Sometimes you just need a lil bit of inspiration to get moving.
Y’all know that I like to cook. If I didn’t, this blog wouldn’t even be in existence. But at times you just find that you hit a bit of stagnation and need a refresh in order for you to get back at it again.
I was admittedly at that point and needed a bit of break. Between launching a new business endeavor, police brutality, protests, ‘rona, allat. It can be a bit exhausting and straining on creativity.
But recently I was just browsing snapchat and watching someone who’s channel is all about cooking. But they not vegan. They cook ‘regular’ people food.
And I saw them making some sort of alfredo and I instantly thought “I can do this.” So my brain got to workin and I pulled on some resources in my mind.
I’ve always heard people talk about using cashews to make homemade alfredo sauce, cheese, and other things. So I figured I’d use that and make that myself. I already have experience using vegetable noodles. And I decided to go with spaghetti squash instead of zucchini noodles because I think the taste would be better.
If you been following for a bit then you know I use chickpeas a lot and even used them to make Chickpea Salad. So I figured I’d throw them in as sort of a “meat replacement” and to make the dish a bit more filling. All in all, I liked it. But I like 99% of what I make so is that really sayin somethin?
HELL YEA IT IS. THIS ME
Anyways, try it with or without the chickpeas. It’s your choice. I think it’s perfectly fine either way since I did both. But always remember the key to every dish is the proper amount of seasoning. So if you think it’s nasty then…that’s on you brah.
- 1 Cup cashews
- 1/2 cup mushrooms
- 1/4 cup chopped parsley
- 1 Spaghetti Squash
- Cayenne pepper*
- 2 Tablespoons nutritional yeast
- 1/4 cup almond milk (unsweetened)
- 1/4 of an onion
- 1/4 cup water
- 2 Tablespoons avocado oil
- 1/4 cup vegetable broth
- 1 can or 1/2 cup of chickpeas (optional)
- Soak cashews overnight. (Soak chickpeas also if using them, and not using a can).
- Cook chickpeas in a medium sized pot for about 20-30 minutes. Make sure they are soft enough to squeeze with your fingers. (Skip this step if not using chickpeas).
- Preheat oven to 350 degrees. Cut spaghetti squash in half. Drizzle with avocado oil (or oil of choice) and then season with salt and pepper. Place face down on baking sheet lined with parchment paper and set timer to 30 minutes.
- While squash is cooking, get a small pan and add 1 tablespoon of avocado oil, and 1/4 cup of vegetable broth. Season with salt and pepper. Wash and dry mushrooms and then add to the pan. Let simmer on low to medium heat for about 10-15 minutes, or until mushrooms begin to soften.
- Cut a red onion into quarters and then dice one quarter. In a blender, add the cashews, salt, pepper, diced onions, cayenne, nutritional yeast, almond milk, and water. Blend the mixture until smooth. I suggest blending in short bursts to make sure you achieve the consistency you want.
- Take the squash out of the oven and let cool for about 10 minutes. Once it cools, scrape out the flesh using a fork. This is how the noodles will be formed.
- Add spaghetti squash, alfredo sauce, mushrooms, and chopped parsley to a bowl (chickpeas also if you use them).
- Combine ingredients in a sauce pan and mix together (with the exception of parsley) then add to a bowl. (Can choose either step 7 or 8 depending on preference).
- Eat that shxt!
*means to taste