First, prepare the shirataki by dry frying them in a frying pan on medium heat. Keep on the heat until they start making a whistling sound, this indicates the excess moisture leaving the noodles. Remove from pan and set aside.
Add your butter to the frying pan and add the garlic. Cook for a minute until fragrant.
Add the mushrooms to the pan and coat in the oil and garlic. Cook for 5 minutes, stirring occasionally, until the mushrooms have become a beautiful golden color.
Remove the mushrooms from the pan, leaving the oil behind.
Prepare the vegan cream by combining the cashews, soy milk, and a pinch of salt to a high powered blender, blending until creamy.
Add the almond flour, dried parsley and vegan cream to the oil in the pan and stir to combine.
Add the salt and pepper to taste and keep on the heat for a few minutes.
Finally, add the mushrooms and shirataki back into the pan and combine.
Serve piping hot with fresh parsley and enjoy!
