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!
7 cups pasta, cooked
1 ½ cubes Earth Balance
8 oz cream cheese (I use Dayia brand)
1/3 c water
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.
Microwave 3 minutes; using a wire whisk, stir occasionally until well
add Mock Parm, mozzarella shreds and parsley.
Combine with pasta and serve.
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.