Kind Lifer and creator of Allison’s Gourmet, Allison Rivers Samson, is here to share a yummy-looking recipe that would be great to share with any loved one for Valentine’s Day! Plus, she’s offering a $25 gift certificate for Allison’s Gourmet to one lucky Kind Lifer…
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My Sweetheart’s Favorite Alfredo
Going out to dinner can be sweet and romantic, but honestly, to really connect with and appreciate my Sweetheart, I prefer a home-cooked meal eaten in the quiet and privacy of our own dining room. And just because it’s homemade doesn’t mean you have to sacrifice the elegance and decadence of restaurant fare.
Fettuccine alfredo was an oft-requested dish when my husband was a kid. Since becoming vegan many years ago, he’d given up on his old stand-by. As he is ever the pasta fan, I developed my vegan version of creamy Alfredo sauce as an expression of my adoration for David. This is a relatively simple recipe that doesn’t require hours in the kitchen and it still uses whole-foods ingredients. So, spend some quality time with your Love this Valentine’s Day, and then impress him or her with your awesome sauce!
My Sweetheart’s Favorite Alfredo
Serves 4
Ingredients:
1 cup raw cashews
2 tablespoons raw pine nuts
1 1/2 cups water
4 teaspoons fresh lemon juice
1 teaspoon minced garlic
1/16 teaspoon ground nutmeg
1 1/2 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:
1. In a blender, grind cashews and pine nuts into a fine powder. Add water, lemon juice, garlic, nutmeg, and salt. Blend until completely smooth.
2. 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.
3. Serve over hot pasta and garnish with parsley and fresh ground pepper to taste.
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.
