Eva’s Fettuccine (Aka: Fettuccine Alfredo) and Creamy Mock Alfredo

This recipe is from a special lady named Eva.  She was inspiring.  After her husband passed away, she raised her children on her own and during that time, returned to school and became a registered nurse.  Later in her life (60’s) she returned to school again and became a massage therapist.  She continued as a massage therapist until she was in her late 80’s.  Sadly, we lost this lovely lady last September.  She was in her mid-90’s.  One of the things Eva was known best for was her fettucine.  It was a staple at the church’s monthly potluck.  She graciously shared her recipe with the ladies of the church years ago.  When I was thinking about what recipe to share, this came to mind.  The second recipe is the creamy alfredo recipe I was contemplating prior to thinking about Eva’s recipe.  Because both recipes are delicious I had to share both of them with you.  Enjoy!

 

Eva’s Fettuccine

7 cups pasta, cooked

1 ½ cubes Earth Balance

8 oz cream cheese (I use Dayia brand)

1/3 c water

Dash pepper

2 garlic cloves, crushed

½ c Mock Parm (parmesan cheese) (scroll down to the next post to see the recipe for Mock Parm)

1/4 c non-dairy Mozzarella Shreds (I use Dayia Brand – this is not in the original recipe – it is to take the place of the parm)

2 tbsp parsley

 

Combine Earth Balance, cream cheese, water, pepper and garlic.

Getting Started - EB, Dayia, Water, Pepper, Garlic - microwave 3 minutes, whisking well after each minute.
Getting Started – EB, Dayia, Water, Pepper, Garlic – microwave 3 minutes, whisking well after each minute.

Microwave 3 minutes; using a wire whisk, stir occasionally until well

Whisk after each minute, until thoroughly combined
Whisk after each minute, until thoroughly combined

add Mock Parm, mozzarella shreds and parsley.

Mock Parm, Mozarella Shreds (chop in blender until in small pieces) and parsley
Mock Parm, mozzarella Shreds (chop in blender until in small pieces) and parsley

Mix well.

Mix Well
Mix Well
until creamy and well mixed.
until creamy and well mixed.

Combine with pasta and serve.

Eva's Fettucini - Non-Dairy
Eva’s Fettuccine – Non-Dairy

 

Creamy Mock Alfredo

1 c raw cashews, ground into fine powder (I used coffee grinder)

2 c cashew milk

2-3 tsp lemon juice

1 tsp salt

1 tsp onion powder, heaping

1 1/2 tsp garlic powder, heaping

3/4 c Mock Parm

1/2 cube Earth Balance

3 tbsp spoonfuls of minced garlic, heaping (I used jarred to save time)

1/2 c mozarella shreds, blended into small pieces

1/4 c parsley

 

Place the cashew meal in your blender with the almond milk, 2 teaspoons lemon juice, 1 teaspoon salt, and onion powder. Puree until smooth.

Melt Earth Balance in a large sauce pan over medium heat. Add the garlic and sauté for 1 minute.

Pour the cashew cream into the pan, through a fine mesh sieve, if desired, to remove any little nut bits remaining.

Add in remaining ingredients except parsley and whisk

Bring to a low bubble, while constantly whisking until it thickens to your desired consistency, usually 1 to 2 minutes. If it thickens too much, add splashes of almond milk to thin.

 

Add parsley and mix in; season to taste with additional salt, if needed and serve.

Creamy Mock Alfredo
Creamy Mock Alfredo

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