This is another recipe adapted from Vegan Yum Yum. It’s a really simple “alfredo” sauce for pasta or veggies or potatoes. Instead of cashews, I’ve switched it up with some sunflower seeds and left out the tahini since I can’t eat nuts and don’t like tahini. Simple enough.
3 cups of any pasta *GF pasta is perfect too
1 cup soy or rice milk (or any non dairy milk should work)
1/3 cup rounded, raw, unsalted sunflower seeds ( you can use cashews if you prefer)
1/4 cup Bob’s Red Mill nutritional yeast
3 Tbsp tamari or other low sodium soy sauce *GF double check the tamari to ensure it is a GF brand
2 Tbsp Earth Balance margarine
1 Tbsp lemon juice
2 tsp Dijon mustard
1/2 tsp paprika
1 pinch nutmeg
1 pinch salt
black pepper to taste
(If You like tahini, add 1 Tbsp tahini)
2-3 garlic cloves, crushed or minced (optional but recommended)
Cook pasta until tender but not mushy.
Directly into a blender, add all of the sauce ingredients and blend until smooth. You may need to grind the sunflower seeds or nuts before hand if you have a small or weak blender.
You can serve this immediately over the pasta, adding as much sauce as you would like.
Alternatively, you can pour the pasta and the sauce into a glass 13×9 baking dish and stir well. Sprinkle Italian seasoned bread crumbs over the top and bake on 350 degrees for 15 minutes or until the top is slightly browned and crispy. This is sort of a mock mac and cheese option.