Fettuccine Alfredo – now with cashew and Daiya cheese!

April 2nd, 2013 1:22 pm by Kelly Garbato

2013-03-21 - TOE Fettuccine Alfredo - 0002

Another day, another cookbook. This time it’s Mark Reinfeld’s The 30 Minute Vegan’s Taste of Europe. I haven’t had much occasion to use it yet, but mostly that’s because I’ve been occupied with Vegan Italiano and American Vegan Kitchen. Everything looks mouthwatering, though, and it’s proven invaluable in planning my Vegan MoFo menu. (English cuisine, hello!)

Naturally the first recipe out of the gate is one involving pasta: Fettuccine Alfredo, my favorite! (I like all the creamy, carbalicious dishes.) This version is right up there with Tami Noyes and Lane Gold’s – SO GOOD I CAN’T EVEN EVEN! The sauce – a blend of cashews (no soaking required, yay!) and Daiya cheese – is thick and creamy and tastes so, so rich. The Daiya is optional, and omitting it will give you a healthier dish, so that’s cool too. We used less than half the recommended amount of Daiya, and the sauce still came out boss.

Seriously having a foodgasm just thinking about it. And I didn’t even mind that Shane used the full amount of crushed red pepper, thus turning my super-sensitive mouth into a fiery inferno. Hell is very, very tasty, it turns out.

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