Fettuccini Alfredo Sauce
So this is a new recipe. It was actually manipulated from Hot for Foods recipe. Basically, the only thing I did different was that I added the onions and garlic to the blender along with the soaked cashews, lemon juice, ACV and seasonings. I also added nooch to the mix because I wanted it to have a cheesier flavor. If you're new to plantbased or vegan foods, you will come to find that nutritional yeast is a veggies best friend when you're trying to achieve a more cheesy flavor.
** makes 4 servings
400 g fettuccine
1 1/2 cups raw cashews (soaked for 20 minutes in hot water)
2 cup mushroom stock (or 1 cup veg stock and 1 cup non dairy milk)
1 teaspoon apple cider vinegar
1 tablespoon lemon juice
2 tablespoons olive oil
1 cup chopped white onion
4 garlic cloves, chopped
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
1 cup of desired vegetables
Bring a large pot of salted water to a boil. Cook noodles to al dente. Drain but do not rinse.
Meanwhile, rinse and drain cashews from the soaking water and add to a high-powered blender along with water, apple cider vinegar, and lemon juice. Blend until very smooth.
In a large pan over medium heat sauté onions and garlic in olive oil for 2 minutes until soft and fragrant. Add to blended cashew mix until smooth.
Then add desired veggies, save your leafy greens and add them last as they wilt and cook the fastest. When veggies are half cooked and start to release some moisture, stir in, sea salt, and ground pepper and cook for another 3 to 4 minutes.
Then stir in the cashew cream, leafy greens. Stirring for about 4 minutes until the cashew cream sauce has slightly thickened.
Add noodles to the pan and toss to combine everything well and coat noodles in sauce for 3 minutes.
Serve with more vegan parmesan and ground pepper as garnish.
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