Dairy-free (because❤️🐄) Alfredo-style pasta makes our heart sing and it’s downright sanity when you work 6am to 6pm. By some divine providence earlier this week I had the fortune of randomly making more than enough for leftovers!😱😁Freaking glorious! 😍🤪🤩Leftovers are magical🧚🏼♀️, and tonight I wanted to cook about as much as a puffer fish wants to climb Mt. Everest 🗻 ?🐟🙅🏼♀️. Shoot for whole grains when it comes to the pasta itself (more nutrition and way more filling so you don’t overstuff yourself with empty carbs🙇🏼♀️). For the sauce: in a small pot boil up 2-3 large chopped 🥕🥕, 1 onion, and at least 3 small to medium 🥔🥔🥔till soft. After, blend it all together in the blender or vitamix with some of its cooking juice (more rather than less for a runny Alfredo). Add to this blend Silken tofu (mmmm creamy), (cashews also work if you can find ethically sourced ones 😉👓🕊), 1/2 cup almond milk or coconut milk, as much garlic powder as desired, a bit of pepper, 1 squeezed lemon, and a cup of nutritional yeast. Blend blend blend! ✌🏼👨🏾🍳This heart-happy vegan pasta is light and filling at the same time! So, game totally on! Excuse me while I crash into this pasta pillow of yum. #pasta#veganalfredo#dairyfree#hearthappy#veganchoices#crueltyfree#leftovers#healthyeating#italianatheart#freshfood#plantbased#veganfood#veganfoodporn#veganfortheanimals#veganfortheplanet#veganforallthereasons
Our Mama's Mac Sauce is one of the most popular items on our menu. It's not hard to see why. I mean look at that dairy-free pasta alfredo. Dang!
And while we LOVE us a good pasta dish, like so many of our ready-made MamaSezz meals, Mama's Mac Sauce can be enjoyed a million different ways. So thinking of it as just a ""pasta sauce"" is kind of selling it short.
Click link in bio to get Chef Caroline's top 10 favorite ways to enjoy Mama's Mac Sauce and to find out how you can order your own Mama's Mac Sauce.
Please know it kills me to post a food picture on a paper plate BUT I was cooking for 25 hungry summer campers so please cut me some slack! This was a farm to table vegan Alfredo sauce over penne, topped with sweet and smoky kale greens 😋 Kale, onion and garlic were sourced from @trulylivingwell
Spinach + Mushroom Taquitos by @healthylittlevittles 💛
8 oz baby portabella mushrooms
4 cup fresh spinach leaves
1/2 cup vegan mozzarella cheese
1/2 tsp ground cumin
1/2 cup coconut oil (for frying)
white corn tortillas
fresh cilantro (for garnishing)
1 lime (for garnishing)
In a large cast iron skillet, add the mushrooms and sautee over medium heat with a little coconut oil for a few minutes to soften them
Add the spinach, cumin, salt, and mozzarella- stir to combine and let that sautee stirring occasionally until the spinach leaves are wilted
Heat your corn tortillas in the microwave for about 20 seconds or until they are soft (this makes them easier to roll)
Place your filling in a bowl, clean the skillet out and then heat it again with 1/2 cup coconut oil over medium heat
Fill each tortilla with 1/2-1 tablespoon of filling off center and spread to the edges of the tortilla
Tightly roll the tortilla around the filling and if desired, fasten with a toothpick to hold it closed
Make 4 of these and then place them in the oil to fry 2-3 minutes. As these are frying, make your next 4. You will flip them over to the other side and fry for another couple minutes
** NOTE: watch closely so they don't burn!
When you take them out of the skillet, place them on a paper towel lined plate
Garnish your taquitos with fresh cilantro leave, avocado, and lime juice. Serve with salsa and your favorite vegan nacho cheese sauce. .
Fettuccine Alfredo has got me feelin’ some way.... okay, it’s not fettuccine, it’s some other pasta but DAYUM this was so good 🤤 I used @minimalistbaker recipe and it turned out so well. I didn’t have arrowroot powder on hand but instead used cornstarch and it was still a creamy thick af consistency 👌🏼 Also, I’m back! After I got home from abroad, I was staying in a rental home because we were finishing up raising our house. Now, we’re raised and my creativity and need to keep nourishing my body with yummy foods are definitely present. Can’t wait to share more and be more present on here!
🌒Vegan Alfredo Dinner🌒
So @ianjekelis made dinner last night 🖤The creamiest mushroom and broccoli fettuccine alfredo ever! Served with ultra crispy, pan fried homemade 'chicken' cutlets and a side salad! Swipe for a closer look at the 'chicken' 😍
Organic oyster mushrooms, organic green beans, gluten-free red lentil fusilli, drenched in a rich and creamy dairy-free Alfredo sauce, sprinkled with house made nut Parmesan.
Come try this nutritious and satisfying dish at the eatery!
@bentilia.pasta gluten-free red lentil pasta also available for sale.
Whipped up this vegan basil moringa alfredo-ish sauce tonight + 🍄 + @cybelesfreetoeat noodles which contain red lentil, beet, sweet potato and carrots, that's it! 🤤 I have no idea how they make a grain-free pasta taste so good but they're for sure better than every GF pasta I've tried. Oh plus there is 56g of protein in the whole box! I made 2 servings 💪. .
To try the sauce:
*FYI I enjoy raw garlic and onion a LOT so if you don't definitely scale back on my servings and add to taste 🙊.
°1 cup soaked raw unsalted cashews
°1/2 cup water
°1/4 - 1/3 cup chopped onion
°3 garlic cloves
°juice from 1/4 lemon
°a few grinds of pepper
°1 teaspoon moringa powder
°small bunch of fresh basil
°small pinch of salt + dried rosemary
°add a few splashes of coconut aminos if you have it... If you don't, go get it because it's delicious. Like sweet soy sauce, kind of?
Blend all ingredients together and you've done it!
Here’s the recipe I used for this awesome #veganalfredosauce#recipesbycharvaz
1 teaspoon olive oil
1/2 white onion, chopped
3 garlic cloves, crushed
3 cups chopped cauliflower
1 cup vegetable stock or water
1-2 tablespoons nutritional yeast (see notes)
1/2 tablespoon fresh squeezed lemon juice
1-2 teaspoons sea salt (I like 2 teaspoons)
1/2 teaspoon soy sauce (sub coco aminos for paleo)
Optional: 1 tablespoon butter (vegan or regular butter both work, use what you have on hand)
Heat the oil in a medium-sized pot over medium-high heat. Add the onion and let it cook for 3-4 minutes, or until it is soft and translucent. Add the garlic and cook for 30 seconds. Add the cauliflower and the vegetable stock or water to the pot, cover with a lid and let the cauliflower steam for 5 minutes, or until it is soft.
Transfer the cauliflower to a blender (I love my Vitamix, but any blender will work) and blend on high until smooth. Add the remaining ingredients (starting with 1 tablespoon of nutritional yeast and 1 teaspoon of sea salt) and blend again. Taste and add more nutritional yeast and sea salt, if you'd like. If you are using the optional butter add it now and blend once more.
Either use the Dreamy Vegan Cauliflower Alfredo right away or pour it into a pan to keep warm until you are ready to use it.
If the alfredo is too thick (this can happen if you're blending it with a regular blender) simply add a little extra water or stock.
I used my #nutribullet to blend mine up. My cauliflower was also steamed and cooked a day before. Next time I will add broccoli to this ❤️🥦 It was so #delicious I didn’t even miss the real thing!
The most comforting, nutritious, self-loving bowl of VEGAN BOLOGNESE! Perfect way to end my Monday ❤
Ingredients (for 2)
125g cherry tomatos
10g agave nectar
2 garlic cloves
15g tomato puree
216g fusilli gluten free vegan pasta
1 tsp savoury yeast flakes
1 tsp olive oil
1 tsp soy sauce
1 tsp paprika
Salt and pepper
2 medium tomatos
Apple cider vinegar (Make a paste with paprika, yeast flakes, soy sauce and agave nectar, crumble tofu and add to paste. Mix well and spread in a tray. Set to bake at 180 degrees for 20 minutes. Keep turning over tofu every few minutes. (Should be bronzed and a little crusty)
Blend tomato puree, medium tomatos, olive oil, fresh basil, agave nectar, salt and pepper, ACV. Add to saucepan and allow to simmer on low heat for 5 mins. Add tofu. Stir frequently for 10 mins on low.
Pasta: allow pot to boil with water, and a pinch of salt, then add pasta ( let it cook for about 10 minutes, then honestly I just keep trying to the pasta to see when its ready.
Add bolognese sauce to pasta! Enjoy!)
Delicious bowl of spaghetti squash served with tofu Alfredo sauce;
1 block of tofu (crumbled)
1 to 2 tbsp miso paste
Salt & pepper
1 tsp lemon juice
1/4 cup olive oil
2 tsp onion powder
2 tbsp garlic cloves
1/4 tsp nutmeg
1/4 cup nutritional yeast
Water (to thickened to your liking)
Blend in food processor and serve
My vegan SPINACH AND BABY KALE CREAM SAUCE PASTA is an easy and delicious vegan dinner to add to your recipe list! It’s also 3 servings of veggies, 38 grams of protein, and an amazing source of vitamins (especially iron) per serving!
1 box @eatbanza chickpea pasta
3/4 cup raw cashews (soaked for at least 6 hours in room-temperature water)
1 teaspoon black pepper or more
1/2 teaspoons garlic powder
1 teaspoon turmeric
1/2 cup @bragglivefoods nutritional yeast (for a delicious cheesy flavor)
1/2 teaspoon chili powder, optional
2 cups of spinach for the sauce + 2 cups steamed to mix in later
2 cups of baby kale (not curly kale) for the sauce + 2 cups steamed to mix in later
1 cup steamed broccolini, chopped to mix in later
1 tablespoon pumpkin seeds, for topping
1 tablespoons hemp seeds, for topping
Water, up to 1/2 cup depending on desires thickness (added in 2 tablespoon increments)
Cook the pasta according to box instructions. Steam or sauté the 2 cups of spinach and 2 cups of baby kale and set aside to mix in later. Drain the soaked cashews. Blend all the cheese sauce ingredients in a blender until it looks like a smooth cheese sauce, adding water until you get your desired thickness. Add the warm pasta to a pot. Combine with the cheese sauce and stir gently. Add the steamed spinach and baby kale. Serve in a bowl and top it off with more pumpkin seeds, hemp seeds, and nutritional yeast.
Hi guys!! So excited to be sharing one of my favorites at home! RECIPE VIDEO is on my IGTV 📺 The creamy and silky Oat Cream Alfredo Pasta 🍝🤩 Using my favorite protein packed pasta from @ancientharvest 💖🍃 •
If you’re interested in trying the pasta, head on over to iHerb and use my code for a DISCOUNT 💥
Una de las cosas que más me gusta de cocinar es poder experimentar y probar con nuevos ingredientes! Te quedaste sin saber que otros platos preparar? Aquí te comparto una idea 🤩 tallarines al Alfredo veganos usando el queso (vegano) de @madretierraperuoficial 🌿🧀 encuentra la foto en una de mis publicaciones anteriores 🙌🏽 esta combinación va perfecto cuando buscamos un plato caliente y es una alternativa perfecta para los veganos o intolerantes a la lactosa 🐮
Because lentil pasta is my new fav 🙌🏼
Plus vegan alfredo with broccoli, cauliflower, mushrooms and summer squash + a side of mixed greens with avo, strawberries and pumpkin seeds for #dindin#dairyfree#glutenfree
I switched this sauce up a little.
• POW green lentil spaghetti from @sprouts Yummm ➡️ scroll for photo • Alfredo: tahini paste, lemon juice (stir and stir and stir!) lots of “cheesy” nutritional yeast, @flavorgod Everything seasoning, and a dollop of Miyoko’s vegan butter (cashews and coconut oil) add water or veg stock for consistency as needed • Throw the sauce in the pot with the cooked pasta, sautéed veg, leave a little pasta water in there for mixing and you’re good to go 👌🏼 👍🏼 😛
Enjoy and feel really good afterward! 💪🏼 😘
I’ve made Alfredo cream sauce a few other times before but seriously, none of them taste this good! The sauce was either gritty or missing something. •
@laurentoyota seriously knows her sheit. So happy there’s leftovers. Ryan was craving Twisted Fish Salmon Fettuccine. So I whipped up the fettuccini and he made the salmon, which wasn’t pictured cuz it was still in the oven, not because I don’t eat fish. I do, on occasions now. As long as it’s fresh and even then I don’t eat very much of it. •
*From The Vegan 8 with some additions*
This is our favorite Alfredo! It is so simple, so creamy, and just full of flavor and nutrition!
We start off with The Vegan 8's Alfredo recipe:
She really hit the mark with this one, but when doesn't she? ❤
We actually make a tripple batch of the sauce, mixing 1/3 cup into our steamed veggies to make sure we get the sauce incorporated well, and reserving 2 to 3 cups to pour on whem served up and with leftovers. The rest gets mixed into our noodles and veggies!
We use red lentil noodles because they are very nutrient dense and have a good texture. We cook up 16oz.
We also steam 2 heads of brocolli until desired softness, and a little before they are done we chop up 16oz of baby bella mushrooms and steam them with the brocolli to cook them down and soften them.
We mix 1/3 cup of sauce in when the veggies are done along with a pint of cherry tomatoes, sliced or if small just cut in half.
When the noodles are done we mix in the rest of the sauce *minus the 2 to 3 reserved cups* and our veggies.
We make a batch of these delicious rolls (our go to recipe!):
We just make the dough into 24 rolls instead of the breadsticks and use earth balance instead of olive oil for the glaze. Also, lots and lots of minced garlic!
We actually like to tear up 2 rolls and mix them into our bowls of alfredo 😋
Side note, we like to buy artisana organics raw cashew butter because even though we have a really good food processor, it is still taxing on it to make cashew butter and the motor gets hot, so we just spend all of a $1 or $2 more and get it premade and reuse the jar for dry goods storage!
#vegan#veganeats#lunch#dinner#veganlunch#vegandinner#veganfood#veganfortheanimals#veganchef#plantbased#healthyfood#delicious#yummy#ditchdairy#whatveganseat#alfredo#veganalfredo#veganalfredosauce#alfredosauce#redlentilnoodles#rawcashewbutter#TheVegan8 @thevegan8 #rolls#dinnerrolls#veganrolls
This is a vegan alfredo and a vegan caesar salad that I cheffed up tonight! I really enjoyed these dishes and if you would like the recipe, don’t forget to check out @thesarahsullivan on youtube! The recipe is in her latest video! 😍
Vegan alfredo aka CREAMY DREAM🍄⚡️✨
Ostatnio, rozmawiając z rodowitym włochem, spytałam jaki jest sekret ich świetnej formy, mimo diety bogatej w glutenowe niebo ☁️ w odpowiedzi usłyszałam, ze na takie grzeszki pozwalają sobie tylko 3 x w tygodniu, a ogółem na stole królują sałatki, warzywa i ... trochę wina 🍷 ja za to odrobine zszokowałam go mówiąc, ze jem wielka michę pasty prawie codziennie...😁 I wiecie co ?! nasuwa mi się pare morałów z tej krótkiej historyjki. 1. Bierzmy przykład z włoskiej celebracji wspólnych spotkań i uniesień smakowych, znając przy tym umiar i dobry smak.
2. Jedzmy pastę z cukinii ! Jest wspaniała alternatywa dla tradycyjnego macznego makaronu. Wpadajcie na stories po przepis ❣️szyyybciutko 🧚🏽♂️✨🍝 #veganpasta#italiana#veganalfredo#whatveganseat#whatsfordinner