Fettuccine Alfredo. Swoon. Right? I’m totally one of those anti-milk-drinking people who loves recipes that taste like they’re made with milk, but they’re not. Like a vegetarian who eats fake chicken. That’s me and milk.
I didn’t give up milk because I thought it was strange for people to drink cow milk (which of course it is, even calves wean I gave it up because the protein in cow milk, casein is almost identical to gluten on a molecular level. So Ashley and I have a very similar reaction to casein that we do to gluten. It isn’t pretty.
It’s interesting though, my oldest, Zoe, who is 11, doesn’t even remember eating cow milk or cheese. She had just had her second birthday when we found out that dairy and gluten were the cause of her health problems. (She hadn’t grown or gained weight the entire year before her second birthday!) But guess what Zoe’s favorite thing to eat is? Yup, you’re lookin’ at it. Fettuccine Alfredo. Which she calls Mac-N-Cheese.
So I guess even people who didn’t grow up eating wheat and dairy are just as much in love with Fettuccine Alfredo as those of us who did
dairy-free, casein-free, paleo, gluten-free
1 & 1/4 cup plain cashew pieces
1 cup chicken broth
1/2 cup water
2 tbsp olive oil, butter substitute, whatever you use
1 tsp Herbamare
1 tsp lemon juice
1 head of broccoli, chopped and steamed
**If you use sweet potato noodles or zucchini noodles note that they won’t absorb the sauce the way Cappello’s fettuccine will, and you may want to cut the sauce ingredients in half.
1. Puree the cashews, broth, water, oil, Herbamare, and lemon juice until completely smooth. Set aside.
2. Cook the noodles according to the directions.
3. Strain the noodles, and discard the cooking water.
4. Return the noodles to the hot pot.
5. Pour the sauce over the noodles, add the steamed broccoli, and stir.
6. Leave it (uncovered) to thicken for 5 to 10 minutes, then stir again, and serve.
Makes 5 or more servings, depending on the portion size.