Chorizo and spinach frittata with tomato compote (recipe)
Bring bold flavor to your breakfast, brunch or dinner table with this hearty frittata that's packed with protein.
Traditional alfredo sauce calls for heavier ingredients, such as oil, butter, cream and cheese. But what if you could create this rich and luscious sauce using dairy-free and vegan ingredients?
For people trying to cut down on dairy — or follow a vegan diet — this alfredo alternative is just as delicious as the original, and pairs perfectly with pasta or veggies. How’s that for comfort food?
What's more, if you — or loved ones dining with you — have nut allergies, sunflower seeds can be used as a substitute for cashews.
Vegan cashew alfredo sauce (recipe)
Prep time:
10 minutesTotal time:
40 minutesServings:
6 ServingsIngredients
1 cup of raw cashews
Juice from 1/2 of 1 large lemon
3/4 cup hot water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon pepper (black or chili flakes)
Directions
1
Step 1: Prepare the Cashews
Soak your cashews in water for at least 30 minutes to soften. While waiting, prepare remaining ingredients.
2
Step 2: Blend the Ingredients
Add cashews, water, lemon juice and seasoning to a high-power blender. Process until there aren’t any cashew bits left, leaving you with a smooth and creamy sauce.
3
Step 3: Serve and Enjoy
Serve over pasta, vegetables or your choice of protein. Store leftovers in the refrigerator for 3 to 5 days.
Nutrition facts per serving: Carbohydrates = 8 grams; Fat = 9 grams; Protein = 4 grams
Recipe courtesy of This Healthy Kitchen.
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