Thursday, June 12, 2014

Vegan Fettuccine Alfredo

Here it is, my grandmother's fettuccine alfredo, vegan style. Earlier, I hit upon a nice fettuccine recipe, but this is the one I was seeking.

As I have cooked various vegan versions of common cheesy, creamy recipes, I have really come to question what is the essence of dairy. Recently, I discovered that blue cheese flavor is perfectly achievable. Now, I find that vegan alfredo sauce can be made at home without any magic tricks. It turns out, dairy as we know it clearly has nothing to do with a cow. It's all about the taste, texture and ultimately, how the food makes us feel.

This fettuccine alfredo not only feels and tastes the same as my grandmother's original, made with cream, eggs and dairy parmesan cheese; it is a healthier version. Using beans to make the cream cuts calories and adds all those bean-y nutrients. The beans themselves hide innocently within the sauce-- my mouth still doesn't really believe they're there!

So, around these parts, if it tastes like dairy, smells like dairy and feels like dairy, it must be... a darn good vegan recipe.

Vegan Fettuccine Alfredo

8 oz uncooked fettuccine
1 (15oz) can cannellini beans or butter beans
1 cup water
6 tablespoons vegan margarine
1/2 tsp nutmeg
Salt and pepper to taste
3/4 cup vegan parmesan cheese

1. Cook fettuccine according to package, except one minute less than the lowest suggested time.
2. Puree beans with water in a food processor.
3. Do not start this next step until the pasta is well on its way or even finished its cook time. In a medium saucepan over medium heat, melt the margarine with the bean mixture. Add the nutmeg, salt and pepper. Whisking frequently, let the sauce simmer for five minutes.
4. Add the pasta to the sauce and mix to coat. Simmer for another two minutes. Remove from heat.
5. Stir in the parmesan cheese to achieve an even consistency.
6. Serve.

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