: Toss the cooked pasta in the alfredo sauce, adding a little pasta water if needed to thin out the sauce. Top with the crispy mushroom "scallops" and garnish with fresh parsley. Serve immediately.

🔥 What's playing in my kitchen – Song Pairing: “What’s Going On” by Marvin Gaye

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