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Nutrition Facts
Serving Size 1 (479g) Recipe makes 2 servings
Calories 305
Calories from Fat 179		(58%)
Amount Per Serving		%DV
	Total Fat 19.9g	30%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 10.7g
	Polyunsaturated Fat 5.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 70mg		2%
Potassium 1003mg		28%
Total Carbohydrate 20.1g		6%
	Dietary Fiber 8.7g	34%
	Sugars 8.9g
Protein 18.2g		36%
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Daikon 'fettuccine' With Cyndi's Vegan Alfredo Sauce

Recipe #380628 | 25 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: JoshH347
Jul 7, 2009

I got this recipe from "The Vegetarian Low-Carb Diet" book by Rose Elliott. Description from book: Cyndi's Vegan Alfredo Sauce, which I've adapted just slightly by using almonds instead of cashews, is wonderful: really creamy and delicious, and packed with protein. It's great with vegetable 'pasta' and I also like it with Roasted Vegetables and Roasted Cauliflower with Lemon. You can use it whenever you want to add some extra protein to a meal. If you can get daikon (a long, white radish), it makes lovely 'fettuccine' and is very low in carbs - but you can also use courgettes, turnips or kohlrabi, for varying, slightly higher carb counts.

SERVES 2 (change servings and units)

Ingredients

18 ounces daikon radishes
olive oil

FOR THE SAUCE

9 ounces firm tofu, drained and broken into rough pieces
1 garlic clove, peeled and crushed
2 ounces sliced almonds
4 sprigs basil
2 tablespoons lemon juice
3 1/2-5 fluid ounces water
salt & freshly ground black pepper

Directions

1
Start with the sauce. Put the tofu and garlic into a food processor and whiz until smooth. Then add the almonds and basil and whiz again until as smooth as possible.
2
Add the lemon juice and enough of the water - or more - to got a creamy consistency. Season to taste with salt and pepper, transfer to a saucepan and set aside.
3
Bring half a saucepan of water to the boil. Meanwhile, cut the daikon into long, thin ribbons by running a swivel potato down the length.
4
Put the ribbons into the boiling water, bring back to the boil and cook for about 4 minutes, or until al dente. Drain immediately and return to the pan.
5
While the daikon is cooking, gently reheat the sauce.
6
To serve, either add the sauce to the daikon and mix well, or toss, the daikon in a little olive oil, serve out onto plates and pour the creamy sauce over the top.