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[3rd contest] Spinach & Mushroom Fettucine Alfredo [Lv.Advanced]

Updated: Apr 28, 2021

It's a mixture in between a white cheddar and a cream cheese but tastes like queso fresco when melted on a corn chip. Alfredo is a staple in my household everybody loves when I make it so for this contest I decided to put a little twist on it.

Hi, my name is Leyah Buster. I've been cooking for about 12 years and just started cooking with LIVING JIN Agar Agar Powder about two years ago. Ever since I was little I had a passion for cooking. I could make a full course breakfast at 7. My dad always tells me to challenge myself so here I am.

Servings: 12 people.

Total Time : 45 minutes.

Prep Time : 40 minutes.

Cooking Time : 5 minutes.

Other Time : Cover and store in an airtight container in the fridge or freezer for 14 days

Size of Container : 1 quart size glass bowl


  • Raw Unsalted Cashews

  • Tapioca Starch

  • Coconut Oil

  • Agar Agar Powder

  • Lemon Juice

  • Nutritional Yeast

  • Salt

  • Boiling Water


  • Blender


Step 1. Gather All Ingredients

1/2 cup Raw Unsalted Cashews

1/4 cup Tapioca Starch

1/4 cup Coconut Oil

3-5 Tbsp Agar Agar Powder (5 if you want firmer cheese)

1 Tbsp Lemon Juice

1 Tbsp Nutritional Yeast

3 tsp Salt

1 1/2 cup Boiling Water


Boil some water and pour it over the 1/2 cup of raw cashews and let it sit up to 30 minutes or overnight.

Step 2. Food Processor


After your cashews have soaked add all your other ingredients to a food processor. While you blend the ingredients in the food processor boil 1 ½ cup of water.

Step 4. Chunky Nut Butter


Once the mixture looks like chunky nut butter slowly add the boiling water and blend.


Put the mixture in a saucepan and whisk it till it looks like fondue or queso.

Step 5. Chill Overnight


Put the cheese mixture in a glass bowl and let it chill overnight or for 8 hours.

Servings: 6 people.

Total Time : 1 hour 28 minutes.

Prep Time : 10 minutes.

Cooking Time : 1 hour 18 minutes.

Other Time : Airtight container for 7days

Size of Container : Large Skillet or Bowl


  • Raw Cashews

  • Water

  • Garlic Cloves

  • Lemon Juice

  • Nutritional Yeast

  • Salt

* Cashew or almond milk when needed

★ TIP ★

Make sure you salt and season your food because the salt brings out more flavor and doesn't taste good underseasoned.

Step 6. Cashew Prep

1 cup Raw Cashews

3/4 cup Water

2 cup Garlic Cloves

1/2 tsp Lemon Juice

2 Tbsp Nutritional Yeast

1 tsp Salt


Pour boiling water over 1 cup of cashews and let it sit out overnight. After the cashews have sat overnight drain and rinse the cashews.


Put everything in the blender and blend till smooth.

Step 7. Saute + Season


While sauteing your spinach and mushrooms with garlic salt, pepper, Italian seasoning, and coconut amino (optional) boil your water for your noodles.


Once your vegetables are sauteed and your noodles are cooked save 2 cups of pasta water. Add your mixture from the blender to your sauteed vegetables and add half a cup of pasta water at a time to thin it out.

Step 8. Chop Up Cheese


Next, chop up the desired amount of cheese and add it to your sauce and once it's mixed in well add your pasta noodles.

* make sure you season your noodles

Step 9. Garnish & Serve


Then serve on a plate and add whatever garnish you like and enjoy!


Make sure you salt and season your food because the salt brings out more flavor and doesn't taste good underseasoned.


ENJOY! Your "Spinach & Mushroom Fettucine Alfredo"

from Leyah Buster

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