VEGAN FETTUCCINE ALFREDO
Vegan cream cheese is widely available these days; you may even find a few supermarket options using a number of different bases, including almond, cashew and tofu. Pick whichever one suits your needs and tastes, and use it to whip up this fast, unfussy, plant-based version of a classic Alfredo. Because vegan cream cheeses can vary in acidity and saltiness, you'll want to adjust the lemon juice and salt levels of the sauce to taste before adding it to your cooked pasta.
Provided by Gena Hamshaw
Categories dinner, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
- While the pasta boils, heat the oil or butter in a small skillet over medium. Add the garlic and cook for 1 minute, stirring often. Using a slotted spoon, transfer the cooked garlic to a blender (discard the oil). Add the cream cheese, nutritional yeast, lemon juice, nutmeg, 3/4 cup water and 1/2 teaspoon salt, and blend the ingredients into a creamy sauce. Season to taste with black pepper and salt, then add more lemon juice, if desired.
- To prepare the optional topping, add all ingredients to a food processor and pulse until the mixture is finely ground.
- When the pasta is ready, drain it and return it to the pot over low heat. Stir in the sauce and heat the pasta until well coated and warmed through. Serve immediately, and sprinkle with vegan Parmesan or the topping, if desired.
DAIRY-FREE FETTUCCINE ALFREDO
This Dairy-Free Fettuccine Alfredo is rich, creamy, and oh-so-satisfying!
Provided by Marlynn Schotland
Categories dinner lunch Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, make the sauce.
- In a large saucepan, add vegan butter and garlic over medium heat. Sauté garlic for 1-2 minutes, until butter is just melted.
- Sprinkle flour into the pan and stir just until the flour is incorporated into the butter. Slowly add in the coconut milk and vegetable stock; use a whisk to stir away clumps and combine ingredients.
- Whisk until the mixture comes to a low boil then starts to thicken a bit. Add two tablespoons of hot starchy pasta water (the water from the pot in which you cooked the pasta) and continue to stir continuously for another minute. The sauce will continue to thicken, so it shouldn't be super thick yet at this point, but it should be thicker than when you started stirring the liquid.
- Remove from heat and immediately stir in Dijon mustard, 1 teaspoon of black pepper, and nutritional yeast flakes. Stir until the flakes have melted. Add the cooked pasta to the pan and gently toss together with the sauce, coating all of the pasta evenly.
- Salt and pepper to taste. Garnish with freshly chopped parsley.
Nutrition Facts : Calories 331 kcal, Carbohydrate 46 g, Protein 10 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 48 mg, Sodium 196 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
DAIKON FETTUCCINE WITH TOMATO-BASIL SAUCE
By now, you've probably figured out I am very fond of visual puns. Here ribbons of Daikon, the mild oversized white Japanese radish, pose as pasta. They are tossed with a quick tomato sauce spiked with a generous amount of fresh basil. The dish is light and is best served as a first course.
Provided by Masaharu Morimoto
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- With a swivel-blade vegetable peeler, remove the outer skin of the daikon. Discard the skin. Continue to peel down the length of the vegetable, removing the daikon in long, narrow ribbons, which look like noodles. Soak the "fettuccine" in a bowl of cold salted water for 15 to 20 minutes.
- Meanwhile, make the tomato-basil sauce: Drain the tomatoes, reserving half of the juice. Squeeze the tomatoes through your fingers to mash them and combine with the juice; there will be about 2 cups.
- In a heavy medium saucepan, heat the oil over medium-high heat. Add the onion and garlic and saute until softened but not browned, about 3 minutes. Add the tomatoes and their reserved juice, the sugar, and 1 teaspoon salt. Boil vigorously, stirring often, until the sauce is thick, 10 to 15 minutes. Stir in the basil and season with salt and pepper, to taste.
- Drain the "noodles" and dry them on a kitchen towel. Add to the sauce and toss gently over medium heat, taking care not to break the "Daikon Fettuccine". Cook just until heated through, about 1 minute.
- Divide among individual plates, teasing the fettuccine into mounds. Serve immediately.
DAIKON 'FETTUCCINE' WITH CYNDI'S VEGAN ALFREDO SAUCE
I got this recipe from "The Vegetarian Low-Carb Diet" book by Rose Elliott. Description from book: Cyndi's Vegan Alfredo Sauce, which I've adapted just slightly by using almonds instead of cashews, is wonderful: really creamy and delicious, and packed with protein. It's great with vegetable 'pasta' and I also like it with Roasted Vegetables and Roasted Cauliflower with Lemon. You can use it whenever you want to add some extra protein to a meal. If you can get daikon (a long, white radish), it makes lovely 'fettuccine' and is very low in carbs - but you can also use courgettes, turnips or kohlrabi, for varying, slightly higher carb counts.
Provided by JoshH347
Categories Soy/Tofu
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Start with the sauce. Put the tofu and garlic into a food processor and whiz until smooth. Then add the almonds and basil and whiz again until as smooth as possible.
- Add the lemon juice and enough of the water - or more - to got a creamy consistency. Season to taste with salt and pepper, transfer to a saucepan and set aside.
- Bring half a saucepan of water to the boil. Meanwhile, cut the daikon into long, thin ribbons by running a swivel potato down the length.
- Put the ribbons into the boiling water, bring back to the boil and cook for about 4 minutes, or until al dente. Drain immediately and return to the pan.
- While the daikon is cooking, gently reheat the sauce.
- To serve, either add the sauce to the daikon and mix well, or toss, the daikon in a little olive oil, serve out onto plates and pour the creamy sauce over the top.
Nutrition Facts : Calories 304.1, Fat 19.6, SaturatedFat 2.2, Sodium 71.2, Carbohydrate 20.3, Fiber 8.8, Sugar 8.7, Protein 18.2
VEGAN FETTUCCINE ALFREDO
This is a light and silky sauce made from cauliflower. It's not as rich as a classic alfredo sauce but it's still creamy and delicious to pour over pasta!
Provided by Izy Hossack
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the cauliflower into medium florets. Add to a pot of salted, boiling water and let simmer for 10 minutes until very soft. Drain and tip into the jug of a blender.
- Meanwhile heat the olive oil in a medium skillet over a medium-low heat. Add the onion and cook until softened and slightly golden - about 15 minutes. Add the garlic and stir for 1 minute then from from the heat. Tip into the jug of the blender along with the vegan cream cheese, vegetable broth, salt, soy sauce, apple cider vinegar, nutritional yeast and a generous pinch of black pepper. Blitz until silky smooth.
- Cook the pasta in a large pot of boiling water according to the directions on the packet. Drain and return to the pot. Pour in the cauliflower sauce and stir together. Taste and add more salt and pepper if needed. Divide between bowls and serve with a drizzle of olive oil on top.
Nutrition Facts : Calories 435, Fat 16.4, SaturatedFat 2.3, Cholesterol 64.5, Sodium 423.7, Carbohydrate 58.8, Fiber 4.3, Sugar 2.5, Protein 15.5
VEGAN ALFREDO
One of the most delectable and simple recipes to make is a classic Alfredo sauce. I wanted to make a version of this beloved dish for my dairy-free daughter and my borderline vegan son, but with ingredients they can enjoy. You'll never miss the cream, butter and cheese in my vegan Alfredo. My secret ingredient is nutritional yeast, which has a naturally cheesy flavor.
Provided by Catherine McCord
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain the pasta, reserving 1/3 cup of the cooking water.
- While the pasta cooks, heat a large saute pan over medium heat. Add the oil and onions and cook, stirring, until translucent, about 4 minutes. Add the cashews and garlic and cook, stirring, until they're just starting to color, about 4 minutes. Add the vegetable broth and bring just to a boil.
- Transfer the mixture to a blender and add the nutritional yeast, miso and 1 teaspoon salt. Alternatively, keep the mixture in the saute pan; add the nutritional yeast, miso and 1 teaspoon salt and use an immersion blender. Blend until the sauce is thick, creamy and smooth.
- Return the drained pasta to the pot and toss with the sauce. If the sauce is too thick, toss with the reserved cooking water to thin the sauce.
- Sprinkle with chopped parsley, if desired.
DAIKON FETTUCINE WITH TOMATO-BASIL SAUCE
This recipe for daikon fettucine with tomato-basil sauce is from "The New Art of Japanese Cooking," by chef Masaharu Morimoto.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Using a swivel-blade vegetable peeler, remove outer skin of the daikon and discard. Continue peeling down the length of the daikon, creating long ribbons that look like fettucine noodles. Place daikon noodles in a large bowl and cover with salted water; let soak 15 to 20 minutes.
- Meanwhile, drain tomatoes, reserving half the juice in a medium bowl. Squeeze tomatoes with your hands into the bowl of reserved juice; mash to combine. You should have about 2 cups.
- In a medium heavy-bottomed saucepan, heat oil over medium-high heat. Add onions and garlic; cook until softened, about 3 minutes. Add tomatoes and salt. Bring to a boil and cook, stirring often, until sauce is thick, 10 to 15 minutes. Season with salt and pepper.
- Drain daikon noodles and dry them using a kitchen towel. Gently add noodles to sauce; reduce heat to medium. Cook until noodles are just heated through, about 1 minute. Divide among 3 or 4 serving plates; serve immediately, with cheese, if desired.
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