Rich and Creamy Fettuccini Alfredo with Veggies

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This delicious vegan Alfredo Sauce is so quick and easy to make.  Just put the noodles on to boil and blend up the sauce while you are steaming the vegetables!  Now that is a meal in minutes, literally.  Add a salad and your whole dinner is done.  Good enough for company and simple enough for your own lunch.

 

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The same toppings also work well with a large baked potato.

Or it can be as simple as fresh asparagus on thin whole-wheat spaghetti. This is definitely a 10-minute meal. Just add a salad. If you want some whole-wheat bread, a couple natural toppings are Tahini or sliced/mashed avocado.

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Rich and Creamy Fettuccini Alfredo with Veggies

Servings – 4
Prep Time – 5 minutes
Cook Time – 5 minutes
Ingredients:

1 cup water

1 cup raw cashews

1 tsp flour –-for gluten-free use rice

1 tbsp McKay’s Chicken-style Seas. Vegan —or make your own Chicken-Style Seasoning

1/2 teas salt or to taste

1/2 teas onion powder

1/4 teas celery salt

1/4 teas garlic powder

1 teas nutritional yeast flakes

1/2 teas dried basil or 1 tbsp minced fresh

2 cups hot water

Instructions:
  1. Combine everything except the basil and last two cups of water in your blender and blend until smooth as cream. If your blender is not super powerful, just blend it longer, or blend briefly and then let it rest for a few minutes while the broken-up nuts soak, and then blend until smooth.
  2. Pour these ingredients into a saucepan along with the basil. You don’t want to blend the basil or you will have green sauce.
  3. Pour the two cups of hot water into the blender to capture any cream that is stuck to the sides, and then pour it all into the saucepan.
  4. Cook and stir until bubbly and thickened. Turn off heat and cover until ready to use.
  5. Serve over noodles with your vegetables of choice.–For gluten-free use brown rice noodles.
Notes: