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This was dinner tonight! Fettucini alfredo, asparagus, avocado salad and a rosemary dinner roll. This was my biggest experiment to date in vegan cooking. I was wary about trying to make a vegan version of a cream based sauce – my cheese and cream loving family was even more wary about trying it! But armed with a recipe from The Urban Vegan, I decided to give it a shot.

Results? Delish!! I would make it again and again.

I started out cooking a roux with 6 tablespoons of earth balance (I didn’t say it was healthy!) and 2 1/2 tbsp of nutritional yeast. I decided to add some chopped shallots for a little extra flavor. While I was whisking up the roux, I had my sous chef (aka sister) dissolve a tbsp of corn starch in 1 1/2 cups of soy milk.

After the rue had time to boil a bit, I whisked in the milk mixture, added a teaspoon of salt, and put it over low heat until it thickened (it took about 15 minutes – just as the book suggested it would). Then I tossed it with the fettucini and served it to my timid diners.

We were all so pleasantly surprised! It was rich tasting and had a heavy creamy after taste, but both my sister and I agreed it didn’t leave our stomachs feeling heavy like a traditional Alfredo usually would. Although it isn’t healthy by any means, it might be a small step up due to the lower fat content and lack of animal fats. Who knows… I’m no nutritionist. I’m sure about one thing though: it definitely earns top marks in the flavor department!