Daikon 'fettuccine' With Cyndi's Vegan Alfredo Sauce

JoshH347's Note:

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.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 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

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.