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.