Creamy Vegan Mushroom Fettuccine Alfredo
For the Alfredo Sauce:
- 1 cup unsweetened almond milk
- 1 cup raw cashews
- 2 tbsp nutritional yeast
- 1 tsp lemon juice
- 1 teaspoon garlic powder
- ½ tsp salt
- 1 lb fettuccini pasta
- 3-4 tbsp olive
- 1 lb white button or Crimini mushrooms, sliced
- 1 yellow onion, minced
- 3-5 cloves garlic, minced
- 1-2 tsp each, salt & pepper
For the Vegan Parm:
- 1/2 cup raw cashews
- 1 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/8 tsp salt
- fresh parsley, chopped
- ground black pepper
- Cook pasta according to package instructions. Rinse and drain with cold water.
- Meanwhile, combine ingredients for Vegan Parm in a high-speed blender and pulse till a parmesan cheese texture is achieved. Transfer to a small bowl and set aside. Then, combine sauce ingredients in your blender and mix on highest speed till smooth and creamy. Set aside.
- Heat 3 tbsp olive oil on a large pan. Add onions & garlic and sauté for 2-3 minutes on med/low heat. While consistency mixing, add mushrooms, salt, and pepper, and cook another 1-2 minutes.
- Add pasta & sauce and mix till combined. Cook another few minutes, until desired serving temperature.
- Generously top with vegan parm and fresh parsley. Enjoy immediately, or store for 1-2 days in an air-tight container.
It’s no secret I’m a huge fan of Asian dishes and flavors. Especially tofu and peanut sauce– both of which are included in this bowl! Continue reading Quinoa Tofu Bowls with Spicy Peanut Sauce
This is the last post of 2016. But there’s no reason to frown, because with the new year comes comes great things. 2017 means new (and even better) recipes, a consistent 2 recipes/week schedule, and a few other things I’m not going to talk about just yet!
With that said, let’s dive into this recipe!
Fried rice used to always be my family’s go-to meal for parties and potlucks, or to enjoy on weekday nights at home. I loved it–but unfortunately, it wasn’t vegan.
Since oyster sauce and fish sauce are key flavors in traditional fried rice, making vegan fried rice taste good, has been a struggle for me.
Breakfasts for me are almost always on the sweeter side. I usually stick to a large smoothie, banana ice cream, and in the colder months, I’ll have oatmeal.
Savory for breakfast? Why not?
Though I would typically prefer a sweeter breakfast, this recipe convinces me otherwise.
About a year ago, I went to a Thai restaurant down town. Since then, Thai food is (totally) my thing.
I was in a loop with this recipe, because I wanted it to be flavorful, satisfying, and delicious, without requiring too much time or any exotic ingredients that would be hard for you to get your hands on.
After several tries, I finally figured it out– a Vegan Pad Thai recipe with a simple 5 ingredient sauce, crispy baked tofu, and garlicky sauteed veggies, all requiring only 30 minutes to make.
Alright, let’s do this!!
Vegan enchilada casserole was one of the first meals I made when I began eating plant-based a little over a year ago.
At the time I would use Trader Joe’s vegan ground beef and vegan cheese (both which I highly recommend) and my whole family enjoyed.
Gather around friends, it’s pizza time.
Don’t let the idea of a cheese-less, meat-less pizza scare you away– I mean, a vegan pizza has so much to love.
Just think: Garlicky sauteed veg + barbecue sauce, all on a hot, crispy, fresh baked thin crust. (Mmmmm….)
So, what are you waiting for?!
Let’s make this!
Hello November!! Let’s kick-off the month with these ‘Fall Nourish Bowls’…shall we?
I think ‘Fall Nourish Bowls’ is a pretty accurate name for this recipe. After all, the ingredients; sweet potatoes, rosemary, dried cranberries, and arugula, are all somehow associated with this season (or at least in my mind). Plus, these bowls are quite nourishing. Sweet potatoes and arugula are full of vitamins, chickpeas are packed with protein and fiber, and garlic is an excellent source of vitamin B6 and manganese, and all that good stuff!