11 responses

  1. Kristina
    January 21, 2013

    this looks amazing, you’re right, mind blowing! and now I am craving lasagna…

    I love to be able to say “this has zero cholesterol” – actually makes more of an impact than I think it will…

    • admin
      January 22, 2013

      Hi Kristina! Why thank you! Plants contain negligible amounts of cholesterol so they are such a great way for people battling heart disease to keep their dietary cholesterol down.

  2. Ann
    February 19, 2013

    Ummm, plants don’t contain any cholesterol. Only animal products do.

  3. Walt
    February 21, 2013

    Looks good, but I do wish there was an alternative recipe for those who might want to make their own sauce (since that is often less expensive than buying a jar of sauce). I have found the arguments that eating a vegan diet can be less expensive to not be so compelling when a recipe requires a number of packaged products that always seem to cost a lot more than their non-vegan counterparts. Just my opinion, of course.

    • admin
      February 21, 2013

      Hi Walt and thanks for the comment – yes I absolutely agree – homemade is better and MUCH cheaper of course! In many cases though I’m buying these items when they are on sale and when I’m in a time crunch. As an alternative you can definitely sub your favorite homemade sauce recipe for the Alfredo sauce. Do you have a favorite recipe you can share with the other readers?

    • admin
      February 21, 2013

      Hi Walt and thanks for the comment – yes I absolutely agree – homemade is better and MUCH cheaper of course! In many cases though I’m buying these items when they are on sale and when I’m in a time crunch. As an alternative you can definitely sub your favorite homemade sauce recipe for the Alfredo sauce. Do you have a favorite recipe you can share with the other readers?

      Thanks!
      Dawn

      • Walt
        February 23, 2013

        I am working on one, actually. First attempt was tonight and it turned out pretty good, so I think I’ll keep it as a base and tweak it some. The first attempt consisted of one cup of raw cashews soaked overnight blended with 3/4 cup of non-dairy milk (I used rice milk but I think unsweetened almond milk might work better), 1/2 teaspoon sea salt, and one tablespoon of nutritional yeast. It was pretty tasty, but I think I’ll add a teaspoon of lemon juice next time just to brighten it up a bit. I made a big pot of pasta, mixed it with the sauce and some broccoli and sauteed mushrooms, and there was nothing left.

      • admin
        February 23, 2013

        Walt – that sounds AMAZING and easy! And actually very similar to a cashew cream cheese I’m about to be posting soon. I already have the cashews soaked so I am going to do a dual recipe post with a hummus and cream cheese. Love it.
        When the Victoria Vegan products aren’t on sale at Native Sun I will definitely be using your recipe!

      • Walt
        February 24, 2013

        Thanks! I usually cook by instinct and kind of make it up as I go, so I seldom do anything the same way twice. :) But I was inspired by your “challenge” to try and keep track of everything so that the sauce could be replicated exactly. My first actual recipe!

      • admin
        February 24, 2013

        Many thanks for keeping track of it!!!

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