Cashew Fettuccine Alfredo

In my pre-vegan {pregan? heh} days, one of my favorite things to order in an Italian restaurant was fettuccine alfredo. Since going vegan, I have been searching for a good alfredo recipe, but as of yet have come up short.

This recipe from VegWeb, called Cashew Fettuccine Alfredo, is closer than anything I've tried thus far. I feel like I'm on the right track now. Some spice modifications, and I think this recipe will be spot on.

Cashew Fettuccine Alfredo
Makes 6 servings.

1 lb fettuccine pasta, cooked al dente
1 cup raw cashews
3 cups boiling water
1 tbsp lemon juice
3 garlic cloves, crushed
2 tbsp olive oil
6 tbsp nutritional yeast
1/4 tsp nutmeg
salt & pepper to taste

1. Grind the raw cashews in a food processor or blender until finely powdered. Slowly pour in the boiling water and process until smooth. Add lemon juice, garlic, olive oil, nutritional yeast, and nutmeg, and continue processing until the sauce has thickened and is well blended.

2. Pour the sauce into a large pan with the noodles, and toss gently until the sauce thickens and is hot. Salt & pepper to taste. Serve with peas, broccoli, and/or garlic bread.