Due to popular demand, we’re going to keep the momentum going by sending out weekly Meatless Monday recipes. This week’s is a delicious Fettuccini Alfredo from Allison Rivers Samson of Allison’s Gourmet. She originally created this recipe for her award-winning column, “Veganize It!” in VegNews. It is so rich and creamy you’ll never miss the cheese–or the cholesterol. Serve it with a salad of mixed greens for a satisfying spring meal.
1 cup raw cashews
2 tablespoons raw pine nuts
1-1/2 cups water
4 teaspoons fresh lemon juice
1 teaspoon minced garlic
1/16 teaspoon ground nutmeg
1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper, plus more to taste
4 cups cooked fettuccine (or other pasta of your choice)
3 tablespoons freshly minced parsley
1. In a blender, grind cashews and pine nuts into a fine powder. Add water, lemon juice, garlic, nutmeg, and salt. Blend until completely smooth.
2. Transfer sauce to a small saucepan over medium heat and whisk as you bring to a boil. Reduce heat to low and simmer for 7 minutes, whisking regularly. Stir in black pepper.
3. Serve over hot pasta and garnish with parsley and fresh ground pepper to taste.
This Alfredo will be delicious in any way you choose to use it. Try it over veggies, mixed with tomato sauce, or even as a creamy soup base.