I read a lot of plant-based blogs and the one thing that I read over and over again is how difficult so many bloggers found it to give up cheese when they became vegan. To be honest, I haven’t really struggled with it too much; I mean, I don’t wake up in the middle of the night wanting to gnaw of a block of cheese or anything.
There’s so many amazing vegan alternatives to dairy, which are way healthier btw, that I don’t see how anyone could miss cheese. This creamy vegan pasta recipe is a good example.
While alfredo or carbonara sauces are usually made with tons of cheese, there’s more than one way to make an equally satisfying and delicious plant-based creamy pasta sauce.
I’ve seen versions using cashews, cauliflower, and various forms of non-dairy milk. I wanted this recipe to be super fast and easy, ready in thirty minutes type of dish, so I selected the third option and went with almond milk.
Sundried tomatoes, basil and garlic make the holy trinity of Italian cooking (which also work great in risotto) and are so packed with flavour that nothing else is needed in this dish. However, if you really want to infuse it with a super cheesy flavour, you could add in some nutritional yeast while the sauce is simmering, but trust me, it doesn’t even need it.
Amount Per Serving: Calories: 937 Total Fat: 63g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 55g Cholesterol: 0mg Sodium: 606mg Carbohydrates: 74g Net Carbohydrates: 0g Fiber: 16g Sugar: 9g Sugar Alcohols: 0g Protein: 31g