Happy National Fettuccine Alfredo Day! Yes, we were surprised too. Hey, any reason to celebrate and cook – in my book. But, since traditional alfredo sauce is way too heavy for my family, especially my trihubby, I make a vegan version. While you gotta love anything made with cream, butter, and Parmesan cheese, it can be a bit heavy to say the least. Plus, this version is so fast and easy….
I’m giving you the version that is loved in my home. It was inspired by Blossom in NYC, one of our favorite vegan restaurants. I have even served it for others who believed it was the real deal! Now, we’re not strict vegans in my house and I do use raw cheeses, but having a variety of delicious, wholesome, post-workout foods is important to me; thus, pasta with cashew cheese.
I have played around with a lot of recipes and this has turned out to be the one we love best. I do not use nutritional yeast as a personal preference, but you can add for more of the cheesy taste if you choose.
INITIAL PREPARATION
- Rinse 2 cups raw cashews and soak overnight, submerged in water; drain and rinse before starting recipe.
INGREDIENTS
- 1/4 cup water or more as needed (my friend uses almond or coconut milk)
- 1/4 cup lemon juice
- 3 cloves fresh minced garlic
- 1 tsp salt – I like a coarse salt
- 1 tbsp freshly chopped flat leaf parsley
- 1/4 cup nutritional yeast (optional)
PREPARATION
- Put all ingredients in your food processor and blend.
- Add more water if needed for the consistency you like.
So, there you have it. This is the basic recipe, but you can play around with it for different tastes and add other herbs for the flavor you like. The sauce can be served over traditional fettuccine noodles or over whole wheat pasta or spaghetti squash.
If you have any questions about how to cook the spaghetti squash, just send an email or comment. I also add steamed, grilled, or roasted vegetables for more texture and flavor. Broccoli, zucchini, asparagus, peas, mushrooms, and tomatoes work really well. Enjoy!
WHAT IS YOUR FAVORITE MEATLESS MONDAY RECIPE?
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Sherry is one of the TriWivesClub and LifeDoneWell co-founders and contributes to multiple blogs. She is a former co-owner of the California Apparel News and had a career in the healthcare industry. Her passions include traveling, real food, the environment, and animal rescue/welfare. She lives a healthy lifestyle and has been a vegetarian since 1987. She and her husband are parents to two rescue pups and reside in Connecticut.
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30
With reference of your article (for which I thank you), I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See also the website of “Il Vero Alfredo”.(with news also about franchising).
I must clarify that other restaurants “Alfredo” in Rome do not belong to the family tradition of “Il Vero Alfredo – Alfredo di Roma”.
I inform you that the restaurant “Il Vero Alfredo –Alfredo di Roma” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
Best regards Ines Di Lelio
Quick question. Do you have to soak the raw cashews overnight? Or, can you just just use cashews that you have? Also, can you substitute another nut, such as almonds? Thanks so much.
Yes, you so have to soak but 7 hours is really enough. I soak for 2 reasons. 1. It enhances the flavor 2. For proper digestion due to the phytic acid in the nuts so it can be absorbed properly. I once tried a low simmer and it was a major fail, so I only soak now. Yes, you can use other nuts, but make sure you still soak them. Enjoy!