Dairy Free Alfredo Sauce

Dairy Free Alfredo Sauce

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Dairy Free Alfredo Sauce
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
Prep Time 10 minutes
Servings
Ingredients
Prep Time 10 minutes
Servings
Ingredients
Instructions
  1. 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!
  2. 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.
  3. Place all ingredients in a high speed blender. Start with less water and add to achieve desired consistency.
  4. 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.
  5. 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.
  6. Drain the pasta, add alfredo sauce and sautéed veggies. Bon appetite!
Recipe Notes

Tuna-Free Eggless Salad

Tuna-Free Eggless Salad

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Tuna-Free Eggless Salad
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. See more at colleenkachmann.com
Prep Time 15 min
Servings
Ingredients
Prep Time 15 min
Servings
Ingredients
Instructions
  1. Take the tofu out of the package and rinse. Wrap in a bowl to extract as much liquid as possible. Place something heavy over the towel and let it dry out while you assemble the rest of the ingredients.
  2. Place chickpeas in a bowl and mash with a fork. If you prefer, use a blender. Add the remaining ingredients and crumble in the tofu so there are no big pieces. Stir until combined.  
  3. Serve cold, on a bed of tomato, arugula or wrapped in collard greens. Or serve hot on toast and top with cashew cream, kefir or vegan parmesan. 
Homemade Croutons

Homemade Croutons

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Homemade Croutons
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. See more at colleenkachmann.com
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Whisk vinegar, water and spices in a small bowl.
  3. Chop or tear bread into small chunks. Drop into the marinade and stir until all chunks are coated.
  4. Bake for 15 minutes, stirring periodically to ensure they don't burn. Remove from oven when they are crispy.
  5. Store extras in a sealed container in the refrigerator. Add to anything and everything.
Creamy Vegetable Casserole

Creamy Vegetable Casserole

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Creamy Vegetable Casserole
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. See more at colleenkachmann.com
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Basically, you need 6-7 cups of chopped vegetables. Follow my recipe or substitute with what you have. Reduce cooking times for frozen, canned and leafy greens.
  2. Saute garlic, mushrooms, red bell pepper and onions with a few tablespoons of water to prevent sticking for 6-8 minutes. Add kale and frozen peas, cook for 1-2 minutes and remove from heat.
  3. Blend cashews, beans, water, garlic, yeast flakes, lemon juice, onion powder, thyme, salt and pepper for several minutes until creamy and smooth.
  4. Based on your preferences, simply pour cream sauce over vegetables and serve from the skillet. Top with garlic tofu, bread crumbs, croutons and fresh or dried herbs of choice. For a traditional presentation, transfer vegetables and cream sauce to a casserole dish, top with bread crumbs and garlic tofu and bake uncovered at 400 degrees until casserole is toasty on top and heated through the middle. Add fresh or dried herbs and serve.

Vegan Alfredo Sauce

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Dairy Free Alfredo Sauce
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. See more at colleenkachmann.com
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Directions for dairy free alfredo sauce
  2. Chop all vegetables and assemble other ingredients so everything is at your fingertips.
  3. 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.
  4. 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.
  5. Transfer the contents of the pot and add the remaining ingredients to a blender. Blend until super creamy and smooth, about two full minutes.
Buffalo Cauliflower Recipe

Buffalo Cauliflower Recipe

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Buffalo Cauliflower Recipe
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 and see more at colleenkachmann.com
Prep Time 10 min
Cook Time 25 min
Servings
people
Ingredients
Prep Time 10 min
Cook Time 25 min
Servings
people
Ingredients
Instructions
  1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Chop cauliflower and onion (optional) into bite-size chunks. In a large bowl, whisk remaining ingredients together to form a thick, pancake like batter. Dump veggies into batter and stir until thoroughly coated. Place on baking sheet. Bake for 25 minutes, until golden brown and crispy. Flip half way to ensure both sides get crisp.
  2. To add extra crispiness, turn the oven to broil for the last few minutes. Watch it carefully as it will burn!
Recipe Notes