Dairy Free Cream of Tomato Pasta
Brown rice pasta variety of choice, cooked, 2 cups
1 14 oz can Stewed Italian Tomatoes
2-3 tbsp DF margarine
Italian Seasonings to taste
Freshly Ground Pepper
3 tbsp (or more) Parm-Free Parm (see ingredients below)
Freshly chopped herbs to taste
2 tsp. Pine Nuts (OPTIONAL)
1/8 cup chopped avocado (OPTIONAL)
1 C Nutritional Yeast Flakes
1/2 cup raw blanched almonds
1/2 tsp salt
Assemble ingredients and process in blender or food processor. Store in sealed container in refrigerator and use as desired.
Parm-Free Parm from Joanne Stephaniak’s “Parmazano” recipe in “The Uncheese Cookbook.” The rest is my creation.
DO NOT REPLICATE ELSEWHERE WITHOUT MY PERMISSION.