I have been eating a vegan diet now for about 6 months and I have to say I have not missed eating meat that much at all. I do have to be honest and confess that there have been times when I have been in the presence of my mothers fried chicken that I want to cave but I don’t I think the biggest thing for me to give up has been cheese. I miss its creamy texture when melted and added to pasta or to have it grilled into a sandwich. Trying to substitute that has been difficult I know there are cheese alternatives out there but in my research you have to read labels carefully because not all non dairy cheese is vegan. They can be tricky with the ingredients so I do my investigating and I’m always plotting and thinking about what I can use to create the perfect cheesy sauce.
As I was sitting at my desk at work today I had a brainstorm from out of no where I came home and started scurrying around my kitchen to gather my ingredients. I felt like a mad scientist going from the fridge to the pantry and grabbing my spices Those hamsters were really spinning that wheel up there in my head.
Thus I introduce to you …….
Roasted Red Pepper & Walnut Alfredo Sauce
1 Roasted red bell pepper * See note at bottom of recipe
3/4 cup toasted walnuts
1 1/2 cup almond milk
1/3 cup nutritional yeast
1 Tbsp garlic powder
1 tsp salt
1/2 tsp ground black pepper
1/8 tsp cayenne pepper or more if you like a lot of spice
Warm Almond milk and add yeast and spices while peppers are roasting. Place all ingredients into a blender or processor and blend.
Once blended place into sauce pan and add in 1 Tbsp flour mixed with 1 Tbsp water to thicken sauce. Heat until thickened a bit and serve over your favorite pasta
I have to say not too many of my brainstorms turn out to be great the first time around but this was very delicious. It was warm and toasty and hit the spot for a cheesy sauce craving It’s not even got out of the 30 degree temps here today but this sauce warmed me all the way down to my toes
Happy Hump Day Everybody