Now, we all know how artery-clogging and incredibly rich dairy-based alfredo sauce is. The vegan version is loaded with good fatty acids (the kind that lower cholesterol) and tastes (dare I say it) better than traditional Alfredo sauce. Don’t believe me? Guess you’ll have to give it a try. However, I do recommend making this only if you have a decent blender.
This recipe is taken from VegNews. Serves 4
1 cup raw cashews
2 tbsp. raw pine nuts
1 1/2 cup water
4 tsp. fresh lemon juice
1 tsp garlic
pinch of nutmeg (small pinch) – the recipe actually calls for 1/16 tsp. Um… I don’t think I have that size measuring spoon.
1 1/2 tsp. salt
1/2 tsp. freshly ground pepper
4 cups cooked fettuccine
3 tbsp. freshly minced parsley
In a blender, grind the cashews and pine nuts into a fine powder. Add water, lemon juice, garlic, nutmeg and salt. Blend until completely smooth.
Transfer to a small saucepan and over medium heat, whisk as you bring to a boil. Reduce heat to low and simmer for 7 minutes, whisking regularly. Stir in black pepper.
Serve over hot pasta and garnish with parsley and freshly ground pepper to taste.