Wednesday, January 30, 2008

Vegan Fettuccine Alfredo



The sauce is soy free!!! Avoiding a diet completely centered around soy is a main focus for me. This recipe was found at a very cool blog site Vegetation Ramblings. The sauce had so much flavor, the nutritional yeast gave it a "cheesy" flavor and the broccoli and sausage topped it off perfectly. This is a recipe I would even consider serving to non-vegan dinner guests because of its deliciousness!

1 cup raw cashew nuts
2 tsp fresh lemon juice
2-3 cups boiling water
2 cloves garlic
2 tbsp extra virgin olive oil
4 tbsp nutritional yeast
Salt and black pepper to taste
500g fettuccine

Boil the pasta al dente.

For the sauce: sautée the garlic in a little olive oil.
Grind the cashews in a food processor until very fine and transfer to a blender. Add the boiling water and blend until creamy and smooth. Add lemon juice, cooked garlic, olive oil, nutritional yeast and salt and pepper and blend.
If it's too thick add more water. If it's too runny put it into a small saucepan and heat over medium heat, stirring constantly until thickened.

Drain pasta and put on a plate and top with Alfredo sauce. I also topped mine with garlic sautéed broccoli and Tofurky Italian Sausage.

On the side is chopped romaine lettuce, avocado and red bell pepper tossed with Annie's Goddess Dressing. :-)

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