Posted on September 27, 2013
Today, I am really excited to have Katie of Vegan Noms here with a delicious pasta recipe for Creamy Miso Alfredo. When Katie came to me with the idea of Freaky Friday and doing guest posts for each other, I thought it was a fantastic idea! It’s always nice to see how other people’s brains work and how their inspiration helps them create something so different. I did a post for her blog, that is not Mac-related (phew!), but is SO, so good. Make sure to check my recipe for Apple Cinnamon Sundaes out!
Hey, everyone! Katie here from Vegan Noms. Vegan MoFo is one of my favorite times of year and being introduced to new vegan bloggers through their inspiring photography, narrative, and creativity in their recipes is, most certainly, the best part of the monthly adventure. I particularly love seeing the different themes folks create – and, what could possibly be better than a month of vegan mac & cheese?!
Although Jackie and I both attended Vida Vegan Con 2013, we did not have the good fortune of meeting and stuffing our faces with vegan treats together (MEGA SAD FACE), however there are always new connections being born from the VVC afterglow. Jackie’s blog is truly an inspiration in every possible way. How lucky is this midwest vegan to do a guest post with Miss Yack Attack?!
Keeping with the brilliant mac & cheese theme, I will share with you my recipe for Creamy Miso Alfredo. Inspired by an old favorite from Vegan Yum Yum, this variation incorporates the nutty flavor of cashews, the cheesy tang of miso, and the complexity of Dijon. A few ingredients combine to create a comfort food sure to satisfy the need for a creamy pasta dish. Serve this over a bed of steamed kale for a nutritional pop, add in peas or broccoli, douse the final product with extra nooch – this recipe can be very versatile. I hope you enjoy and drop by the blog to say hello!
- ½ c raw, unsalted cashews (optional: soak for 1-2 hours, rinse, for optimal creaminess)
- ½ - ¾ c unsweetened vegan milk
- ¼ c nutritional yeast
- 1 Tbs low sodium sweet white miso
- 1-2 tsp Dijon mustard
- to taste: salt, fresh cracked black pepper, paprika
- Blend all ingredients together in a high-speed blender until it reaches your desired consistency.
- Mix with your favorite whole wheat or gluten-free pasta (or even serve over steamed greens or use as a dip with crudites!).
Enjoy and stop by Vegan Noms to say hello!