Vegan Spinach Alfredo Food

SPINACH MUSHROOM FETTUCCINE ALFREDO

Steps:

• First cook your pasta according the package directions.
• While it's cooking, prepare the vegan cheese sauce. Add cashews, vegetable broth, tahini plus this time the dairy free cream cheese, 3 of the 6 garlic cloves, and a pinch of salt and pepper.
• Add the optional nutritional yeast, garlic powder, and blend until smooth and creamy. Set aside. Now heat a skillet pan with a bit of oil or vegetable broth. Add the remaining 3 cloves of garlic and mushrooms. Fry them for around 4 minutes.
• Finally add spinach fry for 3 minutes more. Season with salt and pepper. By now your pasta should be done. After draining them, mix everything together, and serve on plates or bowls.

SPINACH ALFREDO PIZZA - VEGAN

Steps:

• Preheat oven to 450°FF.
• Heat olive oil in large skillet.
• Sauté spinach, onions, garlic, salt, pepper, nutmeg for about 5 minutes.
• In a food processor blend, spinach mixture and tofu until smooth.
• Evenly spread onto pizza dough.
• Sprinkle cheese.
• Bake for 10-15 minutes or until crust is a golden brown.

VEGAN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
• While the pasta boils, heat the oil or butter in a small skillet over medium. Add the garlic and cook for 1 minute, stirring often. Using a slotted spoon, transfer the cooked garlic to a blender (discard the oil). Add the cream cheese, nutritional yeast, lemon juice, nutmeg, 3/4 cup water and 1/2 teaspoon salt, and blend the ingredients into a creamy sauce. Season to taste with black pepper and salt, then add more lemon juice, if desired.
• To prepare the optional topping, add all ingredients to a food processor and pulse until the mixture is finely ground.
• When the pasta is ready, drain it and return it to the pot over low heat. Stir in the sauce and heat the pasta until well coated and warmed through. Serve immediately, and sprinkle with vegan Parmesan or the topping, if desired.