Quietly Vegan


  1. Grind the cashews and pines nuts into a fine powder in a blender.  Add water, lemon juice, zest, garlic, nutmeg and salt.  Blend until completely smooth.
  2. Transfer to a small saucepan and whisk over medium heat until the mixture comes to a gentle boil.  Turn down the heat and simmer until thickened. 
  3. Serve over hot pasta and garnish with parsley and black pepper to taste.


1 cup raw cashews

2 tablespoons pine nuts

1 1/2 cup water

4 teaspoons fresh lemon juice

zest of 1/2 lemon

1 clove of minced garlic

tiny pinch of allspice

1 1/2 teaspoon salt

several grinds of black pepper

1 pound of cooked fettuccini

fresh parsley, chopped fine

This Fettuccini Alfredo is absolutely divine - creamy, silky, rich and flavorful without any butter or cream! It is a very simple recipe and comes together in the time it takes to heat the water and cook the pasta.  I like to serve it with zucchini sautéed in olive oil and basil, balsamic roasted figs, and the best rustic bread I can find.

This recipe serves 4

​Fettuccini Alfredo