1.5 tbsp The Frauxmagerie’s Plant Parm
4 cups gnocchi
2 medium sized avocados
½ white or Spanish onion, diced
2 cloves garlic, peeled and diced
1 cup cashews, unsalted and soaked
1.5 cups almond milk
6 leaves basil
1 tbsp olive oil
Salt & Pepper to taste
- Put cashews and almond milk in a sealed container – soak overnight in fridge
- Cook gnocchi as per package directions
- Over medium heat, warm olive oil in non-stick pan
- Add onions and garlic, sauté until onions are translucent
- Cut and scoop out avocados, place in a blender
- Take your soaked cashews from the fridge, place in blender
- Blend until fully mixed and creamy
- Toss cooked gnocchi in the pan until coated in the olive oil
- Add sauce to pan, and let reduce to desired consistency
- Stir 1 tbsp Plant Parm into the sauce
- Top with fresh basil and ½ tbsp Plant Parm and enjoy!
When one begins the transition to plant based eating, it can seem daunting – what do vegans even eat?! The answer is quite simple these days – there is a wealth of information online regarding substitution products for meat, milk, eggs and cheese – but the Frauxmagerie team knows all too well that there’s nothing like homemade.
Having been a chef myself for many years, I couldn’t ever bring myself to purchase pre-made alfredo sauces and always made my own by reducing whipping cream with fresh garlic and onions. That was the one thing I missed after ditching dairy, and with no botanic alfredo sauces on the market in Canada, I began experimenting!
I was taught classic French cooking in school, so I began with the concept of Mother Sauces – boiling half an onion and a clove in almond milk. It tasted savoury, but almond milk doesn’t contain enough fat to reduce… It was too watery to be used for alfredo. I came across some recipes for ranch and Caesar dressing, using soaked cashews and wondered if it may work to thicken my botanic béchamel. It was a beautiful thing at last, and I couldn’t be stopped! I made roasted garlic alfredo, cheese sauce, rosee sauce, pesto alfredo: the options for pastas, gnocchi and pizza sauces were suddenly endless.
Special Thank you to Jaime Sirna for the recipe!