Making Easy “Cheesy”: GF & VGN Creamy Alfredo Pasta
I’ve found it interesting to pay attention to the things that spark creativity. With my insane OCD, a clean, perfectly made home with always do it for me. Since we’ve moved into our new home, just staring at my kitchen seems to do just the trick. When I was younger, I longed to be the person you see in the window in their kitchen – twirling around while cooking, wine glass in hand. It makes me laugh and feel pride in the fact that I’ve become that person.
My last post I wrote a lot about specific brands of vegan cheeses that I love (which is important because there are a lot of bad ones out there). When looking specifically at pasta dishes, I like to make my own vegan cheesy sauce instead and see what I can create. I start with butter & garlic then tend to add non-dairy milk, nutritional yeast, herbs I have on hand and spices. This is exactly how this vegan Alfredo sauce came to be.
Making Easy “Cheesy”: GF & VGN Creamy Alfredo Pasta
Serves 2
- 3/4 box of GF Pasta, cooked
- 1/4 cup vegan butter
- 4 garlic cloves, minced
- 3/4 container of vgn cream cheese
- 1/4 cup nutritional yeast
- 1/2 lemon, juiced
- 1/4 cup low sodium vegetable broth
- 1/4 cup non-dairy milk, I used cashew milk
- 1/4 cup sage, chopped
- 1/4 cup chives, chopped
- 2 cups spinach
- salt
- pepper
- crushed red pepper
Method
- Over medium/high heat melt vgn butter then add chopped garlic. Stir for about 1 minute then add in vgn cream cheese. Whisk together until cream cheese has melted. Add nutritional yeast, lemon juice, vegetable broth, cashew milk, sage & chives. Whisk together adding salt and pepper as you go.
- Add 2 cups of spinach to the sauce and let wilt. You can cover the pan if you need to in order for spinach wilt faster. Reduce to low heat then add in cooked GF pasta. Stir until all noodles are evenly coated with sauce. Add more salt and pepper if needed.
- Divide into 2 plates then top pasta with crushed red pepper. Ready to serve!
