Spaghetti “Alfredo” with shaved asparagus and charred tomatoes | Sunbasket
Almond milk and cashew butter team up with garlic and nutritional yeast as a stand-in for traditional cheese sauce, coating each spaghetti strand with creamy vegan decadence.
Ingredients
- 5 ounces spaghetti
- ¼ pound organic grape or cherry tomatoes
- 1 or 2 organic shallots
- 1 or 2 cloves organic peeled fresh garlic
- 10 ounces organic asparagus
- 1 organic lemon
- 4 or 5 sprigs organic fresh basil
- 1 teaspoon Aleppo chile flakes (optional)
- Sunbasket vegan “cheese” sauce (almond milk - cashew butter - granulated garlic - nutritional yeast - onion powder)
More Like This
Fettuccine “alfredo” with Italian Salad | Sunbasket
sunbasket.com
Fresh Spaghetti with Pancetta-Tomato Sauce and Arugula Salad | Sunbasket
sunbasket.com
Spaghetti Squash with Vegan Alfredo – BoKU® Superfood
bokusuperfood.com
Wholewheat Spaghetti with Avocado Sauce and Vegan 'Parmesan' (TM6 & TM5) - Cookidoo® – the official
cookidoo.co.uk
Spaghetti Alfredo
pcrm.org
Wholewheat Spaghetti with Avocado Sauce and Vegan 'Parmesan' - Cookidoo® – the official Thermomix® recipe platform
cookidoo.ca
Spaghetti Squash with Vegan Alfredo Sauce Recipe - Petite Panini
petitepanini.com
Wholewheat Spaghetti with Avocado Sauce and Vegan 'Parmesan' - Cookidoo® – the official Thermomix® r
cookidoo.international