Funny enough, I recently tore out a vegan Alfredo recipe from a magazine (for a friend!), and both my daughters independently walked by and said, “That looks good!” So I decided to make an adapted “non-vegan” version of it for us, and it turned out to be the big hit my daughters were expecting! The final recipe is below.
Also, I did still pass on the vegan version to our friend, which uses cauliflower and cashews instead of butter and cream to make the sauce. He, unfortunately, has some concerning (hereditary) blood pressure levels that cannot be easily controlled by medication. This drastic change in diet has not been an easy transition for his family. So, if you have any other tasty vegan recipes I can share with them, I’d love it if you could please leave a link in the comments. Thanks!
Not at all sponsored, but I’m absolutely loving this new (to me) egg pasta and had to share. The texture might be just as good as homemade pasta (okay well, almost), which says A LOT! I may never buy the regular store-brand box again after trying this one from Whole Foods recently. Also, I just noticed you could order it from Amazon. Let’s keep these people in business—it’s good stuff!
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Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.
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