This is my favorite alfredo sauce (low fat with cauliflower, but creamier because of the cashews):
Vegan Fettucine Alfredo
4 heaping cups cauliflower (1 small / medium)
1/4 c. cashews, soaked for 15 mins in boiling water
1 Tbsp minced garlic
1/2 cup soy milk
1/4 cup nutritional yeast
1 TBSP fresh lemon juice
1/2 tsp onion powder
1/4-1/2 tsp salt (to taste)
1/4 - ½ tsp pepper (to taste)
Fettucine pasta of choice
Cover cauliflower with water in large pot. Bring to a low boil and cook for 3-7 minutes, until fork tender. Drain.
Water saute garlic until softened but not brown.
In a high speed blender, blend all ingredients until very creamy and smooth (at least a minute).
Cook pasta per instructions and to your preference
1 can pumpkin or butternut squash (or you can grow & bake your own!)
1/4 cup raw cashews, soaked in hot water 30 minutes
1 TBSP lemon juice
1 tsp salt
1/2 TBSP Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1/4 tsp smoked paprika
1/8 tsp turmeric
1/8 tsp nutmeg
1/4 cup nutritional yeast
Pasta cooked per instructions and to preference
Blend all ingredients in high speed blender for at least a minute and until creamy & mix with cooked pasta. Heat and serve.
Both of the above recipes sound delicious! I make a very similar alfredo sauce, but add mushrooms. Mine doesn't have the lemon juice added, however; that sounds like a wonderful addition!
The "mac no cheese sauce" sounds promising, too. Worth a try!
This simple alfredo base has worked pretty well so far....
1) Saute 2-3 cloves of sliced or minced garlic in a few tablespoons of vegan margarine or olive oil. Saute additional veggie or protein items at this time as well. Then add 1/2 c. 'stock' of your choice. >> I like to use one of the powdered vegan chik'n bouillon mixes, making the 1/2 c. stock a bit more concentrated than usual to account for the nut milk addition. Bring to a simmer while making the milk.
2) To a blender or processor of choice, add 1/2 c slivered almonds and 1/4 c. cashews or cashew pieces....I've used roasted & salted as well as raw unsalted to similar affect. Then add 1-1/2 c water and blend at high speed to create thick-ish milk. Keeping the mix more concentrated during the initial blend helps to get everything well chopped. Then add one more cup of water and blend again to produce the final mixture.
3) Pour the milk mixture into the pan with the sauteed garlic and broth. Salt and pepper (and a pinch of nutritional yeast if desired) to taste. Bring to a simmer while stirring. The almond-cashew characteristics will cause thickening with heating. Use on noodles of all types and stripes.
I just made a curried pasta in my electric pressure cooker inspired vaguely by an internet recipe, but modified by what I tend to have.
Quart of homemade veg stock went into the cooker first.
Dumped a pound of noodles in next. (If your noodles are a shape that wants to all line up and clump like spag or fettucini, then criss-cross them as they go in.)
Made a curry sauce to pour over the top (no stir) consisting of:
1) one can coconut milk
2) quarter cup of whatever chili paste ya got
3) two tablespoons of garlic powder or equivalent minced fresh
4) a heaping tablespoon of whatever curry powder (garam masala) you have, or curry paste if that's what you buy.
5) a teaspoon of salt
6) a tablespoon of ginger paste from running over a knob of fresh ginger with a microplane.
Whisked that all up together, poured it into the electric pressure cooker, set the cooker for three minutes at high pressure. (Depending on what noodles you got, basically use the shortest cooking time on the box/bag, divide by two, subtract another minute.)
Twelve minutes of natural pressure relief after the cooker dings done, then loose the rest of the pressure and open up. Stir, then (if you want healthier more whole food and less processed carb) stir in a couple of pounds of vegetables -- I like the simplicity and taste of steam-in-bag frozen corn and peas, steamed before adding.
I've really enjoyed a simple red sauce with butternut squash.
Peel, cube and boil your b-nut squash until it's it's super soft then blend it or mash it. I use one ultra mini squash per pint jar of tomato, so maybe 1:1 ratio in cups?
Throw some onions, mushrooms and garlic into a pan with olive oil to sautee. Maybe 1/3c onions, a few cloves of garlic, and as many mushrooms as you like. Adjust as desired. Once they're brown and a little soft throw in your squash and tomato sauce. Oregano, parsley, salt to taste. A pinch of red pepper flake if you're adventurous. Throw in maybe 3tbsp-1/4c your favorite red wine and just a wee pinch of sugar. Toss in a big stem of fresh basil here.
You can also add 2-4tbsp of a a non dairy unsweetened milk (or regular if you're so inclined) but it doesn't need it.
Simmer until all the veggies are cooked and the sauce is as thick as you want it. Pull the basil out when you're done cooking.
I like to serve it over rainbow noodles and carrots cooked in the same pot. If you cook those first with a steamer basket on top you can cook the squash with them in the steamer basket and make the squash cooking easier. Then drain them into a colander and use the same pot for the sauce it's a one pot meal. Zucchini is a great addition here too. I like to cook the zucchini with the mushrooms and onions. I think it's a great easy meal to pack in a bunch of veggies in my diet or serve to my veg*n friends.
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