Vegan Alfredo With Veggies Recipes

VEGAN GREEN SPAGHETTI ALFREDO WITH ALL THE GREEN VEGGIES

Steps:

• Option 1 Cashew base: Soak cashews in water overnight. Drain the next day, wash and blend them together with plant-based milk or water, lemon juice, garlic, shallot, dried oregano, salt, pepper and optionally nutritional yeast. Option 2 cream cheese base: .Blend together cream cheese, lemon juice, garlic, shallot, dried oregano, salt and pepper.
• I add olive oil, spinach and/or kale, and basil to the white sauce in the blender bowl. Blend it all together for 1-2 minutes into a smooth sauce.
• Bring water to boil. Add pasta and prepare according to instructions on package.
• In another pot bring a bit of water to boil to steam the veggies in. Once the water is boiling, add the veggies and steam for only 1-2 minutes. They should still be crunchy. Once ready, drain and set aside.
• Heat up a skillet and add olive oil to quickly sauté the other veggies. Once again, they should still be crunchy with just a bit of a char. 1-2 minutes they should be enough.
• In the meantime, heat up the vegan green alfredo sauce in a large sauce pan on low. Make sure it never gets to boil. Once the spaghetti is ready, drain it and add it to the sauce. Swirl it around to get the sauce to stick to the pasta.
• Divide the spaghetti over plates, top it with all the green veggies and garnish with toasted almonds and chopped fresh herbs like basil, parsley and mint.

VEGAN ALFREDO WITH VEGGIES

Steps:

• Put cashews in a small bowl; add enough boiling water to cover. Let stand, covered, for 20 minutes. Drain, rinse, and drain again.
• Heat 1 tablespoon oil in a large skillet over medium heat; add mushrooms and cook, stirring occasionally, until browned, about 5 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes, adding peas and carrots in the last minute of cooking. Drain. Return pasta mixture to the pot. Add mushrooms and spinach; cook over low heat, stirring frequently, until spinach is wilted.
• Whisk 1 1/4 cups water and flour together in a small saucepan until smooth. Simmer over medium heat, stirring frequently, until golden and pourable, about 3 minutes.
• Transfer flour mixture to a blender; add soaked cashews, lemon juice, garlic, salt, 1/4 teaspoon pepper, and remaining 1 tablespoon oil. Blend until smooth.
• Serve sauce over pasta mixture, sprinkled with additional pepper and lemon zest.

VEGAN ALFREDO

Steps:

• Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain the pasta, reserving 1/3 cup of the cooking water.
• While the pasta cooks, heat a large saute pan over medium heat. Add the oil and onions and cook, stirring, until translucent, about 4 minutes. Add the cashews and garlic and cook, stirring, until they're just starting to color, about 4 minutes. Add the vegetable broth and bring just to a boil.
• Transfer the mixture to a blender and add the nutritional yeast, miso and 1 teaspoon salt. Alternatively, keep the mixture in the saute pan; add the nutritional yeast, miso and 1 teaspoon salt and use an immersion blender. Blend until the sauce is thick, creamy and smooth.
• Return the drained pasta to the pot and toss with the sauce. If the sauce is too thick, toss with the reserved cooking water to thin the sauce.
• Sprinkle with chopped parsley, if desired.

VEGAN ALFREDO WITH VEGGIES

Steps:

• Put cashews in a small bowl; add enough boiling water to cover. Let stand, covered, for 20 minutes. Drain, rinse, and drain again.
• Heat 1 tablespoon oil in a large skillet over medium heat; add mushrooms and cook, stirring occasionally, until browned, about 5 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes, adding peas and carrots in the last minute of cooking. Drain. Return pasta mixture to the pot. Add mushrooms and spinach; cook over low heat, stirring frequently, until spinach is wilted.
• Whisk 1 1/4 cups water and flour together in a small saucepan until smooth. Simmer over medium heat, stirring frequently, until golden and pourable, about 3 minutes.
• Transfer flour mixture to a blender; add soaked cashews, lemon juice, garlic, salt, 1/4 teaspoon pepper, and remaining 1 tablespoon oil. Blend until smooth.
• Serve sauce over pasta mixture, sprinkled with additional pepper and lemon zest.