There are plenty of vegan alfredo sauce recipes out there, but the soy factor has always put me off making it given I’m not big on imitation milk or cheese. So what makes this one special? It’s a vegan alfredo sauce that’s soy-free, oil-free, gluten-free and it has a healthy dose of protein, is no-cook and only takes five minutes to make.
For a long time, I’ve been on the quest for a tomato-free vegetable pasta dish that is equally easy and delicious. It’s not that I have anything against tomato, more that I think there’s far more to vegetarian pasta recipes than marinara sauce – and to me that’s something worth exploring.
Pasta bake cake was my attempt at turning a simple bowl of pasta marinara into something a little more exciting. It needed a cheesy element, but trying not to overdo the soy, I pulled out my trusted recipe for cashew cheese – a recipe I first made about six years ago and tastes like a hybrid of runny cheese and what I imagine queso dip to taste like.
You can add vegetables like spinach or kale to the pasta before you bake it, and you can make your own marinara sauce.