Daikon Fettuccine With Cyndis Vegan Alfredo Sauce Food

DAIKON 'FETTUCCINE' WITH CYNDI'S VEGAN ALFREDO SAUCE

Steps:

• Start with the sauce. Put the tofu and garlic into a food processor and whiz until smooth. Then add the almonds and basil and whiz again until as smooth as possible.
• Add the lemon juice and enough of the water - or more - to got a creamy consistency. Season to taste with salt and pepper, transfer to a saucepan and set aside.
• Bring half a saucepan of water to the boil. Meanwhile, cut the daikon into long, thin ribbons by running a swivel potato down the length.
• Put the ribbons into the boiling water, bring back to the boil and cook for about 4 minutes, or until al dente. Drain immediately and return to the pan.
• While the daikon is cooking, gently reheat the sauce.
• To serve, either add the sauce to the daikon and mix well, or toss, the daikon in a little olive oil, serve out onto plates and pour the creamy sauce over the top.

DAIKON FETTUCCINE WITH TOMATO-BASIL SAUCE

Steps:

• With a swivel-blade vegetable peeler, remove the outer skin of the daikon. Discard the skin. Continue to peel down the length of the vegetable, removing the daikon in long, narrow ribbons, which look like noodles. Soak the "fettuccine" in a bowl of cold salted water for 15 to 20 minutes.
• Meanwhile, make the tomato-basil sauce: Drain the tomatoes, reserving half of the juice. Squeeze the tomatoes through your fingers to mash them and combine with the juice; there will be about 2 cups.
• In a heavy medium saucepan, heat the oil over medium-high heat. Add the onion and garlic and saute until softened but not browned, about 3 minutes. Add the tomatoes and their reserved juice, the sugar, and 1 teaspoon salt. Boil vigorously, stirring often, until the sauce is thick, 10 to 15 minutes. Stir in the basil and season with salt and pepper, to taste.
• Drain the "noodles" and dry them on a kitchen towel. Add to the sauce and toss gently over medium heat, taking care not to break the "Daikon Fettuccine". Cook just until heated through, about 1 minute.
• Divide among individual plates, teasing the fettuccine into mounds. Serve immediately.

VEGAN ALFREDO SAUCE

Steps:

• Add the cashews to a medium bowl and cover with water. Cover with plastic wrap and let soak, refrigerated, overnight.
• Drain the cashews and set aside.
• Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until light golden, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute.
• Transfer the mixture to a high-powered blender. Add the cashews, vegetable broth, almond milk, nutritional yeast, lemon juice, nutmeg, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Blend until smooth and combined.
• To serve, heat the Alfredo sauce in a large skillet and toss with your favorite pasta and a splash of pasta water.

VEGAN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
• While the pasta boils, heat the oil or butter in a small skillet over medium. Add the garlic and cook for 1 minute, stirring often. Using a slotted spoon, transfer the cooked garlic to a blender (discard the oil). Add the cream cheese, nutritional yeast, lemon juice, nutmeg, 3/4 cup water and 1/2 teaspoon salt, and blend the ingredients into a creamy sauce. Season to taste with black pepper and salt, then add more lemon juice, if desired.
• To prepare the optional topping, add all ingredients to a food processor and pulse until the mixture is finely ground.
• When the pasta is ready, drain it and return it to the pot over low heat. Stir in the sauce and heat the pasta until well coated and warmed through. Serve immediately, and sprinkle with vegan Parmesan or the topping, if desired.

VEGAN FETTUCCINE ALFREDO

Steps:

• Cut the cauliflower into medium florets. Add to a pot of salted, boiling water and let simmer for 10 minutes until very soft. Drain and tip into the jug of a blender.
• Meanwhile heat the olive oil in a medium skillet over a medium-low heat. Add the onion and cook until softened and slightly golden - about 15 minutes. Add the garlic and stir for 1 minute then from from the heat. Tip into the jug of the blender along with the vegan cream cheese, vegetable broth, salt, soy sauce, apple cider vinegar, nutritional yeast and a generous pinch of black pepper. Blitz until silky smooth.
• Cook the pasta in a large pot of boiling water according to the directions on the packet. Drain and return to the pot. Pour in the cauliflower sauce and stir together. Taste and add more salt and pepper if needed. Divide between bowls and serve with a drizzle of olive oil on top.

DAIKON FETTUCINE WITH TOMATO-BASIL SAUCE

Steps:

• Using a swivel-blade vegetable peeler, remove outer skin of the daikon and discard. Continue peeling down the length of the daikon, creating long ribbons that look like fettucine noodles. Place daikon noodles in a large bowl and cover with salted water; let soak 15 to 20 minutes.
• Meanwhile, drain tomatoes, reserving half the juice in a medium bowl. Squeeze tomatoes with your hands into the bowl of reserved juice; mash to combine. You should have about 2 cups.
• In a medium heavy-bottomed saucepan, heat oil over medium-high heat. Add onions and garlic; cook until softened, about 3 minutes. Add tomatoes and salt. Bring to a boil and cook, stirring often, until sauce is thick, 10 to 15 minutes. Season with salt and pepper.
• Drain daikon noodles and dry them using a kitchen towel. Gently add noodles to sauce; reduce heat to medium. Cook until noodles are just heated through, about 1 minute. Divide among 3 or 4 serving plates; serve immediately, with cheese, if desired.