I made this vegan alfredo last night for dinner and it was so amazing I had to share. It’s been awhile since I’ve had any inspiration to write about my healing adventures. Sometimes we go through periods in life that I like to call “The Void”. The void may enter our lives in many different degrees. We may feel generally down about life, feel depressed, and tell your friends things like “I feel so blah”, “Nothing is happening”. I think to myself a lot, “God I wish this waiting was over”. But what are we waiting for really? Isn’t it about what is unfolding for us in the moment? That’s where the real joy is. Being present in my life in ways I never was before.That’s what meditation does for me.
The void gives us an opportunity to end some part of our development, and to prepare the ground for some new growth. It is a period of death and regeneration.
In the meantime, enjoy some Vegan Alfredo!
1 cup raw cashews
2 tablespoons raw pine nuts
1 1/2 cups water
4 teaspoons fresh lemon juice
1 teaspoon minced garlic
1/16 teaspoon ground nutmeg
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper, plus more to taste
4 cups cooked fettuccine (or other pasta of your choice)
3 tablespoons freshly minced parsley
1. In a blender, grind cashews and pine nuts into a fine powder. Add water, lemon juice, garlic, nutmeg, and salt. Blend until completely smooth.
2. Transfer sauce to a small saucepan over medium heat and whisk as you bring to a boil. Reduce heat to low and simmer for 7 minutes, whisking regularly. Stir in black pepper.
3. Serve over hot pasta and garnish with parsley and fresh ground pepper to taste.
I found the recipe from my favorite blog http://www.thekindlife.com
Note: the sauce seems a little thin at first, but it thickens as you whisk it and heat for 7 minutes. I think you can add a little less water and it would be thicker. It’s delicious the way it is though!