Vegan Alfredo (in lieu of Mac n Not Cheese Monday this week)

So, over the weekend I was a pretty busy girl learning the ins and outs of Grand Theft Auto, then had such a headache on Monday I didn’t want to look at a screen, so I decided today would be the day that I update my blog again. Hoping to get through all this MoFo posting alive!

Today I was lonely and wanted to eat my feelings in carbs, so I wandered over to my family’s house to cuddle our dog Benson and watch X-Files and cook them dinner. I have been curious about making a vegan alfredo lately, as the only one I have ever had was made of silken tofu and I can’t say that was my favourite thing. The recipe I was inspired by was  Vegan Yum Yum Alfredo recipe with a few modifications, so I’ll post my method here!:

1 cup Belsoy cooking cream (or coconut milk)
1/3 cup Raw Cashews
1/4 cup Nutritional Yeast
2 tbsp braggs liquid aminos
2 tbsp melted Earth Balance
1 tbsp tahini
1 tbsp lemon juice
1 tsp garlic powder
pinches of paprika, nutmeg
black pepper to taste

Pretty much, I cooked a pound of linguine and drained it. Meanwhile, I mixed all of the Alfredo ingredients in the food processor until smooth (grinding it long enough allowed for no cashew chunks)
-Ever the multi tasker, I also then sauteed my veggies I wanted thrown in which were some crimini mushrooms with rosemary, and some lemon-y kale.
-Transfer pasta back into pot, and mix in sauce and veggies.
-Garnish with parsley or basil, lots of black pepper and nooch, AND EAT THE HELL OUT OF SOME VEGAN ALFREDO. YESSSSS


Also here is Benson being hip in my favourite bird scarf.
Also here is Benson being hip in my favourite bird scarf.

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