When I create a recipe, usually I have a pretty good idea how it will turn out. The idea is often sparked by an ingredient that I know I love and a passion to create something new. For days, sometimes weeks, ingredients bounce through my head. I’ll lay in bed dreaming up possibilities and wake up with the sudden urge to write it all down. When I made cashew cream last week, this was especially true.
Endless amounts of recipes using cashew cream rushed through my head. Some we’re made immediately like my baked oatmeal and vegan meyer lemon bars while others such as a maple cream pie never came to fruition. I experimented with savory recipes as well such as a Moussaka that I can’t wait to share with you.
It’s incredible to think of all the meals I have made from two cups of cashews and a few cups of water. I’ve heard countless complaints about the high cost of a vegetarian, vegan or even healthy lifestyles, but it doesn’t have to be that way. With a little time and patience, anyone can create a wholesome meal, even on a specialty diet, for less than the cost of fast food.
Between all the recipes that involved cashew cream, this vegan fettuccine Alfredo is my favorite. I couldn’t believe how well the sauce came together. When heated, the cashew cream quickly reduced and became a thick and creamy consistency similar to heavy cream. I used leeks and shallots to flavor the Alfredo sauce and served it with hearty grilled portobello slices.
When I served it to Greg for dinner, he was surprised to see Alfredo on the table. Halfway through the meal, (after several compliments) he asked me when I had started eating dairy again. When I told him I hadn’t, he looked at his plate with disbelief. I love tricking people with healthy food!
I hope you all had a great weekend! Greg and I had a picnic in Oak Cliff and joined in on the Earth Day festivities. There was live music and numerous booths set up containing everything from pet adoptions to baby alligators! How did you celebrate Earth Day?
Vegan Fettuccine Alfredo with Leeks and Portobello Mushrooms
- 1 16 oz box of Fettuccine noodles
- 3 tbsp. olive oil, divided
- 4-6 small portobello mushrooms, thinly sliced
- 2 tbsp. dry white wine, divided
- 1 leek
- 1 shallot, thinly sliced
- 2 garlic cloves, minced
- 2 ½ cups cashew cream
- 1 tsp. lemon juice
- ¼ tsp. onion powder
- ¼ tsp. garlic powder
- ¼ tsp. red pepper flakes
- 1/8 tsp. nutmeg
- 2 tbsp. nutritional yeast
- salt and pepper to taste
Prepare Fettuccine noodles according to package directions.
In a skillet, heat one tablespoon of olive oil over medium heat. Add mushrooms and saute for 4-6 minutes until tender. Drizzle with one tablespoon of white white to deglaze the pan. Set aside.
In a large pot heat remaining olive oil over medium heat. When the oil begins to shimmer, add leeks and shallots. Sauté until tender, about 3-5 minutes. Add minced garlic and cook for about 30 seconds until fragrant. Drizzle the mixture with remaining white wine and cook for about one minute.
Slowly whisk the cashew cream into the pot, stirring well to combine. Add lemon juice, onion powder, garlic powder, red pepper flakes, and nutmeg and stir to combine. Bring the sauce to a slow boil, stirring consistently until the sauce thickens, about 5 minutes. Add nutritional yeast and salt and pepper to taste. (be generous with the salt).
Add the prepared noodles the pot of sauce, and toss to coat the noodles. Top the f Fettuccine Alfredo with the reserved mushrooms. Serve warm.