Creamy Basil and Avocado Pesto

May 11, 2018May 12, 2018 thedishonhealthyLeave a comment

Stole a pesto my heart! OK, sorry (not sorry). All bad jokes and puns aside, I declare this to be the creamiest, dairy-free pesto I’ve ever tried. Why? Thanks to avocado, that miracle worker which takes the place of cheese and rocks it! I’ve been making basil, Romano cheese and walnut pesto for years; yet I never thought of adding avocado to the mix -until one fateful day… my NYC friend, Chef Carla, sent me a recipe from EatingWell. I’ve modified the proportions a bit; but the same idea holds: basil, avocado, walnuts, fresh lemon, garlic and pink sea salt. Oh, and a food processor!

Mushroom and Cashew Alfredo Pasta (DF and GF)

February 18, 2018February 19, 2018 thedishonhealthyLeave a comment

Mushroom and light cream truffle pasta has ma’ heart. This one is completely dairy-free and get’s that cheesy light truffle cream sauce taste from none other than… C-A-S-H-E-W-S. Yep, you read that right; (insert bold letters and conspicuous spacing :P). The same good ol’ raw cashews I make vegan cheesecake from. The same handful of raw cashews that make my smoothies denser and creamier. The same cashews that I use for my cashew cream cheese spread. Starting to make sense? Cashews are the best source of cheesy goodness, aside from cheese itself. You will love!