Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness, available on Amazon. Follow her on Facebook, Instagram, and contact her at colleenkachmann.com
1.5 - 2cupswateradd more or less to desired consistency
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!
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!
Chop all vegetables and assemble other ingredients so everything is at your fingertips.
In a medium size pot, sauté onion, mushroom and garlic with 3 Tbsp. of water, stirring frequently. Add extra water if necessary to avoid sticking.
Add cauliflower, mushrooms, radishes, lemon juice, onion powder, garlic granules, ½ cup water and the nondairy milk to the pot. Bring to a boil over high heat. Cover and simmer at medium-low heat for 15 minutes.
Transfer the contents of the pot and add the remaining ingredients to a blender. Blend until super creamy and smooth, about two full minutes.