Baked lemon poppy seed donuts (v+gf)

Vegan + gluten free donuts that taste JUST as good as the real deal! I’m tellin ya, these are delish. Mother’s Day is this weekend and my Lemon Poppy Seed Donuts are the perfect light/healthy sweet treat to make for breakfast or brunch. I love all things lemon and these are just what I want to eat on Mother’s Day morning, preferably brought to me in bed with a cup of coffee! The donuts are baked instead of fried making them much quicker and easier to make. You can even make them the night before so there’s no stress the day of. Super simple, full of flavor & guilt free!

Vegan + GF Lemon Poppy Seed Donuts

Ingredients:

DONUT BATTER:

1/4 cup packed brown sugar

1/4 cup granulated sugar

Zest from 2 lemons

1/4 cup coconut oil, melted

2 Tablespoon Earth Balance vegan butter, melted

1 flax egg (in a small bowl combine 1 Tablespoon ground flax + 2 Tablespoons water, let set for 2 mins)

3/4 cup unsweetened almond, coconut or soy milk

Juice from 1 lemon

1 cup gluten free all purpose flour

1/4 cup almond flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

1 1/2 teaspoon pure vanilla extract

1/2 Tablespoon poppy seeds

GLAZE:

1 cup powdered sugar

1 Tablespoons soy creamer (or dairy free milk/cream)

Juice from 1 lemon

Lemon zest, poppy seeds + edible flowers for garnish

Directions:

Preheat your oven to 400 degrees.

In large bowl or mixer fitted with paddle attachment mix melted coconut oil, melted vegan butter, brown sugar, sugar, vanilla extract, flax egg and lemon zest to combine. Add in almond milk (or dairy free milk of your choice) and lemon juice, mix.

In a separate bowl sift together gluten free flour, baking soda, baking powder and salt. Add in almond flour and stir to combine.

Slowly add the dry ingredients into the wet ingredients, then add in the poppy seeds and mix until smooth. Make sure everything is combined and there are no lumps. But do not over mix!

Spray the donut pans with pan spray. Spoon the batter into the donut pans, or using a piping bag, pipe the mixture into the pans just slightly under the rim.

Place into the oven and bake for approximately 20 minutes until slightly golden and the cake springs back when touched.

Remove from oven and let set for a second before turning pans over onto a cooling wrack and popping out the donuts. Let the donuts cool completely before dipping into glaze. For best results allow them to cool before tasting, the texture will develop as the donuts cool.

While your donuts are cooling make the lemon glaze. Place powdered sugar, soy creamer (or dairy free milk) & lemon juice into a small bowl and whisk until smooth. You can add more dairy free cream if the mixture is too thick or more powdered sugar if it is too thin. It should look glossy and be of dipping consistency. Dip your donuts into the glaze and place onto a parchment lined tray.

Once all of the donuts have been dipped you can garnish with lemon zest, poppy seeds & edible flowers. (viola, pansy, nasturtium, marigold, etc)

Let the donuts hang out until the glaze has set (try not to dig in quite yet!)

Store the donuts in an airtight container for 1-2 days.

These donuts are so delicious & perfect Mother’s Day or any day for that matter. Simple to make & almost too pretty to eat! (almost)

Enjoy!

Vegan + GF Carrot Cake Donuts

I know what you’re thinking, vegan and gluten free donuts, how could these possibly be any good!? Well my friends I am here to tell you that they are delicious. Vegan + gf baked goods CAN be just as scrumptious as the real deal! Not only does it offer a healthy alternative but it is fun to get creative with different ingredients in the kitchen.

With Easter right around the corner these Carrot Cake Donuts are the perfect treat for Easter breakfast or brunch. The donuts are baked instead of fried making them much quicker and easier to make. Grab your apron and get in the kitchen, these donuts are simple and fun to make. If you have little ones, let them help. Baking is a great way to get your kids involved in the kitchen, they’ll love it!

They even made an appearance on Fox 2 News St. Louis and were a huge hit!

Vegan + GF Carrot Cake Donuts

Ingredients:

DONUT BATTER:

1/2 cup packed brown sugar

1/4 cup coconut oil, melted

1 Tablespoon Earth Balance vegan butter, melted

1 flax egg (in a small bowl combine 1 Tablespoon ground flax + 2 Tablespoons water, let set for 2 mins)

3/4 cup unsweetened almond, coconut or soy milk

1 cup gluten free all purpose flour

1/4 cup almond flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 1/2 teaspoon pure vanilla extract

1 1/2 cups shredded carrots (approx. 2 large carrots or 4 medium)

GLAZE:

1 cup powdered sugar

2 Tablespoons soy creamer (or dairy free milk/cream)

1/4 teaspoon vanilla extract

Shredded coconut (garnish, optional)

Directions:

Preheat your oven to 400 degrees.

In large bowl or mixer fitted with paddle attachment mix melted coconut oil, melted vegan butter, brown sugar, vanilla extract, flax egg and shredded carrots until combined. Add in almond milk (or dairy free milk of your choice) and mix until smooth.

In a separate bowl sift together gluten free flour, baking soda, baking powder, salt, cinnamon + nutmeg. Add in almond flour and stir to combine.

Slowly add the dry ingredients into the wet ingredients and mix until smooth. Make sure everything is combined and there are no lumps. But do not over mix!

Spray the donut pans with pan spray. Spoon the batter into the donut pans, or using a piping bag, pipe the mixture into the pans just slightly under the rim.

Place into the oven and bake for approximately 20 minutes until slightly golden and the cake springs back when touched.

Remove from oven and let set for a second before turning pans over onto a cooling wrack and popping out the donuts. Let the donuts cool completely before dipping into glaze. For best results allow them to cool before tasting, the texture will develop as the donuts cool.

While your donuts are cooling make the vanilla glaze. Place powdered sugar, soy creamer (or dairy free milk) and vanilla into a small bowl and whisk until smooth. You can add more dairy free cream if the mixture is too thick or more powdered sugar if it is too thin. It should look glossy and be of dipping consistency.

Once all of the donuts have been dipped you can garnish with shredded coconut, chopped pistachios, fresh lavender or a garnish of your choice.

Let the donuts hang out until the glaze has set (try not to dig in quite yet!)

Store the donuts in an airtight container for 1-2 days.

These donuts are the perfect healthy-ish treat for Easter or any day for that matter. I hope you enjoy these as much as I did (Max + Ella loved them too!) Have a blessed Holy Week and a lovely Easter with your family & loved ones!

Vegan Lettuce Wraps

While I was making this dish I honestly wasn't sure how it was going to turn out. I just kept adding a little of this & a little of that, but the end result was too delicious not to share! These lettuce wraps are so fresh, crisp and savory. Take this dish to the next level by making my sweet umami sauce to drizzle on top or dip right on in. Seriously, so good! 

For the filling:

1 green onion- chopped (feel free to add more)

1-2 Tbsp olive oil 

1/4 cup fresh cilantro- chopped

1 cup mushrooms- chopped fairly small

1 can garbanzo beans- drained (no need to rinse)

1/2 cup frozen peas 

2 cups cooked green lentils 

1 cup frozen cauliflower rice 

1/4-1/2 cup low sodium soy sauce 

1 tsp fresh grated ginger

2 tsp sesame oil 

2 tsp rice vinegar 

1 pinch of red pepper flake

salt & pepper to taste 

Heat olive oil in a large skillet over medium heat. Add in green onions & cilantro and sauté until fragrant & softened, approx 1 minute. Toss in mushrooms and sauté until tender. Next, add in the remaining ingredients: garbanzo beans, frozen peas, cooked lentils, frozen cauliflower rice, soy sauce, spices, etc.  Sauté for several minutes until all veggies are tender yet still have a little crispness to them. Turn heat to medium-low and let simmer, stirring occasionally and adjusting seasoning to your liking. 

Sweet Umami Sauce (pure deliciousness) 

1/4 cup soy sauce 

2 Tbsp sesame oil 

2 Tbsp rice vinegar 

1/2 tsp fresh or ground ginger

2 Tbsp seedless blackberry jam or any jam you have at home

In a small bowl, whisk all ingredients together. So simple yet so complex. This is also the perfect dipping sauce for sushi! 

To assemble: 

1 head of crips romaine lettuce

Wash, dry and separate the lettuce. Fill the lettuce with the filling & top with sweet umami sauce! YUM!

Pesto "Cream" Sauce Pasta

The time of year is approaching where fresh basil will be grown in abundance & I can't wait! I love all things basil and this Pesto Cream Sauce is out of this world. It reminds me of when I traveled to Italy with a few girl friends of mine. We went to the local market in Florence, picked up some fresh handmade pasta, a block of parm cheese, cream & a jar of pesto and headed back to our apartment to make dinner. That was the first time I've ever had a pesto cream sauce and dang it was so good.

I have dreamt of that pasta many times, hoping to someday recreate it. I am now dairy free and am delighted to say that I have discovered a way to make it so similar & so delicious that you wouldn't even know that it's vegan!  I combined homemade Pesto + my Cashew Cream Sauce to make a bright, flavorful & creamy pesto sauce. I can't say for sure but I have a feeling you will want to go back for seconds.... and thirds.

Now let's open up a bottle of wine (a crisp Sauv Blanc or buttery Chardonnay would pair beauitfully) & get cooking! 

 

First things first, start by preparing your Cashew Cream Sauce - (Click to be directed to the Cashew Cream Sauce recipe) pour into a bowl and set aside. (No need to wash your food processor, you will be making the pesto in it too.) You will need approx 1- 1 1/2 cups for this dish. Refrigerate or freeze the remaining sauce for a future meal! This sauce is a two step process so first make your cashew cream and then make your pesto. I know it may seem complicated but it is actually super simple to make! See below for the pesto recipe. 

For the Pesto:

2 cups fresh Basil 

1 Tbsp Walnuts 

1/4-1/2 cup extra virgin olive oil

1/2 lemon- juiced 

1/4 tsp salt 

Combine basil, walnuts, lemon juice & salt in a food processor. While the machine is running, slowly drizzle in olive oil until the pesto is smooth. Pour into a bowl & set aside. 

For the pasta:

8 -10 oz or roughly half of a 16oz bag of Capellini pasta (Penne works wonderfully with this sauce too!)

1 bunch of asparagus, chopped (or veggies of choice)

1/4 cup vegetable broth or white wine 

1 cup chopped aruglua

salt & pepper to taste 

2 Tbsp EVOO (extra virgin olive oil)

optional add ins: 1/4 cup chopped onion, 1 clove minced garlic

Fresh chopped Basil for garnish

Directions:

In a medium stock pot bring water + 1 teaspoon salt to a boil. 

While your water is coming to a boil, in a medium/large skillet sauté 2 Tbsp olive oil, (onion/garlic till translucent if desired) & then add in the  asparagus. Sauté until the asparagus are slightly softened but still crisp. Deglaze the pan with the 1/4 cup of veggie broth or white wine. Just let this hang out & simmer on low. 

Once your water has come to a boil, break capellini in half and add to the pot. Stir to ensure the noodles do not stick together. Cook the pasta until al dente, approximately 3 minutes. 

Now this is a super important step! DO NOT I repeat DO NOT ever drain your pasta water. It is an essential ingredient to all pasta sauces. I learned this trick from my girl Lidia on PBS Create and I am forever grateful. It makes me happy to now pass on this secret to you! 

So, using a pasta ladle or small strainer with a handle, scoop out the pasta directly into the skillet with your asparagus and broth. Using tongs stir the pasta allowing all the ingredients to mingle. Then add in your pesto and start with 1 cup of cashew cream sauce. Stir to combine. Add in the chopped arugula.

Next, this is where your pasta water comes into play. Start with ladling 1 scoop of the hot pasta water to your pasta(approx 1/4 cup at a time). Stir with tongs to make sure all of the noodles are coated with the creamy pesto. If you like your pasta a bit more saucy, add more pasta water! If you feel it’s too thin then add in more cashew cream. Simple as that! 

Serve on a large plate or bowl & garnish with fresh chopped basil. Sprinkle on some vegan parmesan cheese if you have it!  Bon appetite! 

Cilantro Lime Burrito Bowl

Burrito bowls are so easy to make and are perfect for a quick lunch or dinner.  It's one of those healthy meals that you actually feel full after eating and is ridiculously tasty. I usually just add whatever veggies, rice & beans I have on hand but this combo is one of my favorites! The Cilantro Lime sauce adds a delicious creaminess to the dish and gives it that extra pop of flavor. 

Cilantro Lime Burrito Bowl:

Serving size: 1 

1 cup cooked Brown Rice - If I don't have any cooked rice on hand I use Trader Joe's frozen brown rice, it's quick & easy. 

1/4 cup Black Beans - I warm the entire can (drained) in a sauce pan with a little chili powder, s&p and cumin. Then save the leftovers for a salad or soup later that week. 

1/4 cup cooked Green Lentils- I make my own (directions on the package) and save the leftovers. But if you are in a bind Trader Joe's has delicious precooked lentils. 

1 small ripe Avocado - sliced 

5 Cherry tomatoes- halved 

1/4 cup Arugula 

1 Lime wedge 

1 Tbsp fresh Cilantro- chopped

1 Tbsp Olive oil - drizzle on top 

1/4 tsp Chili powder- sprinkle on top

Cilantro Lime Sauce: 

1 avocado 

1/2 cup fresh Cilantro 

1 - 2 Limes -juiced 

2-3 Tbsp Extra virgin olive oil 

Water to thin 

Dash of salt & peppa

In a food processor or blender, combine all ingredients except olive oil & water. Slowly drizzle in olive oil. Add water 1 Tbsp at a time until it becomes a smooth & creamy sauce. 

To assemble: 

Feel free to add in any extra veggies or whatever you have at home to make it your own! It helps to have your rice & lentils already prepared to make this dish super quick. If you have these items prepped you can whip it up in under 10 mins! 

I like to arrange mine all pretty but you can literally just toss everything in a bowl, drizzle some Cilantro Lime sauce on top and dig in! 

Pairs perfectly with tortilla chips & my Blood Moon Margarita!  

Ella's Spinach Banana Muffins

These spinach + banana + blueberry muffins are seriously good and are Ella's favorite! I know you're probably thinking, why would you put spinach in muffins? Well, why not?! Spinach is a mega super food full of all the good stuff you need & want for your kids (and yourself). I make these weekly in my household, in fact I made a batch yesterday (15) and there is ONLY 1 left! (I did share with family, but still.) They are THAT good and good for you, I mean it when I say they're guilt free. I don't have to feel bad if I give Ella more than 1!

They are vegan, can be made gluten free, & only have 3 tiny teaspoons of raw sugar, the bananas provide the rest with their natural sweetness. They are perfect for breakfast or a mid-day snack and are so simple to make!

I love to spread a little almond or cashew butter on top, as Ella would say, "mmmm!" #EatGreenThings

Ingredients:

Makes 12-15

1 cup Almond flour 

3/4 cup All purpose flour

* to make gluten free use 1 cup ground oats + 1 cup almond flour or 2 cups ground oats* 

1/4 cup Ground flax

2 tsp Baking powder 

1/2 tsp Baking soda

1/2 tsp Salt

3 tsp Raw Sugar

1 tsp Cinnamon

---

2 heaping cups of Spinach

1/2 cup Soy milk or unsweetened almond milk 

3  Bananas, very ripe

1/4 cup Coconut oil

2 Tbsp unsweetened apple sauce 

1/2 cup fresh or frozen blueberries (I like the frozen wild blueberries from Trader Joe's bc they're mini!) 

Directions:

Preheat oven to 350 degrees. Prepare you muffin/cupcake pan by lining with cupcake liners or spray with pan spray. 

In a food processor (I love my Ninja) puree the spinach and dairy free milk. Add the bananas & coconut oil and blend until smooth. 

In a medium mixing bowl whisk together the dry ingredients. Pour the spinach/banana mixture + apple sauce into the dry ingredients and mix until there are no lumps. Add the berries into the batter and stir a few strokes to incorporate the berries, do not over mix! Using a medium ice cream scoop  (with trigger) or a spoon, divide batter among 12-15 muffin tins. Bake at 350 degrees for approximately 25 minutes until the tops are slightly golden and springs back when touched. It's hard to do but try to wait until they are completely cooled before you dig in so the texture has time to develop!

Hope you like them as much as Ella & my family does!! 

Gosh, I just love her tiny little hand! She's ready to dig in!  

Lentil Tacos

It's Tuesday so that means we're having tacos for dinner! There's something about Taco Tuesday that makes you feel like it's the weekend. And we all know we need that feeling during the week! So pull out the chips & salsa, mix up some of my Blood Moon Margarita's & let's celebrate the day.

Lentils are a must have in my pantry. Ella loves them plain, but I love to add them to soups, salads, burrito bowls and tacos! The first time I had green lentils from Trader Joe's I was like dang these would make the perfect vegan "taco meat." They have a nutty, hearty flavor & their small size gives just the right texture for a taco. Packed with protein, iron & naturally gluten free lentils are a great addition to many meals! 

Lentil Tacos

Serves 4-6

Let's start by preparing the lentils. This can totally be done ahead of time and can be kept in your fridge for up to a week! 

1 cup green lentils 

2 1/4 cups Vegetable broth (or water) 

In a medium sauce pan bring contents to a boil. Reduce heat to low and simmer with the lid on until lentils are tender and most of the liquid is absorbed, approx 30-40 minutes. 

This will make a decent amount so I like to leave them plain and serve with their natural flavor so I can use the leftovers in various ways the rest of the week. 

Next we will make some seasoned beans, this is where the taco spices come in. Feel free to use a taco seasoning packet or make your own! You can also sauté some onions before you add the beans to the skillet. Do your thing! 

2 cans of beans, I like to use 1 can pinto, 1 can black beans or white beans. But you can mix it up! 

2-4 tsp Chili Powder (depends on how spicy you like it!)

1/2 tsp Chipotle powder 

1/2 tsp Paprika 

1/2 tsp Cumin

1/2 tsp Salt

1/2 tsp Pepper

2 Tbsp Vegetable broth or water 

Drain the liquid from both cans of beans, but do not strain. Add seasoning and heat on medium-low heat for 10-15 minutes. Add broth or water and stir to make it a little saucy. 

Time for the toppings. This is where you can have fun with it and chop up whatever you want! I decided to use the following:

1 cup chopped spinach 

2 avocados, diced

1 red pepper, diced

3 green onion, sliced

1 cup cherry tomatoes, diced

I used soft Whole Wheat Tortilla's for my shell. But you can use hard shells, turn it into a taco salad or a burrito bowl with some rice! 

To assemble

Heat up your tortilla shell on a skillet or place in the microwave for 20 seconds. Scoop on some lentils and beans & top with your toppings of choice. This is such a simple and healthy dish! You definitley won't feel guilty going back for seconds...or thirds!  

Root Vegetable Tagine

All my St. Louis friends, if you haven’t been to OLIO in Tower Grove, please do yourself a favor and go! It is the perfect spot for a date or night out with your friends and their Israeli cuisine, cocktails and atmosphere are unlike any other. My spiced up Simple Homemade Hummus topped with paprika, fresh herbs, tahini & olive oil is inspired by their King of Kings Hummus - by far the best hummus I’ve ever had. Another one of my favorites from OLIO is the Root Vegetable Tagine. Aromatic, creamy & so delish. This recipe may seem like it has a lot of different ingredients, so feel free to explore different root veggies and if you don’t have all of these spices feel free to use what you have. But I highly recommend incorporating these spices into your spice cabinet! Tagines are traditionally cooked in earthenware pots but I developed this recipe with simplicity in mind for cooking in any kitchen. 

So open up a bottle of wine, put on some Leon Bridges and let’s get cooking! 

Roasted Root Vegetables

Serves 2-4

2 medium/large sweet potatoes, diced (I like to keep the skin on, but up to you!)

2 medium beets, peeled & diced (2 red or 1 red & 1 golden)

2-3 carrots, peeled & diced (purple & yellow carrots are fun to add too! 

2 medium parsnips, peeled & diced 

1/2 Tbsp fresh mint, chopped 

1/2 Tbsp fresh dill, chopped 

1/2 Tbs fresh parsley, chopped 

1/2-1 tsp cumin

1/2-1 tsp curry powder 

1/2-1 tsp tumeric 

1/4 tsp paprika

1/4 tsp groung nutmeg 

1/4 tsp cinnamon 

1/2-1 tsp salt 

1/2-1 tsp pepper 

2-3 Tbsp Extra virgin olive oil

Preheat oven to 400 degrees. 

Scrub your root veggies clean, peel & cut into approximately 1/2 inch cubes. Place into a large mixing bowl and add the olive oil. In a separate small bowl combine all of your spices/herbs and stir. You can add a bit more or less spice, remember this is your dish, do your thing! Sprinkle the spice mixture over the root veggies & toss to coat. Make sure each cube is glistening & spiced. 

Pour onto a parchment lined baking sheet and spread out evenly.

Roast for approximately 45 minutes, stirring every 15 minutes. Crank up the heat to 425 degrees for shorter cook time. Your house is going to smell amazing by the way. The veggies are done once tender, golden, slightly crisp, & caramelized. 

Creamy Basmati Rice

While your veggies are roasting you can prepare the rice. This rice is super creamy and the perfect complement to this dish. I like to use Lundberg California White Basmati Rice from Whole Foods, either white or brown. But any rice will do! 

1 cup white basmati rice (brown works too but will take longer to cook!)

1 1/2 cup vegetable broth or water 

1/2- 1 cup of unsweetened almond milk

1/4-1/2 tsp curry

1/4-1/2 tsp turmeric 

pinch of salt

In a medium sauce pan combine rice, water or broth (broth adds more flavor!) in a pot and bring to a boil. Cover with a lid and let simmer on low for 15 minutes. Turn off heat, keep the lid on and let steam for 10 minutes. (May take longer depending on brand) Fluff with fork. Next, turn heat back on low and add in 1/2 cup of almond milk, spices & salt. Stir to combine. I like mine extra creamy so add in more almond milk as desired. 

On a large plate, create a bed of rice and top with the roasted root veggies and some chopped fresh herbs. Pour yourself another glass of wine and get ready to ignite your taste buds. This is one of those feel good meals. 

Please let me know what you think and if you share on Insta tag me @madebylia & #madesimple. 

Sweet Potato Fries with Tahini Mustard Sauce

These fries are killer - seriously next level! Such a simple item, perfect for a side dish, snack or just for the heck of it. They have that extra somethin' somethin' that rejuvenates your love for sweet potatoes. And if you eat as many sweet potatoes as I, you sometimes need to rekindle the flame. 

For the fries:

Serves 2-4

3 medium/large sweet potatoes

2 Tbsp olive oil 

1/2 tsp salt

1/2 tsp pepper

1/2 tsp paprika

Preheat oven to 425 degrees. 

Slice sweet potatoes into thin strips and place into a medium bowl. Add olive oil, salt & pepper, and paprika. Toss to coat, making sure each potato is glistening.  Transfer to a parchment lined baking sheet and spread them out so lay flat. Roast for 20-30 minutes until crisp & caramelized. 

Tahini Mustard Sauce:

2 Tbsp tahini 

1 tsp yellow mustard (dijon works too!)

1 tsp whole grain mustard 

1 tsp ground mustard (not 100% necessary, if you don’t have it just add more mustard!)

2 tsp pure maple syrup

pinch of salt & pepper 

2 Tbsp unsweetened almond milk 

In a small bowl whisk together all ingredients until smooth, taste & adjust seasoning to your liking. 

Once sweet potatoes fries are baked, drizzle sauce over top or leave dry & dip the fries into sauce. Yum!

You can actually put this sauce on just about anything. Max put it on his salmon & loved it! 

Cashew Cream Sauce

I haven't been this excited about a recipe in a lonnng time. Imagine a cream sauce that is light, silky, creamy & delicious but without the cheese, butter, cream or guilt! You also don't feel like you just ate a brick afterwards. I know what you are thinking, "is there such thing!" or "but can it really be that good?" With much delight I say, YES!!! The first time I tasted it tossed with my favorite pasta, I honestly shed a tear. It is THAT good! I guarantee you will surprise any dairy lover with this recipe.  Make it fresh and toss with your favorite veggies & pasta for a super delicious dinner or keep a jar of it in the fridge for a throw together lunch. My hubby Max & Daughter Ella, love this sauce! Ella is 1 and all she kept saying was "mmmm! and signing "more, more"! 

I hope you enjoy it as much as I do & please share with your friends! Cooking is something to be shared & enjoyed, it shouldn't be something you dread or think you can't do. My job is to help you build a repertoire of fresh, healthy, go to recipes that you can whip up in no time! 

Check out my next blog post for my Capellini Alfredo recipe using this sauce! 

OK now for the recipe...

 

Ingredients needed:

2 cups unsalted cashews, soaked (4 hrs or 30 mins in super hot water OR microwave for 6 minutes in 3 minute intervals)  

3 Tbsp nutritional yeast

1/4 tsp salt 

1/4 tsp pepper

2 cups unsweetened almond milk

1-2 Tbsp olive oil

To soak cashews place in a medium bowl and fill with warm water until cashews are completely covered. Let soak for about 4-5 hrs or overnight. OR to speed up the process you can soak in super hot water for 30 minutes (Just blend longer!). For an even quicker method, place the cashews in a medium bowl and cover with water. Microwave for 6 minutes for 3 minutes at a time. The soaking of the cashews is super important and is what creates such a smooth & creamy texture. 

Once the cashews are soaked, drain the water. Place cashews, nutritional yeast, s&p, and 1 1/2 cups of the almond milk into a food processor. Blend on high speed to combine. Slowly drizzle in olive oil. Blend on high for 2-3 minutes until super smooth and silky. Taste and add more seasoning to your liking. 

Now you can either store in an airtight container and save for up to 2 days or if you are like me and rarely have anything prepared in advance then follow the next few steps. 

Transfer the cashew cream (I saved about 1 cup to store in the fridge) and heat on medium low for 5 minutes. Be sure to whisk frequently so the bottom doesn't burn. Add in the remaining 1/2 cup of almond milk to thin. 

Toss in your favorite pasta & sautéed veggies & there you have it! A super delicious healthy, creamy Vegan Alfredo!

Head over to my next blog post for the Capellini Alfredo recipe which is perfect with this sauce! 

Vegan Capellini Alfredo

Guys, I honestly cried over this dish. It tastes SO much better than the "real" thing, its unreal! Capellini is my favorite pasta because it isn't too heavy & cooks super fast! But please feel free to use your pasta of choice. This dish can also be made gluten free! 

Serves: 2-4

Ingredients Needed:

1 1/2 - 2 cups cashew alfredo sauce (refer to Cashew Cream Sauce for recipe) 

8 -10 oz or roughly half of a 16oz bag of Capellini pasta 

1 cup fresh english peas or frozen peas work just as well

1 cup chopped crimini mushrooms 

1/2 cup vegetable broth 

1 cup chopped aruglua

salt & pepper to taste 

2 Tbsp EVOO (extra virgin olive oil)

optional add ins: 1/4 cup chopped onion, 1 clove minced garlic

Let's do the dang thing. 

In a medium stock pot bring water + 1 teaspoon salt to a boil. 

While your water is coming to a boil, in a medium/large skillet sauté 2 Tbsp olive oil, mushrooms & peas (onion/garlic if desired). Sauté until vegetables are slightly softened but still crisp. Deglaze  the pan with the 1/2 cup of veggie broth. Just let this hang out & simmer on low. 

Once your water has come to a boil, break capellini in half and add to the pot. Stir to ensure the noodles do not stick together. Cook the pasta until al dente, approximately 3 minutes. 

Now this is a super important step! DO NOT I repeat DO NOT ever drain your pasta water. It is an essential ingredient to all pasta sauces. I learned this trick from my girl Lidia on PBS Create and I am forever grateful. It makes me happy to now pass on this secret to you! 

So, using a pasta ladle or small strainer with a handle, scoop out the pasta directly into the skillet with your veggies and broth. Using tongs stir the pasta allowing all the ingredients to mingle. Then add in your cashew alfredo sauce, about 1/4 cup at a time stirring after each addition. Add in the chopped arugula, stir. 

Next, this is where your pasta water comes into play. Start with ladling 2 scoops of the hot pasta water to your pasta. Stir with tongs to make sure all of the noodles are coated with the creamy alfredo. If you like your pasta a bit more saucy, add more pasta water! If you feel it’s too thin then add in more alfredo. And that’s how it’s done! Super creamy, yet light and guilt free capellini & veggie alfredo pasta! So good you will def want seconds!