VEGAN ALFREDO WITH CAJUN BROCCOLI
A blessed day to all!
After three days in a row of fasting (the feast of the beheading of St. John the Baptist fell on Tuesday) I want to offer a fasting recipe. This Vegan Alfredo with broccoli is from the site Karissa’s Vegan Kitchen and its source is here
https://www.karissasvegankitchen.com/oil-free-vegan-alfredo-cajun-broccoli/
ENJOY!
VEGAN ALFREDO WITH CAJUN BROCCOLI
Creamy vegan alfredo served with roasted, cajun-spiced broccoli.
INGREDIENTS
- pasta of choice cooked
OIL-FREE VEGAN ALFREDO SAUCE
- 1.5 cups soaked cashews
- 2 cups unsweetened non-dairy milk
- 2 tbsp corn starch
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 2 tsp better-than-bouillon vegetable flavor OR 2 bouillon cubes OR substitute salt to taste
- 1 tsp onion powder
- pepper to taste
ROASTED CAJUN BROCCOLI
- 3 cups broccoli florets
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp onion powder
- 1/8 tsp cayenne
- 1/8 tsp thyme
- pinch of red pepper flakes
- pinch of black pepper
- 2 tbsp veggie stock or water
INSTRUCTIONS
VEGAN ALFREDO SAUCE
-
PREP: Bring 2 cups of water to a boil, pour over cashews and let soak for 30-40 minutes.
-
Blend all alfredo ingredients until super smooth.
-
Pour mixture into a sauce pan and warm on medium heat until the sauce thickens.
ROASTED CAJUN BROCCOLI
-
Pre-heat oven to 400 degrees and line a baking sheet with parchment paper.
-
Toss all ingredients together in a bowl until the broccoli is well-coated.
-
Spread broccoli out onto the baking sheet.
-
Roasted for 15 minutes or until broccoli is tender.
-
Toss alfredo sauce with broccoli and pasta of choice and serve
