Vegan Pasta Alfredo

Hello all!

So this recipe is a little different than my past few. This is a recipe designed to taste like it’s not vegan, even though it is! It turned out well, so I encourage you to try it.

Unlike my last few recipes, this one is more important that you stick to the recipe, because the sauce can be a little temperamental. Keep some cornstarch nearby and add a pinch if the sauce seems too thin. 

Just as a note for vegan cooking, make sure that you use the freshest ingredients you can. Especially when it comes to herbs, make sure that you buy fresh not frozen, it makes a difference!

Ingredients

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
¼ cup corn
¼ cup peas

Blend together the cashews and pine nuts. Add the water, lemon juice, garlic, nutmeg and salt.

Add the peas and corn, and then move the mixture into a saucepan over medium heat for about 7-8 minutes. Make sure you are stirring so that it doesn’t stick to the bottom. 

Serve over pasta (I suggest whole grain!). If you're still eating white grains, check out this article, it may change your mind! This recipe is a great replacement for a fatty dairy-alfredo dish.   

Honestly, I can taste the difference, so don’t try to trick yourself into thinking it’s a regular dish. It’s the healthy sister of a fatty meal!