Forget Beans, Cashews are Where the Magic Is
September 17, 2008

Outside My Window

People, I am addicted. I keep going over to Vegan Yum Yum and looking at the pretty pictures and reading the recipes. I blame the tofu. IT WAS THAT GOOD.

While I have never considered going totally vegan (heck, I can barely do vegetarian - I blame the bacon), I'm starting to warm up to the idea. Really, the tofu was almost enough. But then I found the Super Quick Tomato Basil Cream Pasta, and I was pretty won over. IT'S MAGIC. Creamy pasta sauce with no dairy products! FOR REALS.

The minute I saw the recipe, I knew I had to try it. After a quick trip to the store, I got home just in time to prevent the boyfriend from making his own pasta with spaghetti sauce from a jar. I promised him it wouldn't take long, and set to work.

About half an hour later, I was dishing up creamy tomato basil pasta and some roasted zucchini (chop in chunks, toss with olive oil and roast in 425 degree oven for a bit). As we sat on the couch, I kept asking the boyfriend, "What do you think? How is it?" Only to find that he was eating all the zucchini first. I felt like a kid waiting to open presents on christmas morning. The anticipation was KILLING ME. Finally, he takes a bite, and proclaims it to be good.

Me (squealing): There's no cream in it!
Him: Just milk and cheese?
Me (practically yelling because I'm so excited): NO! IT'S CASHEWS!

So yeah, a little bit impressed by the pasta sauce made with cashews. You couldn't even taste them! They're magical I tell you! So quit reading this and go make some.



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© Whitney Brandt-Hiatt: All writing, images, and photogrpahy are the property of Whitney Brandt-Hiatt unless otherwise noted.