Reading the Food Section of the New York Times, today, there was an article in praise of nutritional yeast.
That brought back this memory:
Sitting in front of 2 large casserole pans of Cashew Alfredo Sauce baked over gluten free quinoa elbows.
These were among several dishes I taught in my hands on farm to table vegetarian cooking class, Improvisational Cooking for Health and Vitality at Esalen Institute.
The Cashew Alfredo Sauce is made with vegetables. Plus the cheesy flavored, vegan, nutritional yeast, garlic, fresh squeezed lemon juice, coconut butter and cayenne.
And still, it is a big hit in my cooking classes and with personal chef clients.
In fact, one of my teaching assistant’s, Tao, aka Thomas taught the recipe right after we harvested fresh organic Meyer lemons from Esalen’s organic farm.
Upon returning home with just a list of the ingredients for the sauce, I measured the ingredients for a repeatable recipe.
And I have taught this, creamy, vegan sauce recipe in many hands on cooking classes and lecture demonstrations.
Still, it is very popular and all about the yum.
The only change I made is I do not bake it over pasta anymore.
No need. Just cook it up. Puree. And pour it over pasta.
Easy and Delicious!
“TO CELEBRATE FOOD WHILE GETTING HEALTHY, LESLIE CERIER IS YOUR GUIDE,” DR MARK HYMAN
Specializing in Vegetarian, Vegan, Gluten Free and Plant Based Cooking for Health and Pleasure
Renowned Chef & Author
Gourmet Getaway Retreats