Fettuccini Alfredo made with cashews tastes just like cream. No kidding.

Scrumptious (Serves 4) ~ No Cream

I PROMISE YOU … this really tastes like you made it
with heavy cream.  Unbelievable !

8 oz. Baby Bella Mushrooms (quartered)

I PROMISE YOU … this really tastes like you made it
with heavy cream.  Unbelievable !

1 Cup Cashew Cream

8 oz pasta (your choice of what type of Pasta, but I use whole wheat because it is a terrific source of fiber

1/2 cup Parmesano Reggiano Cheese (grated)
1 Teaspoons of Olive Oil
1 Tablespoon of Butter
1/2 cup Sake (white wine, or vodka)
Salt/Pepper (to taste)
Parsley (Fresh or dried (for garnish)
Nutmeg (Fresh or dried (for garnish)

Cook the pasta. It can be cooking while you are preparing the mushrooms (below).

Cashew cream takes some time to make so you should have done that already. Click on the link above to learn how to make it. It’s really really scrumptuous and its very difficult to tell the differnce between fettuccini made with cashew cream as opposed to heavy cream. Cashews are a “good fat” however, so it is my preference to use it where I can.

MUSHROOM PREPARATION:
Clean then cut mushroom in quarters. Add the butter and oil to a saute and melt over low heat. Put mushrooms into Saute Pan. Turn heat up to medium high heat and cook mushrooms until you begin to see them form a brown crust. This doesn’t take long, so watch them When they look done, add the alcohol to the pan to deglaze. Give it a good stir, then remove from the heat.

In a Medium saucepan, add about 1 cup of cashew cream. Add enough water until the “cream” reaches the consistency of heavy cream. Add water slowly and keep stirring til you get the desired consistency.

Add the mushrooms to the sauce.

Bring the mushroom sauce, the pasta, and the cheese to the table in seperate bowls.

I don’t like to pour the sauce over the pasta, because as it sits, the pasta sucks up all the sauce and the pasta becomes too dry.

It’s better to make individual servings, then add your garnish.

Garlic (optional) add as much as you like to the mushrooms while they are cooking.

This is a scrumptuous dish for when you feel like splurging. Beware, it is not low fat. It only has 2 teaspoons of butter, so other than that, all the fats used are the “good for you kind”.

Here’s the step by step videos for you.

[youtube=http://www.youtube.com/watch?v=EbjohE4CxW8&feature=player_embedded] [youtube=http://www.youtube.com/watch?v=u1uh9p8bTt4] [youtube=http://www.youtube.com/watch?v=btCp_x6vjmw] [youtube=http://www.youtube.com/watch?v=3snlsD9lXZ0] [youtube=http://www.youtube.com/watch?v=NClcjdCGDOo] [youtube=http://www.youtube.com/watch?v=GouXAy-3bTE]

Renee Oswald’s Rawfredo ~ Cheezzzy and uses Chick Pea Miso