Amazing Vegan Alfredo Sauce

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!

Amazing Alfredo
By Allison Rivers

Serves 4

Ingredients
Pasta
4 cups cooked fettuccine (or other pasta of your choice)

Alfredo Sauce
1 cup raw cashews, soaked and drained
2 tablespoons raw pine nuts
1 1/2 cups water
4 teaspoons fresh lemon juice
2 cloves garlic, minced
1/16 teaspoon ground nutmeg
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus more to taste

Garnish
3 tablespoons freshly minced parsley

Directions
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, MSW Coach, award-winning vegan chef, author of Quick + Easy DIY Salad Bar, The Dairy-Freedom Cookbook, Comfortably Yum, and Co-Founder of The Dairy Detox.

Photo credit: Hannah Kaminsky