Cashew cream fettuccine Alfredo with sauteed spinach and cheese crisps gluten free Recipe
Ingredients
- 1 1/2 cups shredded vegan cheese (Spork recommends Daiya brand)
- 1 package (14-ounce) brown rice fettuccine
- 1 teaspoon neutral-tasting oil
- 3 tablespoons nondairy butter
- 2 large shallots, finely chopped
- 3 cups baby spinach, tightly packed
- 1 1/2 cups unsweetened almond or soy milk
- 1 cup soy milk creamer
- 2 cups cashews
- 3/4 teaspoon sea salt, plus more for salting the pasta water
- 1/2 teaspoon finely ground black pepper
- 1 tablespoon light miso paste (non-barley)
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon dry mustard
- 3 tablespoons arrowroot powder, plus 2 tablespoons water, whisked to form a slurry
Instructions
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