follow  

  • Facebook - Grey Circle
  • Instagram - Grey Circle
  • YouTube - Grey Circle

DISCLAIMER: (C) 2017-2018 CHLOE ANSELMO. ALL RIGHTS RESERVED. I am not a doctor. Medical information and advice provided on Clementine Crossing is provided as an information resource only, and is not to be used or relied on for any diagnostic, prescription, or treatment purposes. Information here should not be a substitute for medical advice. This information does not create any patient-physician relationship, and should not be used as a substitute for professional diagnosis and treatment. Always seek the advice of your physician or health care provider with any questions you may have regarding a medical condition or treatment and before undertaking a new health care regimen, and never disregard professional medical advice or delay in seeking it because of something you have read on this website. Do not stop or start medications without consulting with your health care provider.  If pregnant or breastfeeding, please consult with your doctor before taking any herbal supplements. Clementine Crossing shall have no liability, for any damages, loss, injury, or liability whatsoever suffered as a result of your reliance on the information contained in this site. 

© 2017-2018  Clementine Crossing. Proudly created with Wix.com by Chloe Anselmo

Cheezy Alfredo Sauce

January 28, 2018

 

I LOVE pasta dishes, and veganizing meals is my forte! If you're transitioning to a plant-based diet, trying to live a healthier lifestyle, or simply just want an awesome, vegan dinner idea, you have to try this dish! It's gluten free, oil free, cruelty free, and best of all, healthy! 

 

This "Cheeze" sauce resembles an Alfredo-type sauce. It goes great in so many pasta dishes. I will give an example of a dish I love to add it to, below!

 

 

CHEEZY ALFREDO SAUCE:
INGREDIENTS: ** need at least 2 hours for soaking nuts. 

  • 1 cup of cashews - soaked at least 2 hours, rinsed, drained 

  • *optional:  3 brazil nuts (soak with cashews)  

  • 2 tsp dried Italian seasoning 

  • 1.5-2 tsp garlic powder 

  • 1 tsp onion powder

  • 1 tsp Himalayan salt 

  • 1.5-2 cups water 

  • 1-2 dates - de-pitted

  • 1 tsp ACV (apple cider vinegar) 

  • *optional:  pinch of cayenne 

** NOTE ** This makes enough sauce for 24 oz (two boxes) of pasta. I like to use half of this recipe, just so that the pasta is coated, and save the other half for a pasta dish another night. But feel free to use all the cheese at once, if you like it creamier! 

 

ZUCCHINI & PASTA RECIPE 

INGREDIENTS:

  • 1/2 white onion - chopped 

  • 4 cloves garlic - minced 

  • 3 big zucchini (unpeeled if organic) 

  • 1/2 tsp salt 

  • 1/2 tsp Italian seasoning 

  • Cracked black pepper, to taste 

  • ~ 1/8 tsp crushed red pepper flakes 

  • Water or broth for sautéing. Use ~ 1/2 cup at a time  

  • 12 oz box of pasta. I use jovial GF pasta (found at whole foods) 

  • 1/2lb of spinach -- optional  

 

TIPS:

  • Make the "cheeze" sauce the night before, or morning of, to give it a richer flavor. 

  • Use whatever veggies you like! I'll post a few variations of these recipes on the blog. 

  • Always use low sodium veggie broth or water in place of oil! Use about 1/2cup water for every TBS of oil that would've been used. 

  • Use almonds or macadamia nuts in place of cashews (for "cheese") if you'd like. 

  • PARENTS - use a pinch of turmeric for "cheese" to make it look "cheesier" for kids! 

 

TOPPING IDEAS: 

 

 

INSTRUCTIONS for ZUCCHINI & PASTA RECIPE

  1. Sauté 1/2 onion and minced garlic in 1/2 cup of water or broth ** see note above** 

  2. While onions and garlic cook, wash and chop zucchini, and put a separate pot of water on stove to boil, for pasta. 

  3. Add zucchini to onion & garlic pan, with all seasoning/spices.

  4. While veggies are cooking and waiting for water to boil, prepare your "cheeze" sauce, if you haven't already! ** RECIPE BELOW ** 

  5. Continuously stir veggies. Add pasta to water once it's boiling. Follow directions on pasta box

  6. Once pasta is done, strain, and add pasta, spinach, 1/2 the sauce recipe to one pot. Stir well. 

  7. Add veggies, or serve on top. 

 

INSTRUCTIONS for "CHEEZE" SAUCE: 

  1. Put the rinsed cashews in a [high speed] blender with 1/2 cup of water and pulse a few times.

  2. Add rest of spices, date, ACV, and water, and blend on high until smooth.

  3. Refrigerate until use or set aside while prepping meal 


Thanks for reading, and make sure to follow me on Instagram and Facebook! If you try my recipe, make sure to let me know by tagging me @clementinecrossing on Instagram / or Clementine Crossing on FB, and using the hashtag #clementinecrossingrecipe :)

 

Enjoy !

Share on Facebook
Please reload

Featured Posts

OUR KIDNEYS, FILTRATION, LYMPHATIC SYSTEM, AND ARMPIT DETOX!

Monday, March 19, 2018

1/3
Please reload

Recent