Grilled the mushrooms in coconut oil and spiced the pasta with black and red pepper and a squeeze of lemon. Made the “alfredo” sauce with almond milk, nutritional yeast and a bit of tofu sour cream. It was amazing.
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2 thoughts on “Gluten free, vegan “alfredo” w/ grilled mushrooms”
thanks for this. it is hard trying to do the no wheat, gluten free, no cheese thing.
How long have you been trying? I’m on month 3 and loving it!