Menu
If you are like most people I know, you struggle with dinner ideas. You have a few stand-bys that you rotate through. And many times, you just pick-up something that is already prepared from the store, that just requires reheating, knowing you are sacrificing taste and health.
Yet, you just don’t have the time to transform ingredients into a meal that your family may or may not approve and enjoy.
Well, I have an easy make-ahead sauce that will renovate anything from leftover veggies, to pasta, to pizza crust into an indulgent-tasting dinner that your family will beg for again and again.
This silk, “cheesy,” whole-food based Alfredo requires just a few ingredients and reheats beautifully without separating. (Oh, the beauty of avoiding dairy!). And it just happens to be a nutrition powerhouse.
I personally love it over Edamame Linguine, but if you are not ready to take the plunge into bean-based pasta (weird concept, I know), then serve over your go-to pasta, or favorite pizza crust. Roasted garlic is really the magical ingredient, so it’s always a good idea to have plenty in your fridge to make meal prep faster =)
Alfredo Sauce
1 ½ c cooked chickpeas
6-8 cloves roasted garlic
¾ c cashews, soaked for 4 hours and drained
2-3 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tsp sea salt
About 1 c water or veggie broth, for consistency
Blend everything in a high speed blender until smooth and creamy. Serve hot with plenty of roasted veggies over edamame linguine (grain free!) or gluten-free pasta. Top with Parmesan (recipe below). This would also be excellent on homemade pasta! With a little Pinot Grigio, perhaps? 😉
Parmesan
½ c cashews
3 tbsp nutritional yeast
1 tbsp (or to taste), Dried Italian seasoning (salt free with garlic, basil, oregano)
½ tsp sea salt
Add all ingredients to a food processor and pulse until it looks like sand. If you want it to be super fine, you can pass through a fine mesh strainer. This adds great cheesiness to pasta, pizza, salad, etc.