Boil the water and start to cook your noodles. At the same time, steam some cubed butternut squash without the skin. Once they are soft (about 2 cups worth) add them to a food processor.
Add the rest of the ingredients (not the noodles) to the food processor and blend until smooth and creamy! Add salt a pepper to taste!
Mix with your noodles.
2 cups cooked butternut squash
1 cup raw cashews
1/2 cup nutritional yeast
1/2 cup almond milk
1 tsp garlic powder
1 tsp turmeric
1/2 tsp cayenne (optional)
salt and pepper to taste
Boil potatoes until soft.
Cook noodles until done ( I bought gf chickpea noodles form costco and cooked them for 8 minutes).
In a blender, add cashews, nutritional yeast, garlic powder, and salt. Once the potatoes are done, add them to the blender with the almond milk and blend until thick, smooth & creamy.
Rinse the noodles under cold water, then add to a bowl with a handful of chopped spinach. Top with alfredo sauce and cracked pepper!
2 large potatoes
1 cup raw cashews
2 cups unsweetened almond milk
1/4-1/2 cup nutritional yeast
(I used 1/2 cup)
1 tbsp garlic powder
1 tsp salt
Cut tempeh into slices.
In a small dish, add wet ingredients, mix, and set aside.
Warm a pan on medium heat and add the tempeh slices. (Cook for a few minutes on each side until golden).
While the tempeh is cooking, place the GF bread in the toaster and slice your tomatoes.
Once tempeh is almost finished, add the wet ingredients to the pan and flip the tempeh so all sides are coated. Turn off heat and let the flavors absorb into the tempeh.
Once bread is done, add tomatoes, spinach, and tempeh and there you have it! There is extra tempeh cooked so if you're using 1/2 a block of tempeh this recipe yields 2 servings.
1/2 block of tempeh
2 tbsp coconut aminos teriyaki sauce
1 tbsp vegan worcestershire
1 tbsp maple syrup