JAPANESE SWEET POTATO ALFREDO for this Meatless Monday! This sauce is SO creamy …
JAPANESE SWEET POTATO ALFREDO for this Meatless Monday! This sauce is SO creamy and SO delicious…DAIRY FREE and NUT FREE (unless you use nut milk) and free from nutritional yeast (@lilsipper thought of you ?). Recipe below and going on the blog. Topped some @explorecuisine chickpea pasta with the sauce, spinach, roasted tomatoes and roasted mushrooms. Now, off to enjoy the sunshine! Happy Monday!!
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Sauce: simmer one LARGE Japanese sweet potato (peeled and cut into cubes) with a couple cloves of garlic in boiling water (enough to cover the potatoes) for about 20 minutes until very tender and water has cooked down. Blend the potato and garlic, 1/2 cup of the boiled water, 1 cup of dairy-free milk, 1 tablespoon lemon juice, 2 teaspoons oregano, 1/2 tsp salt, 1/2 tsp pepper, 1 tablespoon of olive oil, (optional: 1 tablespoon of vegan Parmesan). Return to sauce pan and simmer for about 5 minutes till desired thickness. •
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