Pasta Archives - Stacey Homemaker

15-Minute Vegan Alfredo Sauce Recipe

February 17, 2019 by Stacey Homemaker Leave a Comment

You only need 15 minutes, less than 10 ingredients, and a blender to make this uber creamy and satisfying vegan alfredo sauce recipe! Vegan and gluten-free.

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When I want to get a satisfying and delicious dinner on the table super quick, my go-to is always pasta. I used to just reach for a jar of pre-made tomato sauce but I’ve been trying to eat less processed foods lately, so I created the most delicious and easy to make creamy vegan alfredo sauce (cashew-based)! This is my #1 favorite pasta sauce recipe and I know that as soon as you taste it you’ll love it too.

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Super Creamy Spinach Artichoke Vegan Lasagna

October 14, 2018 by Stacey Homemaker 15 Comments

This is the creamiest, most satisfying vegan lasagna you’ll ever taste! The filling is an ultra-rich cashew-based spinach artichoke dip that’s loaded with veggies and tucked in between layers of noodles. It’s vegan comfort food that will please the whole family. Plus, it’s naturally vegan, soy-free, and has a gluten-free option!

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I’m finallyyy getting back to my regular routine.

We got back from our Halloween on the High Seas Disney cruise a few weeks ago and it took me longer than I expected to edit all of our daily cruise vlogs for Youtube. I wanted to get those videos done first and out of the way so I could jump back into sharing more vegan recipes with you!

Watch our Halloween on the High Seas Disney cruise vacation videos here!

I have a bunch of recipes to share that I’ve been working on over the last few weeks but I thought this vegan lasagna would be the perfect recipe to share first! When I finally got out of the Disney cruise withdrawal phase (yes, it’s totally a real thing!) and started cooking again, this delicious vegan lasagna is the first meal that I made!

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How to Make Pesto Sauce (Vegan) + 15-Minute Pistachio Pesto Pasta Recipe

May 29, 2018 by Stacey Homemaker Leave a Comment

Learn how to make pesto sauce that’s VEGAN, super creamy, and loaded with flavor! Plus, variations to make it oil-free + a recipe for our favorite 15-minute pistachio pesto pasta!

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The first time I tried pesto pasta was at Maggiano’s when I was 17 (I know, how did I go so long without trying it?!). At first, I was a little hesitant to taste it because it was so…green. However, I did try it and I fell in love with pesto after that first bite! I loved the bright flavor of the basil mixed with the tangy parmesan and the buttery pine nuts combined with hot noodles…ohhh be still my beating heart!

After that, I taught myself how to make pesto sauce at home and I started trying all kinds of substitutes for the pine nuts because they are very expensive. Cashews, almonds, walnuts, and pistachios are all great substitutes for pine nuts in pesto. I’ve also used pumpkin seeds in a pinch and that was yummy too. The only version I didn’t love was pesto made with hemp seeds, it just had a weird flavor that I couldn’t mask with other ingredients.

When Travis and I transitioned to a vegan lifestyle, I thought that I would have to give up pesto because we couldn’t eat dairy anymore. I wondered if pesto would still be as delicious without the parmesan cheese?

Great news, it’s still delicious!

After trying a bunch of vegan pesto ingredient variations, I’ve found that learning how to make pesto that’s vegan is SO simple– and it’s really not that much different than the regular version.

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The Best Healthy and Easy Mac and Cheese Recipe

April 1, 2017 by Stacey Homemaker 43 Comments

This creamy vegetable-based (NO butternut squash!) healthy and easy mac and cheese recipe is the last macaroni recipe you’ll ever need, take it from a mac and cheese connoisseur! Kids will love it too, they won’t be able to tell that the cheese sauce is cheese-free. Vegan + gluten-free + dairy-free.

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Mac and cheese is by far, my all-time favorite food!

My love for it started when I was just a wee little lass. I had no idea it would follow me into adulthood, but here we are. It’s comfort food, pure and simple.

I’ve never tried a mac and cheese that I didn’t like.

Wait, I take that back.

The first time that I tried to make it from scratch on my own was a huge fail! I didn’t know how to make a roux, I didn’t season the water for the noodles…it was a disaster. I ended up hungry and still craving mac and cheese with a sink full of dirty pots and pans. Ugh.

I’ve come a long way since then, mainly because I’m transitioning to being a full-time vegan, so I’ve pretty much cut cheese out of my diet.

I started out slowly by making butternut squash mac which cut the amount of cheese in half and substituted butternut squash for the rest. It was delicious but I needed to get rid of the rest of the cheese. I loved the butternut squash sauce but it just didn’t reheat that well. It would dry out and not stay saucy like mac an cheese should be.

I needed to try again.

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