1poundkalestems removed and leaves torn into bite-sized pieces
½pounddry fettuccine pastacooked according to package directions
Make the vegan Alfredo sauce:
Place cashews in a food processor fitted with an S-blade and blend until smooth, stopping to scrape down the sides of bowl as needed. Add the tofu, milk, lemon juice and a pinch of salt and blend until creamy. Taste and add additional salt if desired.
Make the Cashew Parmesan:
Preheat oven to 350°F.
Place all of the ingredients in a food processor fitted with the S-blade and pulse a few times, until the cashews are finely ground.
Distribute the mixture in an even layer on an ungreased baking sheet. Bake for 3-5 minutes, until the mixture darkens slightly. Remove from the oven and allow to cool.
Make the Fettuccine Kalefredo:
Heat the olive oil in a large saucepan over medium heat. Add the garlic and sauté for about 1 minute, until fragrant.
Add the kale and vegetable broth. Gently toss the kale a few times to coat with olive oil and broth. Cover and cook about 5 minutes, until kale is tender, uncovering and tossing again once or twice during cooking.
Remove the cover from the saucepan and add the cooked fettuccine, Alfredo sauce, salt and pepper. Quickly mix everything using a fork and cook about 1 more minute, just until everything is heated through.
Divide onto plates and top with cashew Parmesan, if using.
This is best eaten right away, as that's when the sauce is creamiest. If you wait a few minutes or have leftovers, add a few splashes of soy milk or almond milk to regain some of the creaminess.