Spice in the Kitchen: Vegan Alfredo Sauce & Roasted Potatoes

It's fall and that means it's roasting time! I made rosemary roasted potatoes for dinner (cube peeled potatoes, coat with olive oil, toss in crushed rosemary, sea salt and a few red pepper flakes, lay on single layer on a parchment lined cookie sheet, put the whole shebang in a 400 degree oven and bake until golden and pierceable by a fork) and decided they needed a dipping sauce. Since rosemary potatoes are very Italian, I decided they needed something alfredoey! I found this recipe for vegan alfredo on veg web and since I love cashew based sauces, I knew it would be awesome. It was! I did not use starchy water so don't sweat it if you don't have pasta water. If you make it ahead of time, the sauce thickens in the fridge anyway. I served it over a bowl of the roasted potatoes with some steamed broccoli. Such a nice, simple fall dinner. This sauce is certainly going to become a staple in our house!

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