Chik’n Alfredo:

Ingredients:

• 1 box pasta or zoodles

• Gardein Chik’n

• 1½ cup of raw cashews (soak for a minimum of 30 minutes)

• ½ white onion

• 5 cloves of garlic

• 2 cups of unsweetened non-dairy milk (I used almond)

• 4 tablespoons nutritional yeast

• salt & pepper

• 1 cup of peas

• 1½ tomato

• 2 teaspoons oregano

• 2 teaspoons basil

• crushed red pepper

• rosemary (optional)

Recipe:

1. Soak your cashews in hot water. As recommended soak these for 30 minutes minimum, but of course the longer the better.

2. Cook your noodles according to the package or slice up your zucchini if you’re using zoodles. Drain the pasta once cooked.

3. While these are cooking cut your onion, tomato, and garlic. The onion and garlic will be blended, so cut these into small pieces, but it doesn’t need to be perfect. The tomato should be diced. Once chopped, sautee your onion and garlic for about 5 minutes or until golden brown.

4. Allow your veggies to cool and add the soaked cashews, onion, garlic, almond milk, nutritional yeast, and a teaspoon of salt in a blender. Blend this into a smooth consistency.

5. In a large pot or pan, heat up some oil and add the cup of peas. Once the peas are warmed up, add the diced tomato. Cook this for 2 minutes then pour your sauce mixture into the pan.

6. Add the oregano, basil, and salt & pepper. Try your sauce and add more seasonings as needed.

7. Once the sauce is made to your liking add in the cooked pasta and top with fresh rosemary. Enjoy!

Pesto Cheesy Bread:

Ingredients:

• 2 whole buns of ciabatta bread

• Pesto (store bought OR click here for my vegan pesto recipe)

• Vegan Mozzarella Cheese (I used Lisanatti almond mozzarella)

• oregano

• crushed red pepper

Recipe:

1. Cut the ciabatta bread in half and then each half into quarters so they are bite-sized square pieces.

2. Toast these for about five minutes, don’t let them brown.

3. Once they are slightly toasted, spread your pesto onto each piece and shred your mozzarella. Add a pinch of shredded mozzarella to each piece of your bread and then place it in the toaster oven for another five minutes or once the cheese melts.

4. Take the bread out, top with oregano and crushed red pepper, and enjoy!