Vegan cajun alfredo sauce

LEAH’S NOTEBOOK:

*PLEASE FEEL FREE TO SKIP MY MUSINGS AND GO DIRECTLY TO THE RECIPE.

Hello, friends! Hope spring has arrived where you live. After an unusual, bizarre and historic winter season (with flying patio furniture falling from a high rise and windows breaking from skyscapers in San Francisco– you can Google it, for real!), it is finally and really springtime in the Bay Area!

It felt like the storm would never stop coming. It has been very wet and very windy since December. It has rained almost every week since then. The temperatures dropped to the 30s and 20s, and it even snowed in parts of California that do not usually see snow. Storm, wind, hail, hurricane, snow, falling trees on cars and people — I do not think we will forget about this winter in a long time!

While many of my friends and family were fed up with the endless rain and cold, I secretly and guiltily loved it! While I was at work, I enjoyed looking out the window watching the rain drops. I loved listening to the rain at night as I slept and felt cozy under the covers. We got to light our wood fireplace more often this season. When I realized that we were expecting a big storm in March, I scheduled a much-needed day off. And what a perfect day to stay at home as I watched the trees swaying in the wind from my kitchen window while I was in my pajamas. I felt warm, safe and cozy as I read in my couch under the covers, had my favorite breakfast of fried egg on English muffin and coffee with sweet creamer, lit a pine-scented candle all day, hung out with my cat, cooked spaghetti for the Mr and baked blueberry bread. Well, at one point I got a little nervous as I thought of my friends and loved ones being out in the storm, and sighed a prayer of thanks when I knew that everyone was home safe, including Mr Sweetie who worked the entire day. I just love wintry days like that day although I also want to acknowledge that the storm had been difficult for people who were unhoused, and had caused so much destruction and heartache for many who had been affected,

Now it is spring. Flowers are beginning to poke their head from a long winter’s rest. The jasmine bush is now blooming in my garden along with a couple of flowers from last year. I spent time in my little garden yesterday for the first time this year. I was happy to discover the mint plant that I forgot I planted in a little corner of my tiny backyard. And my garden has gifted me one calla lilly that bloomed in time for Easter!

Yesterday was Easter and we had a small and simple family brunch where I cooked French toasts, sausages and omelets, and decorated store-bought cupcakes with malt balls that my BFF included in my yearly Easter bag. And it was the warmest day as well since the New Year.

Wishing you and yours a lovely spring season that is full of sunny days and beautiful flowers of all shapes and colors!

VEGAN CAJUN ALFREDO SAUCE

I wanted to post this recipe in celebration of Mardi Gras but I did not get to because I “reincarnated” this dish as vegan alfredo sauce instead of vegan mac and cheese.

I made this sauce many times while I was sick with Covid over a year ago. I wanted something comforting that was also easy in my tummy, i.e, without dairy and also on the healthy side. I made the sauce again in February but I realized that with the taste and texture, it was really more like a non-dairy alfredo sauce than a mac and cheese sauce! And I could not stop eating it. At one point, I was eating the sauce by the spoonfuls even without the pasta! What is also great about this sauce is that it takes about less than 10 minutes to make! Unlike other recipes, this does not include cashews or adding boiled vegetables. Those are good, too, but I am really a lazy cook. This is one of those super-easy recipes! So, if you would like to keep an open mind as this would not taste like traditional Alfredo sauce with lots of milk and cheeses, you might end liking this. So, no haters, please! 🙂 Please see my notes below for more tips.

This recipe has been adapted from Chocolate Covered Katie.

INGREDIENTS

• 2 cups nondairy milk of choice (I used oatmilk)
• 4 tbsp cornstarch
• 2 tbsp vegan butter or oil
• 3 tbsp nutritional yeast (add more if desired)
• 1 tbsp Cajun seasoning (store bought or *homemade)
• salt to taste *Please see note below
• 1-2 tsp minced garlic, optional
• pepper to taste
• pasta of choice or steamed vegetables

HOW TO MAKE

1. In a saucepan, whisk cornstarch into milk until completely dissolved.

2. Whisk in Cajun spices, salt (if using) and oil or butter (and minced garlic if desired).

3. Slowly bring to a gentle boil over low to medium heat. Stir constantly until you achieve the desired consistency. (This sauce is going to be on the thick side.)

3. Once thick, turn off heat and stir in cheese (nutritional yeast) until it melts.

4 Taste, and season with salt and pepper as desired. 

MY NOTES:

1. I used store bought Cajun spices because I have them in my pantry. I saw many recipes on the internet on how to make homemade Cajun or Creole spices. If you have a well-stocked pantry, chances are you can make yours at home. I will try them once I use up my jar of Cajun spices.
2. If using a store bought Cajun spices, please be mindful of the salt in the spices. If it already contains salt, please taste the sauce first before adding salt.
3. I made this sauce at least a dozen times. At one point, I forgot to put vegan butter. I did not realize it until I almost ate all the sauce and did not even notice the difference. LOL! So it you are looking to cut out the calories, maybe skip the oil/butter?
4. I only use Miyokos vegan butter. It has the best taste and consistency. I use it for cooking and baking.
5. I also used oatmilk from Trader Joe’s which is my go-to brand. I am not sure if other brand will affect the taste of the sauce.

Did you make  Vegan Cajun Alfredo Sauce? Please leave a comment below. Enjoy!