Vegan Alfredo Sauce

This has officially been the longest winter of all time (or so it seems). My seasonal depression has been through.the.roof and the only things keeping me going right now are vitamin D and 5-HTP supplements, and my pup. To say that I’m looking forward to seeing the sun stay for more than one day would be a major understatement. Does anyone else suffer with this? I think everyone living in Newfoundland should definitely be taking a vitamin D supplement to get through our 6-7 months of winter that we get here. It gets hard, but knowing that the sunshine is (hopefully!) here to stay is comforting. I was able to get outside today for a little bit and enjoy the natural vitamin D, yay!

The other thing keeping me going is FOOD. You all know that cooking is my meditation and that my kitchen is my happy place. I fell out of my routine about a month or two ago and finally got myself back into my cooking groove, and honestly, it helps so much. My entire mindset changes when I’m chopping vegetables and creating dishes. On that note… Check out this cozy, comfort-food recipe I put together last week! It’s creamy, “cheesy”, savoury, and kind of sweet. I’ll be honest… It tastes just like Alfredo full of dairy!

Serves: 2-3
INGREDIENTS
  • 1 cup cashews, soaked in boiled water for 30 mins-1hr
  • 1/2-1 cup vegetable broth (start with 1/2 cup and add more to thin if you’d like)
  • 1 small white onion
  • 4 garlic cloves
  • 3-4 tbsp fresh thyme
  • 2 tbsp lemon juice
  • 3 tbsp vegan butter (I use Earth Balance)
  • 1 cup vegan parmesan (I use Earth Island – if you’re living in St. John’s, you can get this at Food for Thought on Gower Street) – if you don’t have vegan parmesan, use 3 tbsp of nutritional yeast instead)
  • Salt + pepper, to taste
INSTRUCTIONS
  1. While your cashews are soaking, roughly chop your onion and garlic.
  2. Sautee onion and garlic on medium-high heat with a splash of vegetable broth – add more as it dries up. Cook until onions are translucent and caramelized.
  3. In a high-speed blender, blend the cashews, vegetable broth, butter, onion, garlic, and lemon juice. Transfer back into your pan.
  4. On low heat, add the parmesan and stir until melted. Add fresh thyme, salt, and pepper.
  5. Mix with cooked noodles of your choice (I used spaghetti noodles), and top with fresh thyme and cracked pepper! Enjoy!

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