Unlike the buttery and heavy Alfredo many of us remember from childhood, this oil-free recipe serves up an amazingly elegant, creamy and easy-to-make sauce! Capturing all the rich deliciousness of Alfredo without the cloyingly oppressive dairy, this is one our family's favorites. Try it over veggies, mixed with tomato sauce, or even as a creamy soup base!
By Allison Rivers Samson
4 cups cooked fettuccine (or other pasta of your choice)
1 cup raw cashews, soaked and drained
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 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus more to taste
3 tablespoons freshly minced parsley
1. In a blender, process sauce ingredients 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.
2. Serve over hot pasta and garnish with parsley and fresh ground pepper to taste.
© Recipe by Allison Rivers Samson, Self-care Coach, award-winning vegan chef and author of Quick + Easy DIY Salad Bar, The Dairy-Freedom Cookbook, Comfortably Yum, and Co-Founder of The Dairy Detox.
Photo credit: Hannah Kaminsky
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