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.
(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. (Note: I did end up buying a Blendtec and I LOVE IT!)
Reprinted here with permission by Allison Rivers Samson and VegNews magazine. Any changes on my part are noted.
- 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)
- 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.)
- 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.
- 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!