Ingredients: Sauce
-Half of a medium-sized onion, diced
-Fresh minced garlic (I used about 8 cloves)
– 4-5 tablespoons of vegan butter (I used Country Crock plant butter)
-1-2 tablespoons of flour
-about 1/2-3/4 cup of unsweetened almond milk (can be adjusted to create your desired consistency/thickness)
-onion powder, garlic powder, black pepper, white pepper, pink Himalayan salt, dried parsley, dried basil, dried oregano, Slap Ya Mama cajun seasoning (to your desired taste)
– 7-8 oz shredded vegan cheese (I used Target shredded vegan mozzarella but you can use whatever cheese you’d like)
-2 Zucchinis sliced, 1 diced red bell pepper (or whatever veggies you choose
– 1 lb desired vegan pasta (I just used what I had on hand- Barilla thin spaghetti)
-crushed red pepper flakes
-Gourmet Garden chopped basil to top (available at Walmart)
Directions:
-Sauté onion in about 2 tbs vegan butter until translucent
– Add remaining vegan butter along with minced garlic & sauté about 2 mins
-Add flour and mix- stir for about a minute or 2- this will create a “roux-like” base
-Add all dry seasonings & stir
-Add cheese and let it melt for a bit then stir
-Add almond milk to create desired consistency
-Sauté veggies & prepare pasta
-Combine together and top with red pepper flakes and chopped basil
vegan cheesy garlic pasta sauce
