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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

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Fettucine With White Bean Sauce

The white bean sauce coating fettuccine in this dish is nutty, creamy, smooth and lower in fat than a standard alfredo sauce. We dare to say, it is just as tasty.

  • Yield:8

  • Level of Difficulty:Easy

  • Cook Time:10 Minutes

  • Prep Time:10 Minutes

Ingredients

  • 1 1/2 cups

    water+extra for soaking*

  • 1/2 cup

    raw cashews

  • 2 cups

    canned cannellini beans, rinsed, then drained

  • 1/8 teaspoon

    Saigon cinnamon

  • 1/4 cup

    salted butter or vegan butter (http://www.veganbaking.net/recipes/fats/vegan-butters/cultured-european-style-vegan-butter)

  • 1 tablespoon

    nutritional yeast

  • 2 cloves

    garlic, minced

  • salt and pepper, to taste

  • 1 pound

    cooked fettucine

  • 2 tablespoons

    chopped parsley (optional)

  • grated nutmeg (optional)

  • grated nutmeg (optional)

Directions

*Soak cashews in water for three hours if not using a high powered blender, like Vitamix, then drain.

Blend cashews with water on high speed until a smooth emulsion has formed. Add cannellini beans, Saigon cinnamon, nutritional yeast and lemon juice. Set aside.

Melt butter in medium sized saucepan over medium heat until it has browned lightly. Add garlic, saute for one minute and remove from heat.

Add butter/garlic mixture to blender. Puree until smooth sauce has formed. Heat sauce and season with salt and pepper. Pour sauce over cooked pasta and top with parsley and ground nutmeg.

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