This elegant dish comes from Allison Rivers Samson, owner of Allison’s Gourmet and author of the award-winning column “Veganize It!” in VegNews Magazine. Click in the box on the right to learn more about Allison and the November fundraiser where your purchase of vegan sweets will benefit PCRM!
This easy-to-make sauce captures all the rich deliciousness of Alfredo without the dairy. If you are a traditionalist, serve over hot pasta and garnish with parsley and fresh ground pepper. For the more adventurous, try it over veggies, mixed with tomato sauce, or even use it as a creamy soup base.
Makes 4 servings
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
In a blender, grind cashews and pine nuts into a fine powder. Add water, lemon juice, garlic, nutmeg, and salt. Blend until completely smooth.
Transfer 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 fresh ground pepper to taste.
Per serving (1/4 recipe): 407 calories; 17.7 g fat; 3.1 g saturated fat; 36.2% calories from fat; 0 mg cholesterol; 15.1 g protein; 53.9 g carbohydrates; 3.3 g sugar; 6.2 g fiber; 901 mg sodium; 46 mg calcium; 4.3 mg iron; 48 mcg selenium; 338 mg potassium; 147 mcg beta-carotene; 6.6 mg vitamin C; 23 mcg folate
***Note: Although delicious, the nuts in this recipe elevate the fat content and make this a dish to consume sparingly.