Eating healthy, vegan, gluten free meals doesn’t have to mean living off salads and green juice… there are so many substitutes and healthy options out there that make veganism and clean eating a breeze!!
One of my favorite things to do is cook a healthy, vegan version of someone’s traditionally unhealthy favorite food!
Last week, my sister Amber came to visit me and I knew I had to make her one of her favorite dishes, Fettuccini Alfredo!
I used a vegan, gluten free brown rice pasta with a cauliflower cashew based Alfredo sauce, mushrooms, spinach and hemp seeds.
Now, I’m not really one to follow recipes but here is what I used/how I made the Alfredo:
- 1/2 head of cauliflower (steamed)
- 5-6 cloves of roasted garlic
- 3/4 cup of cashews
- 1/2 lemon
- 1 tbs olive oil
- Garlic powder (to taste)
- Onion powder (to taste)
- Pink Himalyan Salt (to taste)
- A pinch of dried basil
Combine the ingredients in a food processor until smooth. If the sauce is too thick, add a little bit of cashew milk to thin it out. Then, mix in your pasta, sautéed mushrooms + spinach and hemp seeds and you are good to go!!