I am a sucker for anything creamy! Cheese, dips, sauces, anything. Unfortunately so many options today have dairy in them. I love Italian food and when I first started eating plant based, the easiest things for me to create and cook were things I was use to eating and making . I suggest any of you looking for healthier plant based options, to just find a few dishes you really love and then veganize them! Stick to what you know and are somewhat comfortable with! I think my first few recipes I learned how to make over and over again we’re Caesar salad, pasta recipes, taco salad, and tacos! There are so many possibilities.
Nuts are really the star in cheesy and creamy recipes. Cashews and macadamia nuts are the creamiest, but almonds, sunflower seeds, Brazil nuts, etc., work just as well. As you dive into using different nuts to make different meals, you’ll start to get use to which ones work best for you and the many recipes you’ll be making. You’ll notice which ones have certain consistencies that end up working better for different recipes as well…. In this recipe, cashews take the win. If you or a loved one have a nut allergy, you can try raw and soaked sunflower seeds in place of cashews!
As much as I tell you about what brands have great dairy free options, I like to try eating as close to the source and as homemade, if possible. Even though plants are healthier, by over processing we sort of miss the point as well. So eventually, after you find your swaps and get comfortable with what you can use instead of actual dairy, I urge you to try getting even closer to Whole Foods like using nuts for creaminess and using beans or lentils instead of fake meats. But that is for another time, for now let’s just make some really yummy Alfredo sauce!
So as I said, there are so many options that you can exactly swap for another, especially in the dairy department. For example, to make a traditional Alfredo sauce that uses butter, cream, and Parmesan cheese as the main ingredients, you can find the vegan versions of those and be fine. I took it a step further to make it from unprocessed and whole food ingredients to bring you an even healthier version. Let’s get cooking towards some yummy and creamy goodness, shall we????
Creamy Alfredo Pasta
-1 package of Store bought Zoodles or spiralize 2 large zucchini. (You can spiralize other squash 94 sweet potato too)
-1/2 medium onion (chopped)
-1 Garlic Clove (minced, I put mine through a garlic press)
– 12-14oz package of Brussels sprouts or 1 head of broccoli, or really any veggie you would like to add (chopped)
Creamy Decadent Alfredo Sauce
-1/2 C Cashews (soaked for 2-4 hours)
-1-2 Cloves Garlic (I used my garlic press)
-1/2 C Water
-1/3 C nutritional yeast
-1 teaspoon Pink Himalayan salt
-1 teaspoon lemon juice
-1/4 teaspoon pepper
– Place chopped onions in a pan and heat on medium for about 3 minutes with a pinch of salt. Then add the minced garlic and stir for 2 minutes.
-Add your veggies and sautée them until tender, about 8 minutes. Add the zoodles and let them warm with the veggies for about 4 minutes.
-While stirring and sautéing the veggies, you can make the Alfredo sauce by placing all the ingredients in a high speed blender or if you don’t have a good blender, a food processor should work just as well. The consistency should be somewhat thick. If you like your Alfredo a little more runny, add a little more water.
-Then add the Alfredo sauce and coat all the zoodles and veggies and let it warm together for about 3-5 minutes and Viola!!! Now please don’t burn your mouth as you hurriedly scoop the pasta onto your plate and devour!!
***Optional: You can use gluten-free pasta noodles or any other zoodle pasta instead of zucchini, such as sweet potato or carrots, etc…too. And you can use any variation of veggies or no veggies at all if you want to keep to just a simple Alfredo pasta.
***Remember, my recipes are just a guideline to the magic you can create in the kitchen. 😍😍😍😍