Ok, fiiiiinally December is here so I hope the Christmas tunes are cranking in the background!

God I have waited for this. Here’s to a month packed full of the best that humanity has to offer. Love your people and hold them tight, that’s really all that matters.

Of course the Christmas treats matter too and fortunately over the years I have found ways to enjoy them despite allergies standing in the way.

I have recipes for Christmas cake, Christmas muffins and the full-on Christmas roast that are completely gluten- and dairy-free and, even better – you wouldn’t know it.

Also, they’re all made from scratch without a processed ingredient in sight, and that’s important isn’t it? The food that we put in our bodies should nourish our bodies, plain and simple. (You know, with maybe a glass of bubbles and a chocolate or two on the side….) If you need the recipes let me know, I’m happy to send them on although they have been printed here before so many of you have them!

Today, we’re going to take a quick detour from Christmas recipes with this amazing vegan garlic alfredo. It’s based on a dish from Deliciously Ella, but I removed the yeast (allergies) and amped up the lemon (delicious). She uses this for scalloped potatoes which works a treat (as she does, try layering potatoes and zucchini to curb the carbs a little) but I have also used it for sauce with chicken and for a vegan pasta with tons of steamed broccoli on the side and toasted pine nuts on top. It’s massively versatile and easy to do. (Note that recently my Vitamix died – sad news!! – but the Ninja handled this recipe beautifully.) Enjoy!

Vegan Garlic Alfredo

Ingredients:

7.5oz raw cashews

1 tbsp Dijon mustard

1 veggie stock cube (I use Kallo) mixed with 17floz hot water and then cooled

Juice of ½ to 1 lemon (to taste)

2 garlic cloves (roasted if you like)

Pinch salt

Pinch white pepper

Crack of black pepper

Directions:

1. Soak the cashews in warm water for a few hours or boiling water for 15 minutes. Agitate them well and rinse thoroughly. This softens them and removes enzyme inhibitors.

2. Drain the cashews and place in a powerful blender with all the other ingredients.

3. Blend very well until the sauce is completely smooth. Taste and adjust the seasoning as you wish.

4. Use immediately or store in an airtight container in the fridge for up to five days. (Also freezes well.)

Catherine Burns is a qualified nutritional therapist. For more details: www.natural.bm, 505-4725, Natural Nutrition Bermuda on Facebook and @naturalbda on Instagram