Fettuccine Alfredo

 By Robin Martin

A great white sauce excellent on pasta and vegetables

2 cups water

4 tsp. soy sauce or Bragg Liquid Aminos

2 tsp. nutritional food yeast

1½ tsp. salt

½ cup nondairy milk (soy, rice or nut milk)

1 tsp. onion powde

¾ cup raw cashews, cleaned

1½ tbsp. cornstarch

2 cloves garlic

½ cup finely chopped fresh parsley or basil

1 large or 2 small shallots (optional)

½ cup toasted pine nuts (toast in dry fry pan until
 golden) or sliced almonds

Fettuccini noodles

Combine in blender: 1 cup of the water, nutritional food yeast, milk, cashews, garlic, soy sauce, salt, onion powder and cornstarch and process until smooth and creamy. Blend in the additional cup of water. Pour into saucepan and bring to a boil, stirring constantly. Boil gently for 2-3 minutes. Stir in chopped parsley (or basil) or save to use as a garnish. Pour sauce over cooked pasta. Sprinkle with pine nuts

VARIATION #1: Place noodles on plate with your choice of the following: steamed zucchini, broccoli flowerets, sweet red pepper, carrots and mushrooms. Pour sauce over pasta and vegetables. Garnish with fresh basil leaves and toasted pine nuts.

VARIATION #2: (Summer Garden) Serve noodles and sauce topped with chopped fresh garden tomatoes,  chopped fresh basil leaves and toasted pin nuts.