Today I made one of my favorite 5 minute pasta sauces.

Vegan Herb & Kale “Alfredo”

So the best vegan cheese in the world, in my opinion (and I have tried tons) is Kite Hill. All are almon-based and all varieties are great (see my post on going dairy free) but the Kite Hill ricotta is amazingly versatile. You can make cannoli dip! and fabulous sauces and spreads. Here’s today’s quick recipe I made up on the fly.

I used 16 ounces of the vegan ricotta.

Add as much as you want of the following into your Vitamix or high speed blender (taste as you go!). These were my rough measurements: 

• About 1 tablespoon fresh dill
• I tablespoon of scallions finely chopped
• A handful of parsley
• 2 handfuls kale (I used Jacinto)
• 2 cloves garlic (I like 2-3) finely chopped
• and a little salt and pepper

All goes in the Vitamix. This quick sauce that can be made in 5 mins flat! I actually add this to my freshly boiled pasta. I used to eat brown rice pastas. Again, I ahve tried it all in thsi department. But my favorite because of it’s insane nutrition value is Adzuki bean pasta! Trust me, it tastes amazing (like whole wheat) and it contains 15 g of fiber per 2 ounce serving, tons of nutrients and is super filling. I eat about 4 ounces and that is sufficient for my fiber for the day.