My memories of Fettuccine Alfredo from my childhood are of a dish so heavy and buttery I could barely keep it down. In perfect contrast to that memory, this amazingly elegant, creamy and easy-to-make sauce captures all the rich deliciousness of Alfredo without the heaviness of dairy, and has become a beloved favorite in my house.
Like Allison’s famous Mac ‘n’ Cheese sauce, this Alfredo will be delicious in any way you choose to use it. Try it over veggies, mixed with tomato sauce, or even as a creamy soup base. If you come up with your own variations, send us pictures!
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
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.