Mushroom Bolognaise (vegan) Recipe

Soak cashews (if needed)

If you do not have a high-speed blender, soak cashews in hot water for 20–30 minutes, then drain. If using a high-speed blender, you can use raw cashews without soaking.

Combine soaked/drained cashews, 1 cup water, nutritional yeast, lemon juice, garlic powder, 1 tsp salt, and 1/4 tsp pepper in a blender. Blend on high until completely smooth and creamy, scraping down sides as needed (about 1–2 minutes). Taste and adjust salt or lemon. Transfer to a small bowl and refrigerate while you make the sauce.

Toast walnuts: place walnuts in a dry skillet over medium heat and toast, stirring, until fragrant and slightly darker, 3–4 minutes. Remove to a plate to cool, then roughly chop or pulse in a processor to coarse crumbs. Reserve 2 tbsp for garnish.

Heat 2 tbsp olive oil in a large skillet or sauté pan over medium heat. Add diced onion, carrot, and celery (mirepoix) and cook, stirring occasionally, until softened and beginning to brown, about 7–8 minutes.

Add minced garlic and cook 30–45 seconds until fragrant, then add the finely chopped mushrooms. Increase heat to medium-high and cook, stirring frequently, until mushrooms release their moisture and it evaporates and they start to brown, about 8–10 minutes. Break up any larger pieces with your spoon so the texture is crumbly like Bolognese.

Stir in the toasted chopped walnuts and cook 1–2 minutes to combine. Add 2 tbsp tomato paste and cook, stirring, 1–2 minutes to caramelize the paste and deepen flavor.

Deglaze pan with 1 tbsp red wine (if using) or 1 tbsp vegetable broth, scraping up browned bits. Add crushed tomatoes, 1 cup vegetable broth, 1 tbsp soy sauce, dried oregano, dried thyme, crushed red pepper, bay leaf, 1 tsp maple syrup, 1 tsp salt, and 1 tsp freshly ground black pepper. Stir to combine.

Bring sauce to a gentle simmer, then reduce heat to low and cook, uncovered or partially covered, for 20–25 minutes, stirring occasionally, until thickened. Adjust seasoning to taste (add more salt, pepper, or maple syrup if tomatoes are too acidic). Remove and discard bay leaf before serving.

Bring a large pot with 4 cups water and 1 tbsp kosher salt to a rolling boil. Add cavatelli and cook according to package or until al dente (typically 6–8 minutes for fresh; adjust for dried). Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Return drained pasta to the pot or a large warm skillet over low heat. Add 1/2–3/4 cup mushroom-walnut bolognese and 2–3 tbsp reserved pasta water, tossing gently to coat. Add more pasta water as needed to reach a silky consistency. Taste and adjust seasoning.

Divide cavatelli among plates. Spoon additional mushroom-walnut bolognese on top, then dot or drizzle 1–2 tbsp of the cashew cheese over each portion (or toss the cashew cheese with a small amount of warm pasta to loosen before adding).

Garnish with sliced fresh basil, reserved toasted walnut pieces, and a light drizzle of extra-virgin olive oil. Serve immediately.