It’s Friday—time to dive into this week’s plant-based faves! Let’s keep it wholesome, flavorful and completely dairy and oil-free.

Creamy Plant-Based Alfredo Sauce
A luscious, comforting dish made with blended cashews, garlic and nutritional yeast. Perfect for cozy dinners without compromising on flavor. Here’s how to make it:

Ingredients:

  • 1 cup cashews (soaked for 4-6 hours)
  • 1 ½ cups unsweetened plant-based milk
  • 2 garlic cloves (or freshly roasted garlic)
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • Your favorite pasta (whole grain or gluten-free if preferred)

Instructions:

  1. Blend cashews, plant-based milk, garlic, nutritional yeast, lemon juice, salt and pepper until smooth and creamy.
  2. Cook pasta according to package instructions.
  3. Toss the pasta with the creamy sauce in a large skillet over low heat until well-coated.
  4. Serve with fresh parsley and a sprinkle of plant-based Parmesan, if desired.

Tip: Add sautéed mushrooms, spinach or steamed broccoli for extra nutrients and flavor!

If you’d like more information on how I roast my garlic for enhancing more recipes, please reach out.

Oil-Free Kitchen Hack:
Roast your veggies to perfection by tossing them in a mix of lemon juice, balsamic vinegar and spices. You’ll love the caramelized goodness!

Wishing you a weekend filled with vibrant health and delicious eats.

I hope you enjoy making and savoring this recipe. Let me know how it turns out on my Social Media, and feel free to share your photos and feedback! 💚