Fettuccini Alfredo

(Vegan)

(Altered from Mary Bernt’s “I Love Veggies”)

Sauce Part One:

• 2 1⁄2 C water
• 1⁄2 C raw cashew pieces- combine with water in blender to soak while gathering all the ingredients.
• 2 Tbs corn starch
• 1⁄2 tsp salt
• A shake of tamari
• 1⁄2 tsp granulated garlic
• 2 tsp granulated onion
• 1 Tbs maple syrup
• 1 C vegan mozzarella cheese (Daiya brand) or 1⁄2 C to cut the fat from 24 grams to 12 grams or none at all.

Combine all ingred. except cheese in blender, blend until very smooth. This may take awhile depending on your blender. Thicken over medium heat, whisking constantly to avoid burning. Add cheese, stir and set aside.

Sauce Part Two:

• 1⁄2 lb firm tofu
• 6-9 Tbs water - add more water if too thick to blend
• 1 tsp salt
• 2 tsp granulated onion
• 1 tsp granulated garlic
• 1 Tbs Mary Bernt’s chicken seasoning (“I Love Veggies” cookbook)

Blend all ingred. thoroughly until very smooth then add to sauce part one. Re heat and add more water if too thick

Water sauté one diced onion till transparent. Add 1 clove garlic-chopped and 1 cup chopped fresh basil and stir for 1 minute. You might try adding sliced mushrooms when you sauté the onions. If you like more basil, add more. Mix into the sauce and add 2 C chicken marinated tofu p. 118 - “I Love Veggies” or just leave the marinated tofu out.

1 lb whole wheat Fettuccine or Linguine cooked.