Thing 001: Good food is not "convenient"

[omteddy2006]

Webster's dictionary defines "sauce" as "a flavorful liquid dressing or relish for food." So why did I think anything that came in powder form to which you just added water and stirred continuously would be acceptable?

Second clue I should have heeded: It was a vegan alfredo sauce.

No. Not right. Not good at all...

Comments

[omteddy2006.livejournal.com]

Yes please, on the recipe! I love almond milk. What I am searching for is an alternative to a tomato-based sauce because the acidity bothers me sometimes. It's hard to find "creamy" and "vegan" together in a sauce.

[alesh101.livejournal.com]

If you add a little sugar or molasses to tomato sauce, it cuts the acidity a bit. There is a little bit of sweetness, but it's not too noticeable.

[omteddy2006.livejournal.com]

Did not know that. Molasses is a wonder that is greatly underappreciated.

[alesh101.livejournal.com]

It is. I use sugar in just about anything with a heavy tomato base (spaghetti, chili, even burritos) because it's easier for me. But using it has cut down on the instances of heartburn for me. It's personal choice.

[omteddy2006.livejournal.com]

Molasses is going into my next batch of chili or marinara sauce, whichever comes first. Thanks for the tip. :)

[roh-wyn.livejournal.com]

Ok, this recipe is adapted from somewhere on the internet, but I no longer remember where, lol

1/3 cup raw cashews
1 garlic clove (optional)
3 tbsp nutritional yeast
1 cup almond milk, unsweetened
1 tbsp lemon juice
2 tbsp soy margarine (or other non-dairy butter)
1 tbsp Dijon (optional)
Pinch of nutmeg
Kosher salt, paprika, black pepper (to taste)
Herbs of your choice (to taste)
Pasta of your choice

1. While your pasta is cooking, take all the other ingredients in a blender or food processor and blend. (If you want, you can soak the cashews in a couple of tablespoons of almond milk ahead of time).

2. Drain pasta and put back in pot. Add sauce. Heat over medium heat with frequent stirring. This is where you add any veggies that you're using in your recipe. Broccoli works particularly well with this sauce.

3. Cook until heated through. Sauce will thicken as it stands.

You get about a cup of sauce from the above recipe. I'm told it keeps pretty well if you make more ahead and refrigerate it, but I've never tried.

(You can cut the sauce with a bit of lemon juice or Tamari, if needed).

[omteddy2006.livejournal.com]

Thank you! I will have to try this. Have you ever used cashew butter instead of raw cashews? I have some of that in the fridge.