Old Favorite Made Vegan: "Spaghetti and Broccoli"
When I was a girl, one of my favorite things that my father would cook was something we always called “Spaghetti and Broccoli.” It was capellini pasta (always capellini… my dad’s favorite!) with broccoli florets and alfredo sauce. Simple, delicious comfort food... full of creamy, carb-y awesome. Now that I no longer eat dairy, I wanted to find a way to recreate this delicious recipe from my childhood as a dairy-free vegan dish. I’ve tried a few different vegan “cheese” sauces, and I finally found one that is PERFECT for this recipe. Enter… my favorite cashew cheese! Thinned out with unsweetend hemp milk to a creamy “cheese sauce” consistency, it is pretty much a perfect substitute for alfredo sauce, for those of us who don’t do dairy. The other cool thing about this recipe is that if you have some cashew cheese already prepared in the fridge (as I almost always do, these days!) it goes together in no time flat.
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