Recipe

Dairy Free Cream of Tomato Pasta
Ingredients
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
Kosher Salt
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)
Directions
Parm-Free Parmesan:
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.
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Combine pasta, stewed tomatoes AND liquid, 2 tbsp. margarine and seasonings in microwavable bowl. Heat for 1-2 minutes in the microwave. Stir in 1 tbsp of Parm-Free Parm and heat for another 30 seconds. Add rest of margarine and remaining Parm-Free-Parm, stir until tomato liquid turns salmon colored and looks as though milk has infused the juice (as if you had added milk that slightly separated, so an imperfect cream texture) Add any chopped herbs and pine nuts and taste. Add any additional Parm-Free Parm or margarine until you are satisfied by the flavor. Garnish with chopped avocado and enjoy.

Notes
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.
Thanks!