Creamy Pasta with Sundried Tomatoes (Vegan)

One thing is for sure when I have to make a dairy free or vegan meal, I no longer feel worried when it comes to taste, options etc. This is because I now know that vegan substitutes do not taste like the food the mimic, but with the right recipe you can have a very close resemblance and maybe even a whole other dimension of amazing flavor. Granted I still want meat, I find myself enjoying these recipes. Tweaking as I go, I find ways to enjoy my favorite foods without having to pay for it the next day. Finally I'm sharing one of my "cheese sauce" recipes with you and I really do hope you enjoy. INGREDIENTS 2 1/2 cups cooked Corkscrew Pasta (Or any pasta of your choosing really) 1 packet Sundried Tomatoes chopped (Truthfully I could not locate any myself but I washed and cored 1/2lb tomatoes and threw them in the air fryer for 20 mins) 2 tbsp dried Basil Black pepper and Salt to taste Vegan Cheese Sauce 1 large-med sized potato (peeled and boiled) 1 cup Coconut Full Cream Milk (or any Plant Based Milk) 1/2 cup Nutritional Yeast 2 tbps Tapioca Starch (optional) 1/4 cup Olive Oil (70 g) 1 tbsp Lemon juice or Vinegar 1 tsp Salt 1 tsp Garlic powder 1/2 tsp Onion powder 1/8 Chili Flakes 1/2 tsp White Pepper METHOD ●Place coconut milk and all other ingredients except potatoes in blender on medium speed and blend till everything is incorporated. ●Gradually add potatoes and blend on high? ●Add sauce to saucepan and then place pan on medium low heat and stir until your sauce begins to simmer and thicken. ●Allow to come to desired thickness before tossing in pasta. (If sauce is too thick feel free to add more milk or water to thin it out a bit) ●Add sundried tomatoes and basil along with salt and black pepper and mix well. ●Serve this dish hot and most importantly enjoy. Thanks for having another session of Food Therapy with me and I do hope to see you soon.❤

Creamy Pasta with Sundried Tomatoes (Vegan)