week-after-election-continuous-madness, calls for lots of noodles. And kale. And mushrooms.
OH MY. What a crazy few days it's been. But thank god I'm in Turks & Caicos this week for a mini vaca and I am so relieved. I've never needed a vaca so bad! At the end of last week, my morning started off with a normal commute to work on the 'N' train. Just another day. BUT then, someone leaped onto the tracks in front of the train I was riding in. YEHP. As if things couldn't get any more crazy with debates occurring due to the current Election. Some people are happy, where others are disappointed. Either way ya swing it, I don't want to get too political here and I'd like to keep my views & opinions to myself, so instead I'll talk more about this creaaaamy 'alfredo!' Seeing a photo of a noodle dish like this, will be enjoyed by all.. regardless of who you voted for ;)
ANDDD Saturday was my birthday (!), if you couldn't tell by the picture I posted of my AWWWWWESOME cake made by little sister/pro baker Sydney, and my Fish & Chips lunch. Such a foooood filled day. OH! And Ryan got me a HUGE (srsly, please come over and have a slice) cake from Erin McKenna's Bakery. Red Velvet gluten free, vegan, cake. Ahhhhmazing.
Let's talk creamy vegan Alfredo. Oh my god. THIS is life changing. And would ya believe it's made with cashews and no dairy at all?! I could barely believe my taste buds when I had it. And even better, it makes a TON of sauce. Like left over for dayzzzzz. You also aren't left with that 'I'm so stuffed & I feel sick' feeling, since the sauce is so light.
SO if you're looking for a vegan alternative to your favorite Alfredo, look no further. And *bonus*, I am also sharing my fav vegan Parmesan recipe with ya! I am obsessed and I put it on 99% of the meals I eat. It's srsly that great, and totes dairy free! I am <3'n this new lifestyle. Wish you'd all join me ;) Thanks for reading & enjoy! xx S.
| Vegan• Gluten Free |
I N G R E D I E N T S:
- 1 1/2 cup of cashews (soaked overnight, or at least 4-6 hours)
- 1 tsp of apple cider vinegar
- 1 Tbs of lemon juice
- 1 small onion, diced
- 2 large portobello mushroom caps, sliced
- Large handful of cremini mushrooms, sliced (about 4 cups)
- 4 cups of fresh kale (or spinach)
- 4 garlic cloves, minced
- 1 cup of veggie stock
- 1/2 cup of white cooking wine
- 1 tsp of dried parsley
- Small bunch of fresh basil, diced small (a few tablespoons)
- Sea Salt & pepper to taste!
- Pasta noodles to serve!
- 3/4 cups of raw unsalted almonds (or cashews!)
- 2-3 Tbs of nutritional yeast
- 1/4 tsp of garlic powder
- 3/4 tsp of sea salt
PREPARE: Begin by setting your cashews to soak ahead of time! When you're ready to cook, dice up your veggies and mushrooms- set aside. Now, rinse your cashews well and add to a blender with a cup of fresh water, apple cider vinegar, and lemon juice. Blend until super smooooth. Set aside!
COOKIN: In a large skillet over medium heat, add a small splash of olive oil. Saute your onion for just a few minutes until soft. Now, add your mushrooms and cook for another 4-5 minutes. Now, add in your garlic, salt & pepper. Cook for another few minutes until the mushrooms shrunk down and all water has released. Pour in your wine, reduce to medium low, and simmer for about 8 minutes- stirring frequently.
FINISH & EAT!: After your wine is about done simmering, add in your fresh basil and dried parsley. Mix well and cook for another minute. Toss in your kale and cook until it's reduced in size and wilts a bit. Now, add in your cashew cream and a small amount of veggie broth. Keep stirring will on medium heat until desired creamy consistency, while stirring continuously. Toss with pasta noodles and serve!
*Notes: I also saved some of my pasta water and added to the sauce so it would be extra creamy. Mmmmmmm. This recipe is was developed from "Hot For Foods" original Alfredo Sauce.
THE "PARM" CHEESE: Toss your ingredients into food processor, and blend until finely ground and resembles a Parmesan cheese texture. I keep mine in the fridge and it can last for weeks!