When Wayne was diagnosed with heart disease, we reluctantly resigned ourselves to giving up such treats as classic Fettuccine Alfredo, with its carb-heavy noodles, and the classic sauce made from heavy cream, butter and lots of Parmesan cheese. The fat and sodium content was far in excess of an entire daily recommendation, and too indulgent even for the occasional “exception.”
The first time we tried this creamy, delicious sauce, poured over very lightly cooked zoodles (spiralized zucchini), cooked al dente, we were surprised! It didn’t taste like a food that has demanded huge sacrifices. It was rich and satisfying. We have also enjoyed it on spaghetti squash, and even poured over a ground turkey and vegetable mix that Wayne likes to make.
The cashews give the sauce its rich creaminess, and the nutritional yeast flakes provide a cheesy taste. We did not opt for a completely vegan or nondairy version, but by using only 2% milk and just a little cheese, we were able to sharply reduce the fat and sodium content.