Veganomicon over a year ago and when I wanted a topping for Vegan Fettucine Alfredo I remembered a recipe from this book that had caught my eye: Almesan. The authors, Isa Chandra Moskowitz and Terry Hope Romero write, "'This is our vegan version of Parmesean made with almonds, sesame seeds, and a little lemon zest. It's great for when your pasta needs a sprinkle of a little somethin'...." I make a double recipe and initially omit the lemon zest. Easy enough to add a little lemon zest when serving, and the topping keeps longer when zest has not been added.
1/4 c slivered or sliced almonds [I used whole almonds]
1 T toasted sesame seeds
1/8 t salt
1/4 t lemon zest [see note above]
Vegan Cream Sauce.
Sunday, May 19, 2013
True Bistro and the subsequent promise in my last post, I have been working on a basic sauce that will replace (or mostly replace) the decadent Fettuccini Alfredo which I like so much. Based on several sources, the key seems to be nuts and water combined in a food processor and blended until smooth:
1 1/4 c cashews
1 1/2 t lemon juice
3/4 c water
January 2015: Used this to make Spaghetti-Spinach-Cashew Cream Bake with excellent results.
June 2017: Guess I've been lucky, but I was told by a chef friend this winter that this mixture will expand when left in the refrigerator and warned that I should be sure to put it in a container that allows for this expansion!