vegan alfredo and veggies..CAN YOU PLEASE REPOST THIS?

[Guest guest]

Alfredo Vegetable Pasta

1 c. raw cashews, rinsed

1/2 Tbsp. salt

1 tsp. onion powder

4 c. water

3 Tbsp. arrowroot powder (or cornstarch)

1 Tbsp. Earth Balance margarine

1 green bell pepper, sliced in strips

1 red bell pepper, sliced in strips

1 package fresh mushrooms, diced

1 tsp. McKay's vegan chicken seasoning

1 onion, diced

1/2 tsp. Vege-sal

1 clove fresh garlic, sliced

1/2 c. Vegan parmesan-style cheese

1 lb. cooked whole grain pasta or rice

 

1. In large skillet, add margarine, onions, peppers, mushrooms, garlic, Vege-sal

and chicken-style. Sauté on medium heat until vegetables are crisp-tender.

2. In a blender, combine cashews, 1 cup water, salt, onion powder and arrowroot

powder. Blend on high until cashew mixture is smooth.

3. Pour over vegetables, adding the remaining water and parmesan-style cheese.

Simmer on low heat until thick and creamy. Pour over pasta and serve hot.

 

Parmesan Style Cheese

1 c. blanched almonds

1/2 c. nutritional yeast flakes

1/3 c. raw cashews or pine nuts

1 tsp. lemon juice

1/2 tsp. salt

 

Place all ingredients in food processor and pulse until smooth. Pour into

container and store in refrigerator or add to your favorite recipe.

[Guest guest]

Thanks Cherie for reposting it and for your review. So glad your family

enjoyed the Alfredo Vegetable Pasta, like mine did!

 

Judyy