Plant-based alfredo sauce
Add the following to a small pan:
2 c unsweetened almond milk (I make my own by blending 1 c raw almonds and 4 c water then squeezing through unbleached, natural cheesecloth)
1 clove garlic, finely minced
2 tsp Italian-style herbs (oregano, basil, marjoram, etc.)
1 tsp any salt or salt substitute
1/4 tsp black pepper
3 tblsp cornstarch (I use aluminum-free, non-gmo)
Zest of half a lemon
1-2 tsp fresh lemon juice
Red pepper flakes or cayenne pepper to taste
Bring to a rolling boil, whisking frequently.
Lower to a medium boil.
Continue whisking frequently until thickened.
Pour over 24 oz of pasta as soon as pasta is drained. Stir in spinach or other greens until slightly wilted. Let rest a couple min so sauce thickens. Stir and serve.
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