Gluten-Free Menu: Dairy-free Soy-free Vegan Pine Nut Pasta Cream Sauce Recipe

ravioli1 You can find more great menus over with Org Junkie. This week the gluten-free menu swap is hosted by In my Box with a theme of lentils, beans, and pulses. Perfect!

Monday: Indian
Julie’s Vegetable pakora
Chebe flatbread
cilantro chutney

Tuesday: Vegetarian Pressure Cooker
Recipe from Lorna’s Veg Pressure Cooker book, prepared by the DH

Wednesday: Mexican
Veg Fajitas with homemade corn tortillas

Thursday: Indian
Tofu in Creamy Coconut Tomato Gravy
Basmati Rice

Friday: American Southern
Mashed Potatoes
Pan Fried gluten-free okra
Pressure cooked beans


Recently we found out that our daughter may have a sensitivity to the casein from dairy coming through her momma’s milk, so I’ve gone on a dairy free diet to see if she improves. You can expect a lot of dairy-free recipes in the coming weeks. This week I decided to make a sauce based on my classic recipe for a gluten-free, dairy-free, soy-free pine nut cheese sauce, using the pine nut base for a creamy sauce lightly flavored with tomato and fresh herbs. I served it on delicious gluten-free, dairy-free butternut squash ravioli from Mariposa, but you could serve it on any of your favorite gluten-free pastas. Enjoy!

Dairy Free Soy Free Pine Nut Basil Tomato Cream Sauce for ravioli
1/2 cup raw pignoli nuts, soaked in water for at least 1 hour
1 teaspoon brown rice vinegar *add more to taste
1 1/2 tsp. nutritional yeast
sprinkle of sea salt
1 tbsp. fresh basil leaves
1/4 organic heirloom tomato, de-seeded
Enough water to make thick soupy consistency
Blend sauce ingredients in small bowl of food processor or blender. Taste and adjust seasonings (especially salt and vinegar) to your preference. Don’t worry if it seems a little light on flavor- as the next step will concentrate the flavors. Next heat sauce in saucepan and let begin to thicken. Taste and adjust seasonings as needed.

Prepare Dairy-free gluten-free butternut squash ravioli or other favorite gluten-free pasta by drizzling in melted dairy-free margarine (Earth Balance in tub has soy-free and dairy-free variety) that has been infused (melted with) fresh herbs of your choice OR lemon olive oil mixed with julienned fresh basil. You can either drizzle freshly made, hot ravioli with the sauce OR you can add cold, leftover ravioli to the simmering sauce and let it heat and get coated in the warm sauce as the sauce thickens and reduces.

Garnish with fresh basil leaves, diced and lightly salted heirloom tomatoes. Serve and enjoy!

A fresh take on one of my most popular recipes for a dairy-free, soy-free pine nut cheese alternative.

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2 Responses to “Gluten-Free Menu: Dairy-free Soy-free Vegan Pine Nut Pasta Cream Sauce Recipe”

  1. [...] at Book of Yum takes another of her drool-worthy weekly trips around the world with a menu inspired by India, [...]

  2. sorry to hear about your little one, but I’m looking forward to the dairy free recipes…
    have a great week.

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