Fettucine Alfredo

From the Vegetarian Cooking School Cookbook, by Charise Vierra.

This sauce goes on pasta (as the name suggests, fettucine works great, but as you can see in the pic, so do other pasta), so before you start, you might want to start heating the water for the pasta, or start steaming/cooking any vegetables you want to eat with it. I like it best with pasta and broccoli, but I've also had it with cauliflower, zucchini, yellow/summer squash, or, as in the pic, a few green olives. :)

Ingredients you'll need for the alfredo sauce:

3 cups water

1/2 cup cashews, blanched

4 Tablespoons soy parmesan cheese*

1/2 teaspoon sea salt (I like to add more though)

2 Tablespoons flour or cornstarch

1/2 teaspoon garlic powder

1 onion, minced

4 cloves garlic, minced

Blend 1/2 cup water with the cashews until smooth. Add the remaining water and ingredients, except for the onion and garlic. Sauté onion and garlic until soft. Then add to cream sauce and heat until thickened, stirring constantly with a whisk.

When it's ready, pour it on the pasta (and veggies, if you want) and serve!

*I'll soon be posting a recipe for vegan parmesan cheese whose main ingredient is roasted sesame seeds... I've also had another really good homemade vegan parmesan cheese that I'll try to get the recipe for and post. :)