Dairy Free Fettuccine Alfredo (and collaboration with City & Country wines!)

Creating this recipe was super fun because I got to do so in partnership with City & Country wines! This is my first collaboration and I was so stoked when Chris reached out to me and asked if I wanted to partner up. My obvious answer: "ughhhh YES. how fun?!" Todays recipe is a dairy free fettuccine alfredo paired with City & Country Okanagan chardonnay/semillon blend.  

This white wine is unoaked, light and dry, and leaves a crisp and refreshing note on the palate while also leaves an buttery unctuous mouth feel. It's perfectly balanced between fruity and acidic, and the slight acidity cuts through the fat and creaminess of the alfredo sauce while also adding a buttery finish. 


I'm not vegan, but City & Country wines are completely vegan and gluten free, and have no sugar or flavours added. The integrity of Chris, the winemaker, and the company totally lines up with my belief system when I'm in the kitchen cooking, so I kept this dish 100% alongside their beliefs too. 
            
You can find City & Country wines at numerous liquor merchants in Calgary, including COOP, J. Webb, and The Cellar (just a public service announcement this winestore DELIVERS. How amazing is that? You can get this wine sent right to your doorstep!).


Anyways, lets talk about food.

This alfredo recipe I've created for you is a total flavour bomb. It is also egg, dairy, and gluten free.
I made it with both gluten free noodles (I used Barilla brand) and zucchini noodles (except I cooked the zucchini noodles in bacon fat... so that dish in particular wasn't vegan haha).

Food and wine are some of my favorite things. The way that each bite tastes different compared to the last, and the way the wine can enhance and elevate your dining experience truly is a beautiful thing. I hope this food and wine pairing takes your palate on a romantic date.

Enjoy! xo


Dairy Free Fettuccine Alfredo 

Ingredients:

16 cloves garlic, peel removed + grapeseed or olive oil** read note
2 C cashews
1 large sweet onion, roughly sliced
1/4 C + dash dry white wine (chardonnay recommended)
6 C sliced mushrooms
1 C water (vegetable stock can also be used, or chicken stock if not making it vegan)
2 tbsp lemon juice
3 tbsp nutritional yeast
1 1/2 tsp himalayan salt
1 C green peas (fresh or frozen)
Gluten free fettuccine noodles (or zucchini noodles to keep this dish grain free)


** If I were you, I would just take a bunch of garlic cloves and roast them. This way you have leftover roasted garlic which tastes good in LITERALLY everything! When I roast garlic, I usually roast about 3-4 bulbs all at once.**

Directions:

Preheat oven to 350°. In a small baking dish or ramekin, put garlic cloves in the baking dish and cover completely with grapes oil, or another high temperature oil. Roast about 45-60 minutes or until light brown. Let cool.

Take cashews and cover them with water in a bowl. Let soak for 4-6 hours.
(If you're pressed for time, cover cashews with boiling water and let them sit for minimum 30 minutes.) Drain and rinse cashews before using.

In a sauté pan, over medium-high heat, heat 2 tbsp garlic oil that you have from the roasted garlic. Add onion, a pinch of salt and sauté until caramelized (about 15-20 minutes-stir often). Deglaze pan with 1/4 C dry white wine such as a chardonnay. Remove onions and set aside.

Bring a large pot of water to boil. Make sure to salt the water with enough salt to taste like the ocean. This makes your noodles not taste bland. Once boiled, let simmer until you're ready to cook the noodles. ** Do this only if you're using regular noodles, not for zucchini noodles. 

In the same sauté pan you used for the onions, heat 2 tbsp garlic oil. Add mushrooms, a pinch of salt and sauté until au sec (a fancy French culinary term for dry). Deglaze with a dash of white wine. Turn temperature to low heat, and add peas to pan.

Meanwhile, in a high speed blender container, add cashews, caramelized onions, water, lemon juice, nutritional yeast, 16 cloves roasted garlic and salt. Blend until smooth and creamy consistency and your desired flavour is reached.
** I encourage everyone to not follow recipes exactly. Add a little more of this and that, adjusting to whatever your taste buds desire. Learn and understand flavours by tasting the product along the way, and explore by adding a little more or less lemon juice, a little more nutritional yeast or roasted garlic, etc. This helps you develop your palate.

Add cashew alfredo sauce to the pan with mushrooms and peas and gently heat.

Add fettuccine noodles to water and cook as directed. Toss noodles in with sauce and serve.

If you're using zucchini noodles, just add a bit of garlic oil to a pan, lightly cook until tender then add sauce. 

Yields about 1.25L alfredo sauce, about 4-6 servings.
** note: This sauce thickens quite a bit when stored overnight. Add a little bit of water or stock to thin it out, an adjust seasoning slightly if using it as leftovers.

Comments

Popular Posts