Cauli - power (almost) Vegan Alfredo 'Pasta' with Tempeh

Super delicious vegan zucchini noodle dish!

This recipe was inspired by a meal I had at EnVie - A Vegan Kitchen that I was obsessed with! http://enviehalifax.com/food/

The alfredo sauce was adapted from http://thevegan8.com/2013/12/28/vegan-garlic-alfredo-sauce/

(almost) Vegan Garlic Alfredo Sauce

• 1 medium yellow onion, chopped

• 1-2 cups no salt added vegetable broth

• 1/2 teaspoon fine sea salt

• 1/2 teaspoon ground black pepper

• 3-4 large garlic cloves, minced (or more!)

• 1/2 heaping cup raw whole cashews (75 g, 2.6 oz) (soaked for 2-4 hours)

• 1 tablespoon lemon juice

• 1/4 cup (to make this vegan sub nutritional yeast)

1. In a saucepan cook the onion with 1 cup of the broth for a few minutes then add the garlic, cook until all the broth is evaporated.

2. Add the onion and garlic to the blender with some of the leftover broth and the rest of the ingredients. Blend on high until creamy and add more broth if too thick.

Pasta

• Spiralized Zucchini Noodles (either cooked or not)

• Sundried Tomatoes

• Salad Greens

• Roasted Cauliflower or Broccoli (or both)

• Tempeh - I marinated the tempeh in tamari and coconut oil then pan fried it (and just to warn you, not everyone likes tempeh)

Serve the alfredo sauce over the pasta and veggies and enjoy!

:)

#dinner #supper #vegetarian #zucchininoodles #alfredo #mixedgreens #sundriedtomatoes #cauliflower #veganalfredo #tempeh #pasta