Daikon 'fettuccine' With Cyndi's Vegan Alfredo Sauce Recipe #380628
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.
by JoshH347
25 min | 15 min prep
SERVES 2
- 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
- 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.
- 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.
- 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.
- 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.
- While the daikon is cooking, gently reheat the sauce.
- 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.
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5 stars