The ideas just keep getting better!
You know, there comes a time in every person’s life when they have to really face the harsh reality that the tolerance level for lactose is only going to get worse. It will never get any better. You take lactaid and allow yourself to think that if only you have a bit of cheese and ice cream here and there, that it will be okay. It never does. You still feel heavy and bloated and always ask yourself why did you do you continue to do this to yourself. Do you know what I mean or am I alone in this? I know I’m not, you guys are just too afraid to admit it.
I’ve made vegan fettuccine Alfredo made with cauliflower sauce as the substitute for Alfredo sauce. That was really good and awesome, but the cauliflower flavor isn’t as smooth and delicate as I like sometimes. I thought of several ways to make a creamy and healthy sauce for pasta that will be a bit smoother and more delicate like I want and I thought, “Why not use…yogurt?” I was very hesitant to use yogurt at first because I didn’t know what would happen to it when you add heat into the equation. Then I thought how I sometimes make oven fried baked chicken and I coat it with yogurt and it comes out just fine. Nevertheless, I went for it. I am so happy I did. My fiance and I loved it! You can’t tell its yogurt at all. All the yogurt does is pacify the craving for a creamy sauce texture. There is no cheese at all! I know yogurt still can contain some diary and by all means, use soy plain yogurt and Gardein’s Chicken-less Chicken strips to make the dish completely vegan. Yogurt doesn’t upset my stomach so that is why I used the regular stuff. It is good, I promise and its a quick meal you can put together for a week night dinner.