Creamy shimeji pasta (vegan)

  • Preparation: 24 hours
  • Cooking: 20 min
  • Portions: 6


    300 g brown/white beech or elm oyster

    1 tsp sesame oil

    2 garlic cloves

    2 shallots

    1 cup raw cashews, soaked overnight 1 block silken tofu

    45 ml soya sauce

    45 ml apple cider vinegar  

    25 g nutritional yeast

    15 g shiitake powder

    1 tbsp. vegetable oil

    1 pack of soba noodles

    1 clean, cut and oven roasted yam 

    50 g lightly roasted walnuts

    Fresh basil


Stirfry mushrooms in sesame oil, season. Put a side.
In the same skillet, add vegetable oil and sauté shallots with garlic.
In a blender, mix together shallots, tofu, cashew, yeast, vinegar, soya sauce and mushroom powder until very smooth texture.
In a big saucepan, warm the sauce on low heat.
In boiling water, cook the soba noodles. Mix with the sauce. Season.
Garnish with roasted sweet potatoes, walnuts, and basil.