Vegan Fettuccine Alfredo

This recipe was given to me by my Mother. It is one of the first vegan dishes I learned. It is a great alternative to the traditional Italian Alfredo that is made with heavy cream. This is a non-dairy version that is just as delicious and is even more nutritious made with cashew cream. My mother serves it with broccoli and it can be made with whole wheat or regular Fettuccine noodles.

1 box Fettuccine

1 cup cashews

1/2 tbs white Miso

3 cloves garlic

1 tsp salt

1/2 tsp Dijon mustard

1/2 tsp onion powder

1/2 tbs lemon juice

1/2 cup plant milk

1 cup water

pinch of nutmeg

pinch of black pepper

While cooking noodles, Add cashews and all other ingredients to blender. Blend until smooth. Rinse and drain noodles and add back to the pan. Add contents of blender and stir to blend. Heat on low until sauce thickens.