Corn Chowder Rainbow Spring Rolls Cornbread Chili Casserole Toaster Pastries Headline Text: Fettuccine Alfredo Yield: 6–8 servings Prep time: 25 minutes | Cook time: 25 minutes | Total time: 55 minutes You’ll need: a high-powered blender and a nut milk bag 1. Using a high-powered blender, blend the almonds and 3 cups of water until a creamy milk forms. Over a large bowl, pour the liquid through a nut milk bag to strain out the pulp, and gently massage the bag until all the milk has passed through and only a thick crumbly clump of almond pulp remains. Set aside the silky-smooth almond cream and discard the pulp (or save it to use in another recipe). 2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2 to 4 minutes, until soft and fragrant. 3. Add the vegetable broth and homemade almond milk, increase the heat to medium-high, and bring to a boil. 4. Add the fettuccine to the pot and cook uncovered for the amount of time suggested on the package or until the noodles are cooked and tender. This will take 9 to 12 minutes, but can vary depending on the type of pasta you use. Stir the pasta frequently to prevent it from clumping and sticking to the bottom of the pan. 5. While the pasta is cooking, mix the cornstarch and 2 tablespoons of water in a small bowl until the cornstarch dissolves. 6. Two minutes before the pasta is done, add the cornstarch and water mixture, salt, and ground black pepper to the pot. Cook for 2 to 5 minutes, until the sauce starts to thicken. 7. Turn the heat off and allow the pasta and sauce to rest on the stove for 5 minutes to thicken. If the sauce is still very liquid, turn the heat on while mixing the pasta and sauce for another 1 to 2 minutes—but keep in mind that the sauce will continue to thicken with time. 8. Plate the pasta and garnish with the cracked black pepper and parsley. Ingredients 1 cup raw unsalted almonds 3 cups plus 2 tablespoons water, divided 1 tablespoon extra-virgin olive oil 1 medium yellow onion, diced 5 large cloves garlic, minced 4 cups low-sodium vegetable broth (or the equivalent amount of vegetable bouillon and water) 1 (16-ounce) package fettuccine 4 teaspoons cornstarch, 1 tablespoon of salt, 1 teaspoon of black pepper
✔ Author(s): Michelle Cehn,Toni Okamoto,Chloe Coscarelli
✔ Title: The Friendly Vegan Cookbook: 100 Essential Recipes to Share with Vegans and Omnivores Alike
✔ Rating : 4.7 out of 5 base on (514 reviews)
✔ ISBN-10: 1950665364
✔ ISBN-13: 9781950665365
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
Readers' opinions about The Friendly Vegan Cookbook by Michelle Cehn
Virginia Savage
What a rollercoaster of emotions! I laughed, cried, and everything in between. The author's ability to evoke such raw feelings is truly commendable. It's a story that will stay with me forever.
Katherine Stevenson
This book has reignited my passion for reading. It reminded me of the sheer joy that can be found in losing oneself in the pages of a good story. I can't wait to explore more books now.
Violet Tyler
The way this book explored the complexities of human nature and relationships was both profound and relatable. It touched my heart in ways I didn't expect.
