Vegan Fettuccine Alfredo For Breakfast

Vegan Fettuccine Alfredo For Breakfast

This morning, as I started my day slurping cashew alfredo-enrobed pasta at my desk, I felt the type of deep calm that can arise from a good, hot, hearty breakfast. My work breakfasts are usually pretty pathetic; if I don’t manage to get my shit together to bring bread, Earth Balance, and an avocado or peanut butter and jam to work, I eat a packet of Nature’s Path instant oatmeal. Begrudgingly. But today I had warm leftover fettuccine alfredo – it may not have been traditional but it lifted my spirits.

I did not have the energy to cook last night. We had all the vegetables to make a Thai curry – one of Allie’s favourite dishes – but I just simply did not want to. It’s easy enough, Thai Curry; it’s not like it needs to involve ten steps and an hour in front of the stove. Still, after a long day – and knowing I had a very enticing book waiting for me on the couch – I wanted a dinner that involved as little effort as possible.

Imagine homemade vegan fettuccine alfredo taking as little effort as possible? BELIEVE IT, people. This is a new world.

I used my Magic Bullet for this. If you don’t have one, I highly recommend it. I’m sure a VitaMix would do the same work, but you need larger quantities to make a larger container work. The Magic Bullet isn’t big enough for a full recipe of hummus, but it’s great when you’re making sauce for two.

Raw cashews – probably about a cup.

Boiling hot water – half a cup, with more set aside if you need it.

Extra virgin olive oil – one tablespoon, perhaps two.

Nutmeg – one pinch.

Garlic – 1 – 2 cloves, minced.

Salt and pepper

That’s it. Buzz it up until creamy, put it on your pasta. Add some plump sauteed mushrooms, or some oven-roasted, olive-oil drizzled eggplant.

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