Sunday, November 11, 2012

Vegan Fettuccine Alfredo

Noele has been extending her vegetarian repertoire with some great vegan recipes. She shared a vegan fettuccine Alfredo recipe with us that she really enjoyed. We weren't able to find the raw cashews, so we substituted the walnuts we had.

Ours didn't come out tasting like Alfredo, but it did taste good, more like carbonara. I think you can see in the picture how the nuts didn't chop into a butter like I think the cashews will. We bought some raw cashews today and will try it again soon.

We put the sauce on a fun, flower shaped pasta. It is called Primule Mediterranee from Pasta Di Stigliano. Gail also sauteed a vegetable mix of celery, zucchini and tomatoes that was really wonderful.
Vegan Alfredo Sauce
Makes 2 c sauce

½ c plus raw cashews
Salt and pepper to taste (1/16 t)
½ t ea onion and garlic powders
1 ½ c vegetable broth
2 T olive oil
1 ½ T cornstarch
  1. Pulse nuts with seasonings in food processor.
  2. Mix broth and oil in saucepan; temper in cornstarch. Stir into saucepan; bring to boil, stirring constantly. Reduce heat to a simmer; cook, stirring constantly, until thickened.
  3. Pour thickened broth mixture into cashews; pulse to puree.
  4. Serve over cooked fettuccine.

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