It was my oldest son’s turn to pick what we had for dinner, and he picked Alfredo. In the past I have always used cashews to make my cream sauce for Alfredo; but today I wasn’t even sure I had enough cashews to make it, but I did have left over millet that I had cooked up this morning and I figured I would try something new. Over the years I have used millet for a variety of things you would never think of. My good friend Lorissa and I always joke when coming up with recipes for our cookbook “hey, maybe we could use millet”. So I figured I was pretty safe to try using millet instead of at least part of the cashews. I new had just enough almond flour for the other have, (it was meant to be, what can I say).
Cashews can be expensive, so whenever I can, I try to replace them with something cheaper. Millet on the other hand is very economical and although almonds aren’t that much cheaper than cashews, they are after all the king of nuts.
I did adjust my seasonings a little, I new it would need a tad more salt and a little more lemon. My son said it still could have used a little more lemon, but he always says that, you’ll have to be the judge for yourself.
What really makes this recipe shine is the soy curls, without them it’s well, just Alfredo. If you haven’t heard of Butlers soy curls you are missing out. Even my former meatasaurus husband just loves these. They are made from non-GMO whole soy beans, grown without chemical pesticides. You can use them in place of chicken, beef, pork, just flavor them accordingly. I break mine up into smaller pieces and make ground beef, are you getting the picture of the endless possibilities, these are fantastic. They are available in stores in Toronto, as well as online.
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people
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- 1 cube McCormick Chicken Style Bouillon Cubes
- 1/2 pkg. Butlers Soy Curls
- hot water enough to cover the soy curls
- 1 large pot boiling water
- 1 pkg. linguine or Fettuccine
- 1 cup coconut milk you could probably substitute soy or almond milk, or possibly even water
- 3/4 cup almond flour
- 3/4 cup cooked millet
- 1 Tbsp. Nutritional yeast flakes
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 3/4 - 2 tsp. sea salt this will depend how much salt you like, I would start with 1 3/4 and taste it to see before adding more.
- 1/2 cup coconut oil
- 1 1/2 Tbsp. lemon juice
Ingredients
"Chicken" soy curls
Alfredo
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- To cook millet simply place 1 part millet in 4 parts water and boil until cooked. If you only want to make enough for this recipe, in a small pot place 1/4 cup millet in 1 cup water. Should give you enough with a little left over.
- Place 1 cube McCormick chicken bouillon in a small pot of boiling water.
- Place soy curls in boiling chicken stock until fully hydrated, this should take 10 - 15 minutes.
- Place a large pot of water on the stove and bring to a boil
- place 1 pkg. of linguine or Fettuccine noodles in the boiling water
- Drain pasta and stir in sauce.
- Meanwhile in the blender place all the ingredients except coconut oil and lemon juice. Blend until silky smooth.
- Add gently melted coconut oil and lemon juice and blend again.
- top with chicken soy curls.
I think adding Vegan Parmesan Cheese on top would have really thrown it over the top, but that's another post for another day.
I would really like to try this. some time.
Looks wonderful. I can not wait to try it.