It’s challenging to recreate pasta dishes that I love now that gluten and dairy are not regular parts of our diet. Steve is usually my test kitchen – if he likes it then I know it’s good enough to make again. He loved this version of gluten free fettuccine alfredo – he said it was creamy and savory, but not heavy like the original. While this dish technically falls into the guidelines of our eating lifestyle, it’s more of a side dish or special occasion dinner – not a vegetable in sight!
1 pound gluten free pasta
1 cup raw cashews
Juice of 1/2 lemon
2 cloves garlic (or one large one)
1 teaspoon nutritional yeast (optional)
1/4 teaspoon onion powder
1/4 teaspoon red pepper flakes
1/4 cup water
1/4 cup olive oil
salt & pepper to taste
Soak the cashews overnight in water and discard the excess liquid. Add the cashews, garlic, water, olive oil, lemon juice, and spices to a food processor and process until the mixture is smooth and creamy (you may have to stop the processor and wipe down the sides to make sure all the cashews are completely incorporated). Heat up the mixture in a large skillet adding water if needed to make the sauce less viscous. Pour over gluten-free fettuccine (I used the spinach fettucine from RP) and garnish with basil if desired.