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California born and bred 25 year old dance machine now living in Salt Lake City. Sardonically irreverent spinster, DIY decorator & vegan baking enthusiast who enjoys sequins, house plants & malt liquor.

Thursday, January 17, 2013

The Very Best Vegan Alfredo.

It really is the best, I promise. It's smooth and creamy, insanely rich and tofu-free.

1 lb fettuccine noodles (I do NOT recommend whole wheat pasta here)
1 stick (or 8 T) Earth Balance butter
1 C vegan parmesan (I like Galaxy Natural Foods version)
1 C vegan cream (I used Silk coffee creamer)
Pinch of nutmeg
S&P to taste

Bring a pot of water to boil and cook the pasta until al dente, or about 10 mins.

Melt butter in a saucepan over medium heat. Add cream and heat through (do not let it boil!), then add cheeze and nutmeg. Season with salt and pepper to taste.

If the sauce gets too thick, try and save a ladleful of cooking water from the pasta and use that to thin it out.

Toss pasta and sauce together, sprinkle with more parmesan & some parsley and dig in.

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