![]() ![]() I’ve been going through a lot of life transitions in the past year that have necessitated a nice long social media break (and a break from creating content on my blog). Some of you have reached out to me wondering where I’ve gone and what I’m up to, thank you so much for your caring and kindness. If you’ve stopped by my Instagram or blog in the past few months, you might have noticed that I haven’t posted anything new in a while. It comes in so many sizes and shapes, and has the best texture of any legume pastas I’ve tried. If you’re looking for a good brand of flour-free, high-protein pasta, I recommend banza chickpea pasta. This sauce is also super yummy as a sauce on other starchy foods such as potatoes or hominy, or try mixing it into cooked spinach for easy creamed spinach. I know that many people who follow my blog don’t eat flour or pasta for various reasons. Squeeze half a lemon into the sauce for a lemony cream sauce, and use lots of fresh ground pepper.Add some sautéed mushrooms for a creamy mushroom pasta dish.Add sundried tomatoes or a little bit of tomato sauce for a creamy tomatoey spin. ![]() For an even more indulgent meal, add a spoonful of plant-based cream cheese into the sauce, or another cheese of choice.Add peas, broccoli, or spinach for a nutritional veggie boost.I consider it one of my basic pantry staples. When warmed, it has a lovely, cheesy, almost stringy quality that I just love in any saucy situation. It has a slightly different texture and thickening quality than cornstarch, and I love it. Compared to more traditional thickeners like cornstarch, arrowroot is new on the scene and becoming increasingly trendy as a flour alternative.Īrrowroot is my go-to for thickening gravies, soups, and sauces. Arrowroot powder is tasteless, and is a compliant thickener in programs that otherwise don’t allow flours or starches, such as Bright Line Eating, Whole30, and Paleo. What is Arrowroot Powder?Īrrowroot powder comes from a root vegetable, and is naturally vegan and gluten-free. If you want an extra melty and thick sauce, stir it into the pasta and then place back on the heat for a minute or so, it will thicken and become stringy and delicious. No need to cook this sauce, just stir it in a cup with a fork and pour over the hot cooked pasta. I use plant-based milk for creaminess, nutritional yeast for “cheesiness,” white miso for a bit of umami, garlic and onion powder for flavor, and a bit of arrowroot powder to thicken. The easy cheesy sauce is really simple and tasty, and comes together in 1 minute. They also happen to be oil-free, but you wouldn’t guess! These easy cheesy vegan noodles somehow manage to be light rather than heavy, while also being creamy, and satisfying. This is a perfect dinner for those crave-y days when you’d rather turn to healthy comfort food than end up face down in something that will make you feel gross afterwards. ![]()
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