Kind Lifer and creator of Allison’s Gourmet, Allison Rivers Samson, shared a yummy-looking recipe that would be great to share with any loved one. (Recipe created by Allison Rivers Samson, Maven of Mmmm… at www.AllisonsGourmet.com. Originally printed in her award-winning column, ‘Veganize It!’ in VegNews Magazine. Reprinted with permission.)
Tags:
Ingredients
- 1 cup raw cashews
- 2 tablespoons raw pine nuts
- 1 1/2 cups water
- 4 teaspoons fresh lemon juice
- 1 teaspoon minced garlic
- 1 pinch ground nutmeg
- 1 1/12 teaspoons salt
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 4 cups cooked fettuccine (or other pasta of your choice)
- 3 tablespoons freshly minced parsley
Directions
- In a blender, grind cashews and pine nuts into a fine powder. Add water, lemon juice, garlic, nutmeg, and salt. Blend until completely smooth.
- Transfer sauce 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.
- Serve over hot pasta and garnish with parsley and fresh ground pepper to taste.
-
cook time20 min.
-
prep time15 min.
-
yields4 serv.
Diet Categories:
- Vegan
Ingredient Restrictions:
- Peanut Free
- Soy Free
- Sugar Free
5 comments
-
-
Made this exactly per the recipe and it was amazing. So creamy and great over whole wheat orecchiette. Husband and 2 year old loved it too. Four days later, craving it again!! -
I made this about a week ago and it was wonderful! I miss cheesy alfredo sauce and this really was a great alternative. Thank you for sharing! -
-
Join the Discussion!