I really love this approach. One recipe 3 ways. One of the big challenges going vegan was to learn how to cook again. At first I had a bunch of one-off recipes, but now I’m evolving this way...a few base sauces that can be used in a few dishes. Love this. I know it’s a ton more work for you, but I really appreciate it. Its especially good for prep work for a week of cooking.
Thanks for watching and taking the tome to comment. This is the way that I cook. I look at what I have, think about the basic recipes that I can throw together, and then I think about how I can embellish them. Having a go-to cream sauce with minimal ingredients has been a life saver. That's where this idea came from. When I open the cupboards and see pasta and raw cashews, I know I'm halfway there. I love adding green chilies after I've blended the sauce, or adding chipotle peppers into the blender... Trow in some frozen veggies or vegan chicken, and it's a meal.
@@MonsonMadeThis I ended up not making too of her recipee, but Vegan Richa's Everyday Kitchen cookbook (i got my copy from our online public library, Hoopla) had this exact approach. She organizes her book by sauces. You might find it helpful.
Yaaaasss, I was looking for something like this! I’ve never heard of those chips and the pot pie bread crumb seasoning looks great and I was looking for different ways to make my new favorite sausages, Field Roast , the apple kind and the Italian kind ....so delicious! I want to try the ones that you used too, Beyond Meat! They are coming up with so many awesome animal substitutes.....jeeeez!!!!!!!! Thank you for next level easy recipes and tutorial Michael! 👏🏼❤️Kathy
I think the sauce really mimics a cream based sauce, so you would probably fool a "pre-vegan", or at least they would enjoy the dish and not care. Let me know if you have any success.
I used this base sauce and added to sauteed mushrooms, onion and garlic with pasta and let me tell you, it turned out amazing! I watched a LOT of recipes and really like how you make your sauce thinner since it thickens up a lot. Served it to a group of avid meat eaters and they said they could not tell at all it was vegan.
I made the Italian sausage dish and it turned out great! Couldn't find the Beyond Meat Spicy Italian sausage, so improvised with Gardein meatballs, which I heated in the air fryer, then sliced up and added to the skillet with the rest of the ingredients. Didn't take any photos to share because, let's face it, if I had a vegan cooking channel, it would be titled It Ain't Pretty, But It's Vegan and Tastes Good. I haven't really mastered the art of presentation yet. Thanks for the recipes!
I'm impressed that you made it already! And (food) art is in the eye of the beholder. Or the eater. As long as it tasted good, that's all that matters. I love the meatball idea. Did you find the sauce still had a lot of flavor even without the sausage? Thanks for watching and taking the time to comment.
Thank you so much for the great recipe ideas. How long do you imagine that the sauce could be made ahead and kept refrigerated? I'm thinking of making a large batch of this base sauce just to keep on hand.
Thanks for watching. I think it would hold just fine in the fridge for a couple of days. It's basically just cashews and water, so... I think legally, for food safety reasons, I wouldn't suggest keeping it for more than about 5 days.
Pastabilities. 🤣 Clever! This is fantastic! I am so happy for this recipe! I made a good quantity of this sauce to keep for the week so I have it on hand when I need it. It's perfect! 😁👌
Found you through LiveKindly which featured your Enchilada Suiza recipe. Just subscribed and sent a tip for this amazing 3 cream sauce recipe that has so many possibilities. I will be binge watching all your recipes. From the few that I've watched I find your recipes very simple and easy to follow and to-the-point. Continued good luck with your channel.
I'm glad you found me! Welcome. LifeKindly offered to post a few of my recipes, and I'm very grateful. I'm all about helping people go vegan and stay vegan. I'm not one for recipes that need to be followed exactly, so I try to give people techniques and tricks to that they are confident enough to go off-recipe as well. Thanks for watching and subscribing!
Ooooh those pasta looks soooo good. I did laugh at your joke at the beginning of pasta-bilities 😄. I definitely will try your one sauce for all pasta sauce.
Thank you! I really loved them all. It's hard to choose a favorite. The joke actually was inspired by a video game called Night in the Woods; there's a restaurant in the game called Pastabilities. Haha. I couldn't resist. We did a couple of takes. Ben, the vidoegrapher, was like, "You really want to say that?!" I did.
My only complaint is that I would love to hear how to keep the flavor but lose the hot and spicy!!! My poor pitiful tongue can’t handle anything stronger than mild taco sauce, but loves the flavor of tacos, burritos, enchiladas!🥵
Sorry about that. I set the video to premiere early in the AM, but then I woke up with a migraine that had me in bed until this morning. The links are fixed and all should be well.
I’ve been watching all of ur videos. I must say I have a LONG list recipes to try. Lol 😆 Thanks so much for showing us all of these delicious yet flavorful easy meals. I appreciate you all the way from Michigan
Oh gosh no… no Takis on mine. I don’t like them. They are super salty. I didn’t know that restaurant were using them. I do love your variations to this sauce. It’s clever & easy. I think I would try the pot pie pasta. That’s creative
Thank you for taking the time and letting me know that you loved it! Isn't that Beyond Sausage something else?! I don't know how they do it. Maybe I don't want to know... It's also awesome browned up the same way, and then put onto pizza.
I’m kinda new to your videos!!! Such good stuff. I’m traveling and struggling to find decent choices (Downtown Louisville) .... but when I get home to San Francisco, I’m going to try a couple of these! Thank you so much.
Welcome! And thank you. Have a blast on your travels! My mom lives in the bay area and I love visiting The City when I see her. So many incredible vegan places there. Let me know how things turn out if you try any of these recipes!
I've been bingeing out on your videos ever since the Vegan As Fork ladies sent me over. Loving your channel, the content, and you're so likable and watchable. Thanks so much!
These look soooo good! I have a question about the base sauce - you can't buy Better Than Bouillon where I live, can I just use bouillon or is there something different I should use instead?
So, the Bouillon adds a lot umami. It's more than just a "salty" flavor... Can you get Edward and Son's Not Chick'n Cubes (store.edwardandsons.com/products/not-chickn-bouillon-cubes)? They seems to be more readily available. Or maybe use a good vegetable stock instead of water when making the sauce? or try this vegan chicken powder from Mary's Test Kitchen (www.marystestkitchen.com/diy-vegan-chicken-broth-powder). I haven't personally tried it, but I trust her work. If nothing else, just maybe double the nutritional yeast, add a dash more Bragg's, and just add a bit of garlic powder, onion powder, and salt to taste. The Bouillon is a short cut to UMAMI, but you can get there other ways through other glutamate rich ingredients like nutritional yeast and Bragg's.
Thanks! I think with most cooked items, the sauce should last up to 5 days in the fridge. I wouldn't really recommend saucing the pasta in advance, though. I haven't personally tried freezing the sauce, but I would be that it would freeze just as well as any soup or stew.
I don't use any particular brand. I either buy Trader Joe's raw cashew pieces (because the pieces are cheaper), or I buy them in bulk from places like Sprouts when they are on sale.
Thank you. I have been making this cream sauce for years, and I'm glad to finally share it. It's so good! I actually just served the basic sauce version to 5 non-vegan family members and they loved it. And in terms of Food Network... If you wan't to forward my channel onto their people, I would accept their offer. :)
Thank you. I but it at Natural Grocers or Whole Foods. They have a lot of non-vegan flavors, but their vegetable, no chicken, and no beef are vegan. I'm pretty sure you can order them online as well, or if you to to their website (www.betterthanbouillon.com), you can use their store locator to see which stores near you sell it. I know my closest supermarkets carry their non-vegan varieties, but the vegan "NO" flavors are usually found at more specialty stores.
So I have a question. I have a VitaMix but would like to get something smaller for sauces like this one. I like your NutraBullet. What kind do you have or what would you suggest?
I too have a Vitamix, and I love it, but I haven't used it but once in the last few months since getting a NutriBullet. I had a Magic Bullet a long time ago, that I used all of the time, but a friend of mine was borrowing it, and he ended up melting the entire set in the oven (weird story). As repayment, he gave me a NutriBullet that his parents had given him for Christmas. Long story long, I am pretty sure I have this one I have: www.nutriliving.com/shop/nutribullet?gclid=EAIaIQobChMIj_zSyMuO4AIVZBh9Ch0PFAesEAQYASABEgI4svD_BwE
Very impressive. Can't wait to try. Glad I stumbled onto your site! Great video presentation too. Enough important details w/o alot of chatter and useless talk. So many waste time. Great editing on your videos too. TKS for sharing!
I posted this on my FB page too. Got the ingredients to make the spinach/alfredo but didn't find the italian sausage... that will have to be on our monthly trip when we drive to decent stores. Looking at things sugar free.
@@houseofcornell The beauty of this sauce is that it's just a blank canvas for you to work with. Play with it can come up with your own ways to use it. Let me know what you think!
Love the presentation. However the the flavours and brands are too specific and I have never seen in the UK. (I don't expect basic ingredients eg. zucchini, eggplant, canola oil, cilantro to be translated: I can look them up.) Here in the UK I wouldn't be able to replicate the dishes precisely and I have never eaten a pot pie!
Thanks for watching. If you let me know the specific ingredients you're not able to find, I can help explain their function or flavor profile so that you might be able to find similar products in your area.
Hi, wonderful to hear from you. The main ingredient is the chickenless chicken stock which I am assuming gives a certain unami flavour to a cream source. So far I have struggled with replacing the flavours of chicken and for that matter, a mature hard cheese in white sauces. I have some organic veg base stocks and of course yeast flakes. I am afraid I am more vegetarian than vegan, but I have cut back on eggs & dairy and so I am looking for natural vegan substitutes so I can cut back even further.
Most commercial pastas are egg-free. Normally the pasta you buy in the store is just semolina flour. As long as they're not "egg" noodles, you should be fine. Just read the label.
@@MonsonMadeThis OK, it's just where I live-----No WF or anything similar, unfortunately. The store here doesn't have Barillas, either---- Looked on line at Amazon and Walmart---Couldn't find. Will have to wait until I get to the city next time----- Thanks for answering, Michael! :)
Thank you! They are all so good. This isn't just some recipe I came up with for a video; this is a sauce base that I make once every week or two. It's my go-to when I can't think of anything else to cook. Let me know if you try any of the variations, and what you thought.
