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Jolinda Hackett: Most vegan fettucine alfredo recipes start with a roux of margarine, flour, and soy milk, but this one uses cashew cream instead for a sensually decadent white sauce. Go ahead and lick the spoons! Nobody's watching.
Alfredo Sauce Lasagna: Make a double batch and use this cheesy sauce to create a layered White Lasagna
Total prep & cook time: 30 min
Nutrition Data, 104g Serving: 267 cal, 14g fat, 119 cal from fat, 11g protein, 27g carb, 4g fiber, 289mg sodium, 1g sugars, low Cholesterol, good source Vit A, B6, B12, C, K, Folate, Selenium, Thiamin, Riboflavin, Niacin, Iron. Estimated Glycemic Load 12
This is a pretty flexible fettucine alfredo recipe, and will turn out great even if you don't have the exact ingredients. The nutritional yeast and lemon juice are essential, but instead of raw cashews, I used 1/3 cup cashew butter, which is better if your blender isn't so hot, like mine.
I didn't have any miso or tahini, so I just left them out. I had no fresh garlic or a proper onion, so I just used scallions and sautéed them in the olive oil with 1/2 tsp garlic powder. I also added 1 Tbsp of minced fresh ginger because I like it. I scraped the sauté pan into the blender and whizzed everything for the sauce together, and it was delicious!
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