Friday, March 7, 2014

Foodie Friday - Vegan Alfredo Pasta

Since going dairy-free, I haven't really missed cheese that much. Of course, there are a few things that just NEED cheese but overall, it wasn't that big of a deal to give up. But one thing that I do miss, is cheesy pasta sauces. While I love tomato sauce on pasta, it was always fun to mix it up with alfredo sauce or a cheese sauce.

I always thought those days were gone and I would just have to suck it up and enjoy my tomato sauce noodles. But no! I can actually have alfredo sauce! Granted, it is not normal alfredo sauce but it tastes pretty darn close if you ask me (and Dan). So today I am here to share my vegan alfredo sauce experience.


My sister Cora told me about the recipe a month or so ago and promised me that it was the best alfredo sauce around, so I finally felt brave enough to try it out. You can find the recipe here.

You start with cashews and garlic in the food processor and blend it until they are finely ground. I know, cashews seemed kind of weird to me too.


But trust me on this, it works. Once you have blended that, you add the almond milk, nutritional yeast, tahini, tamari, lemon juice, Dijon mustard, paprika, nutmeg, red pepper flakes and pepper.


Don't you just love my awesome pictures? I really need to work on taking nicer pictures but we were in a rush and Dan was helping me and I was just too stressed to try and set things up all nicely. So forgive me and just focus on the yummy meal we're creating.

Once you add all those ingredients, you blend it up again until it's nice and smooth. While that is mixing (yes I usually turn on the food processor and walk away for a bit), chop up your sun-dried tomato and spinach.


When your sauce has reached the right smoothness, pour it into a medium pot and add the chopped up veggies. Oh, you're also supposed to have chopped up a red pepper as well but we just used some frozen mixed peppers from our garden last summer, so all we had to do was dump them in.


You then cook the veggies in the sauce for approximately 5 minutes, until it starts to thicken and the spinach starts to cook.


I totally forgot to mention this but hopefully when you are trying this recipe yourself you actually went to the link and followed the instructions there. You should have cooked noodles by this point so that you can mix them into your sauce as soon as it's the right consistency.


I realize the above picture doesn't look overly appetizing but it was so good! Seriously, I was shocked by the fact that it actually tasted like alfredo sauce and not some weird cashew flavoured puree. You should try it. Or at least share it with your friends who are dairy-free, they will thank you for it.

Since I like to be completely honest with you, I'll tell you that we cheated on the whole vegan thing and added chopped up chicken to our meal. We had it leftover in the fridge and chicken alfredo sounded so good, we just couldn't resist. But you can easily leave the chicken out and have a completely vegan meal!

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Foodie Friday Mini Series

Week 1: Roast Chicken
Week 2: Gluten Free Bread
Week 3: Carrot Pineapple Muffins
Week 4: Homemade Larabars
Week 5: Cauliflower Pizza Crust
Week 6: Brazilian Rice & Beans 
Week 7: Sweet Potato Quinoa Stir Fry 
Week 8: Chocolate Quinoa Cake
Week 9: Vegan Alfredo Pasta

3 comments:

  1. Ive made a fake alfredo sauce with cauliflower and parmesan (can you have that?). Its really yummy, though Im not sure it takes like alfredo because it uses chicken stock which makes it chicken flavoured

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  2. I like your pictures. :) Do you think this recipe would work with a blender instead of a food processor?

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  3. Casey - I can't have parmesan, it's cheese. :P

    Jackie - Thanks for liking my pictures. :) And I think you just need to get a food processor. Although I bet it would work in the blender too.

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