I moved in with my boyfriend a few weeks ago, so now I’m cooking for two. He is of the carnivorous type, a milk and cheese lover, and an all-things-green hater, so it’s definitely been a challenge to find recipes that we’ll both like.
One thing I know he loves is fettuccine alfredo. I remember loving this dish when I was little but haven’t had it in years due to its creamy deliciousness that would now be death to my tummy. Needless to say when I found a recipe for vegan fettuccine alfredo I got very excited.
The recipe called for a cashew base. I’ve made cashew cream before, but for some reason I had it stuck in my head that it was a pain to make. In reality it’s the complete opposite! If you soak the cashews overnight, they’ll soften up and make blending very easy.
Check out the recipe from Vegan Yumminess here. I used lite coconut milk to make it a tad bit healthier. I also added some steamed broccoli to mine and chicken to his. With those added extras, I used quite a few pots and pans (pot to boil the noodles, pot to steam the broccoli, pan to sauté chicken, pan to sauté noodles and sauce, and a blender to make the sauce), but despite the daunting cleanup, making this dish was pretty easy.
My boyfriend said it didn’t really taste like Alfredo :(, but it was still good! Next time, for him, I might try full-fat coconut milk (to replace cream), vegan parmesan cheese, and smart balance (to replace butter) and see how that goes.
I also challenged myself to make bread on the side (it was a carb kinda night)! I tested out this recipe from Sunday Morning Banana Pancakes. It came out a bit doughy, but I think it just needed 5 extra minutes in the oven. This was also messy to make (flouring the surface and all that jazz), but overall pretty easy. I’ll have to try again for a crispier outcome.
So overall, everything was tasty but might need some modifying before going down in the books as a total success.