Vegan Italian Black Truffle Linguine

Plate of linguine with truffle and cashew sauce

This recipe is super easy and so elegant. Delicious meal for some lucky mom on Mother’s Day!

Serves 2-4 depending on your portion sizes.


1 cup raw cashews, soaked in 2 cups of water for at least 2hrs

Linguine (use about 1/2 pack for 2 servings)

1/2 jar Truffle Carpaccio in olive oil (6.35 oz) (use 1/2 of the jar for every 1 cup raw cashews). I bought mine at Costco. I have seen it on Amazon too.

1-2 tsp Garlic, minced

2 tbsp Fresh basil, chopped (optional)

Crushed red pepper 

Salt/pepper to taste

Boil water, add 1 tsp salt. Add linguine bring to rapid boil. Turn heat off. Cover for 12-14 minutes. Then drain.

While linguine is cooking, drain cashews, saving 1/2 cup of the water. Put cashews and 1/2 cup water into a blender and blend until creamy.

Mix cashew cream, truffle, garlic, basil.

Put linguine on individual serving plates, top w sauce, sprinkle w crushed red pepper, decorate w a piece fresh basil, truffle, red pepper.

Buon appetito!


I recently became vegan or AKA “plant based diet”. Vegan, I guess is too hippie-ish and could turn some people off??? Anyway, it has been life changing. I wanted to share how and why I made this transition with you because it is so healthful. When I talk about this to people, many are doubtful they could make the transition. I could be like a sports coach… atta girl, you got this, you can do it… That sort of thing. But more than a sport, your life depends on it. My life depends on it.

Please note that it blog is just my opinion. I am just trying to enjoy life. This Blog is NOT at all meant to be medical advice. I have to say this disclaimer because there are people out there who are always trying to sue or litigate against us docs. So please don’t. It will ruin everything. You and everyone else out there are unique. Every situations is special and potentially complex. So if you need help with anything, you should seek out personal advice from a professional.

I hope you will enjoy reading this blog as much as I enjoy writing it.