Tag Archives: creamy

Fettuccine Alfredo

Goodness. It’s been so long since I put together a recipe that I feel like I forget how to do this!

Luckily, what’s coming your way doesn’t need much of an introduction.

I first discovered the power of pureed nuts with my walnut whipped cream. Obviously that’s a sweet recipe, but if we’re going on texture, the creaminess is something that I knew could definitely translate over to a savory recipe. Plus, I’ve heard praises sung about cashew “cheese” everywhere from other vegan blogs to veggie restaurants.

I’ve tried cashew cheese, and it’s amazing… especially in mac & cheese. (P.S. that recipe is still one of my all-time faves!)

But alfredo sauce is obviously a different breed- a different cheese. I knew I needed a more mild flavor that was still creamy. So I turned back to walnuts. Mixed with some herbs and almond milk?

Perfection.

And, the flavor is dead on. Don’t believe me? I challenge you to try it!

Vegan Fettuccine Alfredo

1 cup almond milk

1 cup walnuts, soaked

2 tbsp nutritional yeast

2 tsp lemon juice

2 cloves garlic, minced

1 tsp vinegar

2 tsp dried basil or oregano

salt and pepper to taste

pinch of guar or xantham gum (optional)

your choice of pasta (or spaghetti squash!)

After soaking the nuts for 1-2 hours, drain them and put in a blender or food processor with the almond milk. Puree until smooth, and add the rest of the sauce ingredients. Puree until smooth. Heat over stove in a pot over low heat until desired temperature (add more milk if the sauce reduces at all)

Cook pasta according to instructions, pour sauce over, and serve.

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Filed under Eat, Gluten Free, Main Dishes and Entrees