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Fettucini No-fredo
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Ingredients (use vegan versions):
- 1 box (about 300 grams) soft tofu
- 1/4 to 1 cup unflavoured vegan soymilk
- 3 or more cloves fresh garlic, minced
- 2 tablespoon nutritional yeast flakes (not brewer's yeast)
- 2 tablespoon Almosen sprinkle (optional -- see recipe below)
- 2 teaspoon sea salt (optional)
- 1/4 cup fresh bazil, chopped fine
Directions:
Cooked fettucini pasta
If using chinese (water packed) tofu, drain it first, then
crumble into your blender or food processor. Add the
garlic, the nutritional yeast, and "almosen sprinkle" if
desired (see below) and begin blending on low speed. As it
is mixing, slowly begin adding the soy milk, 1/4 cup at a
time, until it is an alfredo-sauce consistancy, very smooth
and semi-thick. Scrape down the sides a couple of times
during blending, to make sure it's completely smooth.
Transfer to a saucepan and heat gently over low heat until
nice and hot,stirring frequently.
Arrange the cooked fettucini on a big plate, and pour the
sauce over it. Sprinkle with the chopped basil, and serve!
This recipe is sooo easy, my dairy eating friends are
making it simply because real alfredo sauce is complex and
expensive to make from scratch, and this tastes almost
identical.
*To make Almosen Sprinkle (a parmasen cheese substitute),
grind 1/2 cup blanched almonds to a fine powder in your
coffer grinder or Vitamix, and combine in a plastic or
glass container (with a tight fitting lid) with 1/2 cup
engevita yeast, 1 tsp onion powder, 1 tsp garlic powder,
and 1 tsp salt. Put lid on and shake vigorously until well
combined. Keeps in your fridge for up to a month or more.
Use it wherever you'd use paramsen or romano cheese.
Serves: 2 or 3
Preparation time: 1/2 hour
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