Sunday, March 27, 2011
Creamy Vegan Baked Alfredo
So, um, this is fantastic :D I modified the sauce recipe from Vegan Yum Yum. The sauce is so quick to make: I just did it in the food processor. I was cooking for two and only had 8 ounces of brown rice pasta, so I spiralized zucchini, stirfried some spinach in garlic and tossed it all together! Covered with panko breadcrumbs, I baked it until the sauce thickened up and it was nice and crispy :) This dish was super creamy and full of flavour. The mix of ingredients is perfect. I tried making a vegan alfredo once years ago that was so disappointingly bland: this makes up for it, 100-fold :) Both myself and my dinner guest were super impressed with this dish <3 lovelovelove. It sounds like a lot of work but I promise it's not, and it's way worth it. Here are my mods:
For the sauce:
1 cup almond mylk
1/3 cup raw, unsalted cashews, soaked & drained
1/4 cup nutritional yeast
3 tbs Bragg's liquid aminos
2 tbs Earth Balance margarine
1 tbs tahini
juice from 1/2 lemon, about 1 tbs
2 tsp dijon mustard
4 cloves garlic, minced
black pepper, to taste
8 oz brown rice rotini pasta, uncooked
1 medium zucchini, spiralized
4 cups spinach, chopped
2 cloves garlic, minced
2-3 tbs water, for frying
1/4 - 1/2 cup panko bread crumbs
1) Preheat oven to 400 degrees. Cook pasta according to package directions. Set aside.
2) Meanwhile, process cashews in a food processor until finely chopped. Add remaining sauce ingredients and process until smooth. Set aside.
3) Stirfry spinach, garlic, and water together until spinach is wilted.
4) Toss together noodles, zucchini, spinach, and alfredo sauce in a casserole dish. Top with panko breadcrumbs and bake 20-30 mins, until sauce is thickened and bubbly, and dish is gently crisp.
5) Taste, savour, love :)
peace, love, food <3