I used to occasionally enjoy eating my pasta with alfredo sauce or pesto sauce. The thing is: normally alfredo sauce is made with milk ingredients and pesto is made with parmesan cheese.
So here’s the thing, being vegan forces you to take a closer look at what you eat. This means looking at labels and determining if a food can be eaten with a smile (makes me happy knowing that what I am eating did not require the torture or death of animals).
I have finicky taste buds though, so I read the Nona packaging a few times before buying. It is very handy to have in the fridge because it has a few month shelf-life.
Ingredients directly from the label
“Water, cashews, sunflower seed oil, arrowroot powder, basil, onion powder, garlic powder, oregano, sea salt, ascorbic acid (vitamin C). Xanthan gum.”
A bit thick, so I added some water. Similar to a condensed soup in texture until you add a bit of water.
Taste and Smell
Not bad overall. Smell – fine. Similar to traditional alfredo, it doesn’t smell that good from a package/jar.
Dish created (pictured top right)
For last night’s dinner, I quickly made the sauce more liquid, threw in some enoki mushroom, pea sprouts and lastly added some cubed tofu. Black pepper for taste. Then poured on top of pasta.
Where to buy
So far, I have only been able to find this product at Sue’s Market (Major Mack. East near Bathurst, Richmond Hill).
Would I buy it again?
Yes. Was thinking about serving it at my next pasta party. Of course, I would not tell my guests that they are having ‘vegan’ sauce until after they eat and compliment my dish. Because as you probably know, eating choices are at least 1/2 psychological!