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?
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.