So, over the weekend I was a pretty busy girl learning the ins and outs of Grand Theft Auto, then had such a headache on Monday I didn’t want to look at a screen, so I decided today would be the day that I update my blog again. Hoping to get through all this MoFo posting alive!

Today I was lonely and wanted to eat my feelings in carbs, so I wandered over to my family’s house to cuddle our dog Benson and watch X-Files and cook them dinner. I have been curious about making a vegan alfredo lately, as the only one I have ever had was made of silken tofu and I can’t say that was my favourite thing. The recipe I was inspired by was  Vegan Yum Yum Alfredo recipe with a few modifications, so I’ll post my method here!:

Ingredients:
1 cup Belsoy cooking cream (or coconut milk)
1/3 cup Raw Cashews
1/4 cup Nutritional Yeast
2 tbsp braggs liquid aminos
2 tbsp melted Earth Balance
1 tbsp tahini
1 tbsp lemon juice
1 tsp garlic powder
pinches of paprika, nutmeg
black pepper to taste

Instructions
–Pretty much, I cooked a pound of linguine and drained it. Meanwhile, I mixed all of the Alfredo ingredients in the food processor until smooth (grinding it long enough allowed for no cashew chunks)
-Ever the multi tasker, I also then sauteed my veggies I wanted thrown in which were some crimini mushrooms with rosemary, and some lemon-y kale.
-Transfer pasta back into pot, and mix in sauce and veggies.
-Garnish with parsley or basil, lots of black pepper and nooch, AND EAT THE HELL OUT OF SOME VEGAN ALFREDO. YESSSSS