Wednesday, November 23, 2016

Success -- Dairy Free and Nut Free Creamy Pasta Sauce


I've finally made a vegan creamy sauce for pasta that I love!  It doesn't have any nuts at all like so many of the recipes.  It also uses ingredients I keep on hand.  It is literally made up of soft tofu, lemon juice, water, garlic, onion, salt, and pepper.  I added parsley to mine.

After Brandy of The Prudent Homemaker
talked about marinated artichoke hearts a while back, I decided to pick some up to try incoporating into my diet.  I'm pretty much the only one here who will eat artichokes, but I couldn't think of how I would serve them.  In her suggestion, she uses them in pasta salad.  I have done that and was pleased with the results.  I've also drained some and put on pizza with good results.  This time I decided to pop a few in the microwave briefly to heat them up.  They were perfect on top of this pasta, which is an Aldi find.

For the sauce, I found the recipe online here.  Of course, I made a few changes.  I used onion from the freezer and water sautéed it along with the garlic.  I did add about a teaspoon of Greek olive oil for flavor.  I used bottled lemon juice because it is what I had on hand.  I reduced the salt to 1 1/2 teaspoons and that was plenty.  I added black pepper, because I don't buy white pepper.  I used dried parsley and blended it in the sauce.  In the future, I will probably serve this as an alfredo sauce substitute with vegan chickn and broccoli.  

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