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!