So, growing up with a mother who had Celiac disease (I’m talking way before gluten was a hot topic) I had the “privilege” to try all sorts of grain free pasta fifteen something years ago. I’ve found red lentil pasta to be my favorite as of late, though, I try to switch up all the foods I consistently eat, that way my diet is never stagnant. I can go into pasta for an entire day, with pleasure, I mean, we ALL love pasta, right?
This weekend I made it my mission to get creative in the kitchen and figure out a creamy sauce that wasn’t high in fat. I’m a sucker for a good cashew-cream sauce, it’s kind of my go-to, but the fat content was absolutely demolishing any dreams of keeping my diet balanced. This recipe is down-right delicious and I didn’t expect to fall in love with tofu all over again. I do try to keep soy-based products at a minimum, however, it’s solemnly in my diet, and I personally feel the exchanging cashew-cream sauces for creamy sauces high in soy are quite alright. It’s safe to say I will be experimenting in the coming weeks and see what else I can do with this highly versatile food.
Oh, I’ve been on a strict budget as of late, so I will be posting the approximate cost of my meals, as well as nutritional information whenever possible! I’d like to help crush the myth that living a vegan lifestyle doesn’t have to come at a high price tag.
Prep time for this green machine is incredibly quick (especially if you have a powerful blender aka the heart of my kitchen: my vitamix) Of course, you can change things around according to your dietary needs and your taste buds, feel more than free to merely use this as a guide of sorts!
Prep time: legitimately under 5 min.
- 349g silken tofu (I used one small package)
- ~3 tsp of nutritional yeast
- 2 cups FRESH basil
- ¾ cup of almond milk
- ½ tsp onion powder
- Juice from ½ a lemon
- 4 cloves raw garlic
- The tiniest bit of yellow miso – it’s my secret! Gives the perfect hint of funk for vegan cheeses!
- Salt and pepper to taste!
– BLEND INTO SAUCE-
That’s it! So freakin’ easy! Heres the nutritional info too! I made this for lunch for the week, and I was able to get 5 servings from it! Hope you gain some inspiration from this & let me know if you find any amazing additions!