It’s been so long since I’ve blogged! Most sincere apologies, bloggers… I intend to return with some stellar food porn and a recipe or three. The past few months haven’t been a whirlwind of recipe testing or dish creating or food adventuring, yet there are some delicious things to report. Also, next month I will be attending the second Vida Vegan Conference in Portland! And you KNOW there will be tons of spectacular eats to share afterward…
A few weeks ago I was checking out the pasta sauce aisle of a local health food store and discovered a jar of vegan pesto alfredo sauce! Yet, at $7 a jar I was hesitant to try it… and so I perused the ingredients and thought “I can definitely make this myself”. And so, behold: spinach-basil fettuccine alfredo.
The sauce ended up being a perfect balance of creaminess and a mellow bite from the fresh basil and lemon juice. Definitely making plans to whip this up again. The recipe is approximate, as I just threw ingredients into my Vita-Mix. Enjoy!
Spinach-Basil Alfredo Sauce (gf/sf)
1 16 oz bag of brown rice pasta (fettuccine, rotini, angel hair, etc.)
1 cup raw cashews
1 – 1 1/2 cups almond milk
1 – 1 1/2 cups fresh basil leaves
large handful baby spinach
1 Tbs lemon juice
2 Tbs nutritional yeast (optional)
garlic powder, salt, fresh cracked black pepper to taste
- Boil your pasta and set aside.
- Using a high-speed blender, blend the cashews, 1 cup of the almond milk, basil, and spinach until it reaches a creamy consistency. Add more almond milk if needed to thin the sauce. Add the rest of the ingredients. Pour over pasta and NOM. Makes 5-6 servings.
See you soon, bloggers!