My husband’s go to order at any Italian restaurant was always Fettuccine Alfredo so it has been missed since giving up animal products. I made this for him the other night and he was in heaven! He told me it was the best Alfredo he’s ever had and he was so excited to have his mom try it too since it’s one of her favorites as well. Alfredo was created by an Italian of the same name and is basically butter, heavy cream, and Parmesan cheese – loaded with fat and dairy, not easy recreating a successful vegan version but it’s been done!
This recipe is inspired by the Vegabond Chef, Brad Myers. I’ve mentioned him a few times on this blog — love his Vegan cooking classes at Nature’s Food Patch, one of the things I’ll miss leaving Florida. Check him out at facebook.com/thevegabondchef.
I attended Brad’s Vegan Alfredo class back in February and took pieces of his recipe and created my own version. He used tofu and I like to stay away from it as much as I can. Plus his version had a head of cauliflower and I didn’t have any on hand so I made it without. As much as I enjoyed his version I like mine better but I couldn’t have done it without his inspiration!
Start by boiling two cups of cashews for ten minutes. Normally I would use raw only but I didn’t have enough so I used one cup of raw and one cup of roasted cashews. I think the flavor was actually enhanced by the roasted cashews so I’ll continue to use them in the recipe. I also added 1/4 cup of sun dried tomatoes to the boiling water. At the eight or nine minute mark, drop in half an onion – score it ahead to enhance the flavor. You could also steam the onion separately if you’d prefer. Once that is done you’ll want to drain the nuts, tomatoes, and onion and let them cool a bit before putting into a blender.
In the meantime roast a head of garlic. If you’ve never done this before it’s very simple — cut off the end of the garlic and place on a pan with a bit of olive oil in a preheated 400 degree oven for ten minutes. When done you simply pinch the top and all the cloves come squirting out. They are fragrant and soft — we often spread them on bread alone, delicious! Add the roasted garlic cloves to the blender.
Next add in the juice of half a small lemon, 1/4 cup of nutritional yeast, two tablespoons of white miso paste, one teaspoon of Herbamare (sea salt infused with organic fresh herbs and vegetables), half a teaspoon of white pepper, two teaspoons onion powder, and a cup or so of creamy unsweetened cashew milk. Blend the mixture until smooth, adding more milk if needed. You’ll still have some heat from the cashews so no need to cook further, simply drain your pasta (we used a box of spinach fettuccine) and return to the pan. Pour half the sauce into the pan and fold it into the pasta. You’ll have plenty of sauce left over for the next day and believe me, this is so good you’ll crave it for days. My husband kept asking for it over and over, I’ve made it a few times in one week! Once I added half a cup of shredded carrots to the boiling cashew mixture with the onion and it added some nice sweetness — a good way to hide a veggie too.Leave A Comment »