We’re huddled in the house with the lights off because there are toooooo many trick or treaters! And they’re BIG! So I thought I’d make one more of Allison Rivers Samson’s VeganizeIt! dishes from VegNews magazine. Luckily the kitchen is at the back of the house so I sneaked quietly back there and whipped this up in no time. Seriously, this as a fast and easy kid-friendly dinner for a weeknight.

Fettuccine Afraido! (i.e., Fettuccine Alfredo)

If you liked regular cheese Alfredo before going vegan but it was always too rich for you, this is a lighter and much healthier alternative. No oil, no cholesterol, and you can incorporate whatever veggies you want, or not. My only wish is that I had one of those awesome high-speed Blendtec blenders to grind these nuts to the powder per the recipe instructions.

Reprinted here with permission by Allison Rivers Samson and VegNews magazine. Any changes on my part are noted.

4 servings


  • 1 cup raw cashews
  • 2 tablespoons raw pine nuts
  • 1 1/2 cups water
  • 4 teaspoons lemon juice, fresh (although I used jarred)
  • 1 teaspoon minced garlic
  • 1/16 teaspoon nutmeg
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper, or more to taste
  • 4 cups cooked fettuccine (I used linguine)
  • 3 tablespoons freshly minced parsley (I made a monster instead of doing an adult dish)
  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. (I was stuck with a food processor but a nice blender would do a better job.)
  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 freshly ground pepper to taste. (I tossed it together in a bowl and then arranged my monster.)

That’s really it. The hardest part is figuring out how to make a monster. Now go scare someone tonight before it’s all over for the year!