This elegant dish comes from Allison Rivers Samson, owner ofAllison’s Gourmet and author of the award-winning column “Veganize It!” A friend of mine sent it to me after she saw it and thought of me. So thank you Nancy, it was an amazing dish and a fabulous change to our normal. I did double it and added chicken for our family of six.
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.