So I decided to make a vegan Alfredo sauce from the onion cream I made yesterday and it turned out VERY well! I made only one cup of the sauce, however, because I didn’t want to waste too much of the onion cream if the sauce didn’t work. Not only is it delicious and creamy, but it registers only two WW points for half a cup!!
The sauce is for a new take on the Stranger Wings Pizza I’ve made a few times over the last couple of months–I’m calling this new take “Buffalo Chickwheat Pizza.”
As for the Alfredo sauce, I am definitely going to double this recipe in the next few days to try it over some pasta topped with grilled portobello mushrooms.
Vegan Alfredo Sauce (makes one cup)
1/2 cup onion cream
1 tsp miso
1 tsp Better Than Bouillon vegetable base
1 tsp lemon juice
1 TBS nutritional yeast
1 heaping TBS cashews
1 tsp pink salt
1/2 tsp nutmeg
1 garlic clove
1 tsp tapioca flour
Blend in the Vitamix until smooth, then heat over medium heat (stirring continuously) until shiny and smooth.
Now, since you’re going to be making a Buffalo Chickwheat Pizza, you’ll also need to make….
1/4 cup cashews
1/2 cup Sriracha
1/4 cup almond milk
1 TBS apple cider vinegar
1 Medjool date (or a 1/2 TBS date syrup)
1 tsp soy sauce
1/2 tsp garlic powder
1/4 tsp smoked paprika
Blend in the Vitamix until smooth and creamy!
You’ll also need to make a blue cheez dressing like this one.
And now onto the….
Buffalo Chickwheat Pizza
First off, make a batch of your favourite pizza dough. I recommend this dough for this particular pizza.
1/2 pound of chickwheat
1 cup of the Buffalo sauce
Sear the chickwheat in a pan over medium heat…
Once the chickwheat has browned a bit, pour the buffalo sauce over it and mix well…
Now, roll out your dough, schmeer each pie with half the Alfredo sauce and scatter the Buffalo Chickwheat over the top. Pop in the oven preheated to 500 degrees and bake for fifteen minutes.
While the pizza is baking, saute some shallots for topping the pizza and slice up some green onions.
When the pizza is done, drizzle the blue cheez dressing over the top and sprinkle with the sauteed shallots and chopped green onions.
And there you go–super delicious Buffalo Chickwheat Pie!! The only change I’d make for future iterations of this pie is that I’d double the chickwheat and put a 1/2 pound on each pie….which means I’d also double the Buffalo sauce to two cups.
Super delicious meal though…no matter how you slice it!
And the song of the day is Van Morrison’s “Astral Weeks” because it just happened to be playing on my playlist as I wrote this…