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View Full Version : Fettucini Alfredo...too much lemon?


jesslcochran
06-01-2009, 05:10 PM
Hey everyone. I made fettucini alfredo (from Alissa's book) today for dinner. It tasted weird. I think I may have put too much lemon in the sauce.

Does anyone have any suggestions on making it taste better? It tastes OK but I can't eat much of it. The last time I made it it came out good.

My problem is that I eyeball measurements when doing raw food. I didn't have any lemon juice so I juiced half a lemon and I think htat's what did it.

Any suggestions would be most welcome!

*hugs*
Jess
Eva
06-01-2009, 07:58 PM
I use soak the cashews for a few hours, use less cashews and use almond mylk instead of water when I make it. Comes out great. We all have our own tastes!
Marin Mom
06-01-2009, 09:00 PM
Leave the fettucini noodles on the counter for about 8 hours to dry out a little first before mixing the other ingredients in. I learnd this from "Rawvolution".
spicyfull
06-02-2009, 04:10 AM
http://www.rawfoodtalk.com/showthread.php?t=49723&referrerid=4614
jesslcochran
06-03-2009, 07:00 AM
http://www.rawfoodtalk.com/showthread.php?t=49723&referrerid=4614

Thanks luv but that is so not what I was looking for. Good thread though.
Fee
06-03-2009, 04:24 PM
Did you eat it as soon as you had made it? I know on a recipe for almond cheese that I have which uses lemon juice that if you taste it immediately it will taste very lemony but that the taste will die down if you leave it a while (which it does). Otherwise I guess you will have to add more of the other ingredients.