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Cashew Alfredo

Sunday, January 3, 2010

The first specialty dish that I remember mastering was Fettuccine Alfredo. With just cream, butter and Parmesan cheese, it was simple, elegant and decadent. It was also 80 grams of fat and a cholesterol bomb. This recipe hearkens back to those beginnings. A simple sauce, white and creamy, whose flavor and texture drudges up those old memories. This would be especially good with some sauteed mushrooms added to the pasta.

The bread also deserves mention. I found this at Vegan Appetite and it was amazingly good. A mixture of Daiya vegan cheese, Vegenaise and some garlic and scallions, it was aptly named Ooey Gooey Garlic Bread. I spread it across a full loaf of baguette and ate half the loaf myself.

Cashew Alfredo

Cashew Alfredo
1 lb pasta noodles
2/3 cups Cashews
2 cups unsweetened soy milk, divided
1/4 cup Earth Balance Margarine
1/4 cup shallots, chopped
2 cloves garlic, chopped
1/4 cup dry white wine
1/2 lemon, juiced
1 tbs miso
1/2 tsp salt
pinch nutmeg, for garnish

Note: I previously forgot to add wine to the ingredient list.

Bring a pot of salted water to a boil and cook pasta until al dente. Drain in a colander, reserving some of the water.

While the pasta water comes to a boil, melt the margarine over medium heat, then add the shallots and garlic. Saute until the shallots are soft, just a couple of minutes, then add the wine. Boil for a couple more minutes and remove from heat.

Combine the cashews with 1 cup of soy milk in a blender and blend until the cashews have been completely liquefied. Add the remaining sauce ingredients, except the nutmeg and blend thoroughly. When the pasta is done and draining, add the sauce to the pan and bring just to a boil. Combine with the pasta and stir, adding some of the reserved pasta water, if necessary.

5 Servings: 581 calories (21g fat, 78g carbs, 19g protein)

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11 comments

  1. mysticxian Says:
  2. sounds awesome. I really miss alfredo. I can't seem to find a good recipe that really does it for me. I will have to try yours next.

     
  3. Jenn Says:
  4. Yum! Your recipes always look fantastic. Tami's garlic bread looks fab. I need to get more daiya.

     
  5. Yum, that looks and sounds delicious. I'm totally going to make this soon!

     
  6. Pomegranate Says:
  7. Looks good! Though you seem to have forgotten the measurement for the wine.

     
  8. LDM Flagg Says:
  9. I've been waiting for a recipe like this, but I also would like to know about the wine mentioned in the instructions.

     
  10. fantastic post, as always. I've got some raw cashews I need to use, so I'll try out this gorgeous dish. The 80 grams of fat fact is shocking!

     
  11. Question, is it raw cashews or roasted, or does it not matter?

     
  12. Sorry about the wine. I've added it to the recipe. And I use raw cashews in all my recipes, but I guess roasted would work as well.

    Flamencokitty, 80 grams of fat is shocking, but the worst part is that I didn't know better. My whole life, I'd been told cheese and dairy is good for you and it was home made. It had to be OK, right?

     
  13. amy Says:
  14. holy crap, i must have this!

    am def. going to make it for dinner during the week.

     
  15. I made this Alfredo recipe for Valentine's Day! My husband and I liked it!

    Unfortunately we had to improvise with a few of the ingredients, but we still enjoyed it! Thank you for sharing your recipe with us!

    I hope you can take a second to stop by my blog and see all the changes I had to make to your sauce! You should let me know if you think I eliminated key ingredients or if my substitutions were of little consequence. I'd be very interested to get your take!

    Thanks Matt! I'm really enjoying your blog! :)

     
  16. Dia Says:
  17. I made this over the weekend and it was so good! When I went to buy cashews I wasn't sure raw or roasted either. I bought roasted unsalted but I'm sure I would have loved it either way. Great recipe.

     

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