MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alfredo Style Fettuccine
 Categories: Pasta, Vegan
      Yield: 4 Servings
 
      1 tb Olive oil -OR-
    1/4 c  Water
      1 sm Onion; chopped
      2 cl Garlic; minced
      2 tb Dry white wine
      1 c  Cooked cannellini beans;
           - rinsed & drained
    1/2 c  Cashew cream
    1/4 c  Nutritional yeast
      1 tb Lemon juice
      2 c  Plain, unsweetened non-dairy
           - milk; or as needed
    1/2 ts Salt; or more to taste
      1 pn Cayenne
     12 oz Fettuccine
      2 tb Fresh parsley or basil;
           - minced
           Black pepper; freshly ground
 
  Heat the olive oil or water in a small skillet over medium heat. Add
  the onion and garlic, cover, and cook until softened, about 5
  minutes. Stir in the wine and cook for 1 minute longer.
  
  In a high-speed blender or food processor, combine the onion mixture,
  beans, cashew cream, nutritional yeast, and lemon juice. Process until
  blended. Add the nondairy milk, salt, nutmeg, and cayenne, and process
  until smooth.
  
  Transfer to a medium-sized saucepan and heat gently over low heat.
  Taste and adjust the seasonings and keep warm.
  
  Bring a pot of salted water to a boil over high heat. Cook the
  fettuccine, stirring occasionally, until al dente. Drain and place in
  a large, shallow serving bowl. Add the sauce and toss. Sprinkle with
  the parsley and freshly ground black pepper. Serve hot.
  
  Recipe by Vegan Planet by Robin Robertson
 
MMMMM