Seeking a tomato-free, dairy-free vegetarian pasta sauce...

[SundayCrepes]

preferably one that's fast to make AND that would taste good without cheese (though it's okay if it needs to cook awhile.)

So, pesto is kinda out 'cause I think it needs cheese.

I already make broccoli and veggies in garlic (either olive oil or earth balance.)

Any other yummy ideas?

Thanks

[catnip]

I find that a bit of mellow brown rice miso - about 2 teaspoons - swaps in beautifully where I once added 1/4 cup of parmesean cheese in pesto. It has that salty savory yeasty flavor. I use half spinach half basil for a milder pesto for the family.

Cashew alfredo is delicious - 2/3 cup raw unsalted cashews, juice of 1 lemon, 1 clove of garlic, pinch of salt, a couple tbs of nutritional yeast, and a dash each of white pepper and nutmeg. Add about a cup of boiling water from the pasta, and then blend for about 2 minutes. I like this on broccoli. If I've got asparagus, I sometimes add a little bit of lemon zest and dill to the sauce.

Or go for an Asian flavor - peanut butter, lime juice, tamari, sugar, garlic, ginger, sriracha mixed with noodles, mung bean sprouts, cabbage and peas.

[SundayCrepes]

Originally Posted by catnip 

I find that a bit of mellow brown rice miso - about 2 teaspoons - swaps in beautifully where I once added 1/4 cup of parmesean cheese in pesto. It has that salty savory yeasty flavor. I use half spinach half basil for a milder pesto for the family.

Cashew alfredo is delicious - 2/3 cup raw unsalted cashews, juice of 1 lemon, 1 clove of garlic, pinch of salt, a couple tbs of nutritional yeast, and a dash each of white pepper and nutmeg. Add about a cup of boiling water from the pasta, and then blend for about 2 minutes. I like this on broccoli. If I've got asparagus, I sometimes add a little bit of lemon zest and dill to the sauce.

Or go for an Asian flavor - peanut butter, lime juice, tamari, sugar, garlic, ginger, sriracha mixed with noodles, mung bean sprouts, cabbage and peas.

I'm coming to your house for dinner. lol

[catnip]

I thought of another one: Strawberry Marinara!

1 pound whole wheat spaghetti
1 pound ripe strawberries, hulled and quartered
1-2 TBS olive oil
2 TBS good-quality balsamic vinegar or balsamic reduction
3 cloves minced or pressed garlic
1/2 teaspoon salt
fresh ground black pepper
0-1 tablespoon of sugar (optional)
pine nuts to garnish (optional)

Start the water for spaghetti, whole wheat is really, really way better for this, the stronger flavor and coarser texture really complement the berries (though it also tasted wonderful with Tinkiyada Brown Rice Rice Penne when we made it for a GF potluck). Heat a cast iron skillet, add a tablespoon or two of good, fruity olive oil, and strawberries. Once the berries have started to reduce and thicken, add 2 tablespoons of either really good balsamic vinegar, or a balsamic reduction, 3 cloves of minced garlic, a half teaspoon of salt and a several cranks of fresh ground black pepper. Taste the sauce, depending on the sugar content of the berries and the tartness of the vinegar, you may want to add a little bit of sugar. Mix the sauce into one pound of cooked spaghetti, garnish with toasted pine nuts.

[homemademom]

I've done cheese free pesto and it was pretty good. Just be sure to use lots of olive oil, pine nuts, salt and garlic.

[homemademom]

I thought of another. . . lemon juice and olive oil. It's simple but really refreshing, especially with some green vegetables added.

[catnip]

Oh, hey, a jar of chopped marinated artichoke hearts is pretty tasty on pasta. I haven't done that one in a long while.

[wishin'&hopin']

Pureed roasted beets with garlic, salt, pepper and olive oil (whir it all together in the food processor to make it smooth--as much raw or roasted garlic as you like).  It makes fuschia pasta!

[SundayCrepes]

Lots of great ideas.

[SundayCrepes]

Originally Posted by catnip 

I thought of another one: Strawberry Marinara!

1 pound whole wheat spaghetti
1 pound ripe strawberries, hulled and quartered
1-2 TBS olive oil
2 TBS good-quality balsamic vinegar or balsamic reduction
3 cloves minced or pressed garlic
1/2 teaspoon salt
fresh ground black pepper
0-1 tablespoon of sugar (optional)
pine nuts to garnish (optional)

Start the water for spaghetti, whole wheat is really, really way better for this, the stronger flavor and coarser texture really complement the berries (though it also tasted wonderful with Tinkiyada Brown Rice Rice Penne when we made it for a GF potluck). Heat a cast iron skillet, add a tablespoon or two of good, fruity olive oil, and strawberries. Once the berries have started to reduce and thicken, add 2 tablespoons of either really good balsamic vinegar, or a balsamic reduction, 3 cloves of minced garlic, a half teaspoon of salt and a several cranks of fresh ground black pepper. Taste the sauce, depending on the sugar content of the berries and the tartness of the vinegar, you may want to add a little bit of sugar. Mix the sauce into one pound of cooked spaghetti, garnish with toasted pine nuts.

That sounds really interesting. We need to be gluten free AND cane sugar free. Do you think honey or coconut sugar (gives a bit of a caramel taste) would be a better choice? I suppose I could search out sugar beets, but I'd rather not.

Thanks.

[CatsCradle]

Hi OP, I've actually never made pesto with cheese.  We always make it with garlic, pine nuts, fresh basil and olive oil.  Sometimes I substitute the pine nuts with walnuts.  It tastes fantastic!

Off the top of my head, one of the dishes we consistently cook is orzo pasta with sauteed aspargus and mushrooms.  Sautee the aspargus and mushrooms separately with olive oil and garlic until soft, and then mix into the cooked orzo and add olives.  Most of the time I also make an accompanying pesto sauce if people/family want to mix it in with the pasta for a more garlic-y taste.

Another dish that I like is vegan alfredo sauce over pasta.  The sauce is made with cashews instead of cheese:

1/2 cup of raw cashews

1 1/2 cups boiling water

1-3 garlic gloves

2 tlbs nutritional yeast

tsp of lemon juice

Blend raw cashews in food processor or blender until fine

Add to boiling water...let boil until cashew pieces are soft

Blend again and place back in pot, add other ingredients and continue to let cook

Blend all again. 

You may want to add water if too thick or if you need it thicker, add more cashews into the mix.

[CatsCradle]

Oh whoops!  I didn't realize that Catnip above also gave you a recipe for cashew sauce! 

[SundayCrepes]

I've made my pesto both with and without cheese and like it both ways. It's just that I've always put the cheese on top. I guess we should try it without added cheese on top and see what we think. Fresh pesto frozen in ice cube trays is a terrific fast lunch (served ontop of frozen/microwaved with water tinkyada pasta.)

Our total nutritional requirements:

Vegetarian

No gluten

No dairy

No cane sugar

No tomatoes

I love nutritional yeast, but I read it is chemically the same as MSG. However, I read that it depends what it is grown on. I was reading the article about that and was falling asleep so I thought I'd get back to it. I haven't been able to find it. Anyone have any links for that?

Thanks.

[Viola]

I think a roasted red pepper sauce would be good, but it seems most of them use cream.  I'm sure you could sub in something for that, like maybe veggie stock. 

[hildare]

..we usually use roasted nuts in our pesto, keeping it local with free pecans-- pine nuts are $$$!! -- and don't usually do cheese (i'm not veg but have been).  roasted walnuts or pecans with a heavier hand with the salt can make some yumminess.

what about sweet potato thinned with rice milk?  on penne or a thicker pasta, with the inclusions of veggies, too.  if you roast a sweet potato and blend with something to thin, it's pretty fantastic.

viola, what about silken tofu?  blended to death with the roasted pepper?  wonder if that would work.

[SundayCrepes]

I actually have a great recipe for red peppers and basil (Sautee onion, a clove of garlic, and red pepper, add a ton of basil and 3/4 cup of broth and saute. Then blend with 1/4 cup milk.) It's also great frozen in ice cube trays. I could change the milk to rice milk. Again, I'm just used to eating it with cheese on top. Maybe I should also try this without cheese.

I am excited to have gone dairy free, but it is a new way to learn to eat.

[catnip]

If I use balsamic reduction, it usually doesn't need sugar, especially this time of year when the berries are sweet. If I use straight up balsamic and have tart berries, I like to add a little sugar. I'm sure an alternate sweetener would be fine, you don't add enough to taste it, just enough to balance out the sour.

[SundayCrepes]

Originally Posted by catnip 

If I use balsamic reduction, it usually doesn't need sugar, especially this time of year when the berries are sweet. If I use straight up balsamic and have tart berries, I like to add a little sugar. I'm sure an alternate sweetener would be fine, you don't add enough to taste it, just enough to balance out the sour.

Thanks

[crunchy_mommy]

We do a lot of peanut sauce on pasta -- I just puree coconut milk, peanut butter, ginger, garlic, onion, chili powder, salt or soy sauce... heat up & pour on!

[SundayCrepes]

Originally Posted by crunchy_mommy 

We do a lot of peanut sauce on pasta -- I just puree coconut milk, peanut butter, ginger, garlic, onion, chili powder, salt or soy sauce... heat up & pour on!

Sounds good.