Description
This creamy pasta with vegan scallops recipe uses king oyster mushrooms that are soaked then seared. A creamy sauce made with cashew cream and liquid smoke creates a flavor and texture that pulls everything together. This recipe is fun to make and is so delicious!
Ingredients
for the cashews
- 2 cups raw cashews, soaked for 20 minutes or overnight, then drained and rinsed
- 2 cups vegan broth (I used Imagine brand No-Chicken broth)
for the smoky cashew cream sauce
- 2 tablespoons refined coconut oil
- 4 shallots, sliced
- 6–8 garlic cloves, smashed and chopped
- 1/3 cup white wine
for the pureed cashew cream sauce
- 2–3 cups vegan broth
- 1 teaspoon liquid smoke
- 2 tablespoons chickpea miso (or other light, mellow miso)
- 3 tablespoons nutritional yeast
- 1 teaspoon of apple cider vinegar or juice from half a lemon
for the king oyster mushroom scallops
- 1–2 tablespoons olive oil
- 2 medium- to large-sized king oyster mushrooms, sliced into scallop-sized pieces and soaked in warm water for about 20 minutes.
to serve
- 4 servings of linguine, spaghetti, or any wide, long noodle (cooked according to package instructions)
- Handful of fresh parsley, chopped
Instructions
to prepare the cashews
- Add cashews and 1 cup broth to a blender (high-speed if you’ve got one). Blend until mostly smooth.
- Pour in the remaining 1 cup broth and puree until creamy. Set aside—this is the base of your sauce.
Make the smoky cashew cream sauce
- Warm coconut oil in a large saucepan over medium-low. Add shallots and sauté until they soften and start smelling sweet.
- Stir in garlic and cook a couple minutes more—don’t let it brown.
- Turn up the heat to medium, splash in the wine, and let it sizzle down for 2–3 minutes.
- Reduce the heat again, then stir in the cashew cream.
- Add 1 cup broth, stirring to loosen, and keep it at a gentle simmer.
- Cook for about 20 minutes, stirring occasionally. Add more broth if it tightens too much. You want it pourable, not paste-y.
- Stir in liquid smoke, miso, nutritional yeast, and vinegar or lemon juice. Taste and adjust: a touch more vinegar for brightness, another dash of smoke for depth, or extra miso for salt and umami.
Sear the king oyster mushroom scallops
- Heat a skillet (stainless or non-stick) over medium. Add olive oil.
- Place mushroom rounds carefully in the pan—they’ll sputter a bit.
- Let them sear until golden at the edges, then flip and repeat.
- Work in batches if needed, setting finished scallops aside.
To serve
- Divide noodles into bowls and ladle the sauce over, or toss everything together in the pot.
- Top with mushroom scallops and a handful of parsley.
- Serve right away while it’s glossy and hot.
Notes
- Storage: Leftovers keep in a sealed container in the fridge for up to 3 days. The sauce may thicken as it chills.
- Reheating: Warm the sauce gently on the stovetop with a splash of broth or water to loosen it—avoid high heat, which can easily burn it.
- Mushroom Scallops: Reheat separately in a skillet with a touch of oil to bring back their golden edges, then add them back to the pasta before serving.
- Freezing: Not recommended—the cashew cream loses its silky texture once thawed and mushrooms will never be the same after freezing.
- Make Ahead: The cashew cream can be blended 2–3 days in advance and stored in the fridge until ready to use.
- Pasta Choice: Long noodles like linguine or spaghetti catch the sauce best, but it also works with tagliatelle or fettuccine.
- Flavor Boost: A final squeeze of lemon before serving brightens everything and balances the richness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Blended, Sautéed, Simmered, Seared, Boiled
- Cuisine: Italian