As Requested

Life is busy right now. I missed posting last week and I almost didn’t want to post tonight, BUT when people ask something from me I usually do my best to get it done as soon as possible.

I am 35 weeks pregnant. Papa tummy just started nursing school on Monday and he’s still working full-time. We’ve been potty training little tummy for exactly a week now. This weekend we are FINALLY renovating our bathroom. I have been cooking like crazy to stock our freezer with as much nutritious food that will fit for after the baby comes, which I know will be here before I’m ready. Do I have to tell you I’m tired?

I don’t have the energy for anything more than doing a quick share of this recent recipe of mine. The thing is I did not take any pictures of it besides the one I posted on Instagram because my photo area is currently overloaded with all the new things waiting to be installed in our bathroom. So you’ll just have to be happy with what I am giving you.

Creamy Cheezy Sauce over  Shells

Creamy Cheezy Sauce

vegan, soy-free, nut-free, gluten-free

Note: This recipe makes enough for 2 pounds of pasta depending on how cheezy you like your pasta. You could easily half the recipe if you wanted to. Personally, I like having leftover cheeze sauce to do whatever I want with, like serving over baked potatoes or steamed veggies.


  • 1 can full fall coconut milk
  • 1 cup water
  • 3 cups cauliflower florets
  • 2 carrots, peeled and diced
  • 1/2 cup cooked white beans
  • 1/2 cup nutritional yeast
  • 1/4 cup Earth Balance Soy-free Buttery Spread OR tahini
  • 1/2 tablespoon Dijon mustard
  • 1 teaspoon roasted garlic powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon powdered rosemary
  • fresh cracked pepper, to taste


  1. Mix all ingredients in a large saucepan and bring to a boil.
  2. Reduce heat to low, cover, and simmer for 15 minutes or until veggies are soft.
  3. Either transfer contents to a blender or use an immersion blender to blend in the pot. Do so until smooth and creamy.
  4. Remove from heat and use as you wish. Let leftovers cool before storing in an airtight container in the fridge. Sauce will thicken as it sits. Enjoy!

2 thoughts on “As Requested

  1. Pingback: Mac and cheez cost breakdown and comparison | Vegan for my Wallet

  2. Pingback: Easy Broccoli Cheese Soup (vegan, gluten and grain free) | Vegan for my Wallet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s