This recipe is so versatile! You can use any combination of beans, nuts, squash or tofu. Just use what you have and experiment. Of course, darker beans, nuts and squash will affect the color. But it will all taste great!
| Prep Time | 10 minutes |
| Servings |
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Ingredients
- 2 14.5 oz cans white beans of choice Substitute with pumpkin or organic tofu
- 1/2 cup raw cashews, soaked Substitute walnuts or almonds
- 1/2 cup yeast flakes
- 2 Tbsp. Italian seasoning
- 1 Tbsp. apple cider vinegar
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- 1/4 tsp. ground mustard powder
- 1.5 - 2 cups water add more or less to desired consistency
Ingredients
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Instructions
- Soak raw cashews for 4-6 hours (or overnight) until they are plump and white. Rinse. (Helpful hint: buy organic raw nuts in bulk, soak them all at once, and store in freezer so they are ready for use.
- Place all ingredients in a high speed blender. Start with less water and add to achieve desired consistency.
- Serve over spaghetti squash, or pasta of choice. I prefer the high-protein, gluten free pastas as they have tons of fiber. But whatever you prefer and your family will eat is fine.
- Sauté garlic and a bit of olive oil with mushrooms, onions, broccoli, tomatoes, cauliflower, peppers, spinach and any other veggies go well with alfredo sauce.
- Drain the pasta, add alfredo sauce and sautéed veggies. Bon appetite!
Recipe Notes
[recipe]
Colleen Kachmann is a health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Buy her book on Amazon. Find her on Twitter Pinterest Instagram YouTube Facebook
