This buttery sauce is so easy to make and delicious that it will have you singing with joy! It is made in mere minutes because all you have to do is whisk all the ingredients together and simmer it until hot. It doesn’t get any simpler than that! The sauce perfectly coats the roasted vegetables, making an indulgent meal that will surely warm your heart and soul.

What’s better than a big ol’ cinnamon roll that’s sweet and dense, yet fluffy on the inside? These are legit cinnamon rolls, with all the yeasty, cinnamon-y, icing goodness you’d rightfully expect. The recipe makes a bunch, and the rolls freeze beautifully – so you can enjoy a warm, indulgent breakfast anytime.

These cheesy fried potatoes are guaranteed to make you friend, impress in-laws, and solve relationship problems – maybe they can’t do all that, but they’re pretty darn good. These homemade croquettes are filled with soft mashed potato, vegan cream cheese, herbs, and spices, coated with a crispy cornmeal, deep-fried coating. It’s a great dish put out at a part.

I love sweets, they are great and addicting. But there is nothing quite as addicting, to me, as bread and pasta. I can eat a sweet and then decide to stop eating sweets anytime I want or need to. But if I get some bread or pasta into my system, it may be days before I stop to wipe the crumbs from my lips. Not to mention that anywhere you go — especially Italian restaurants — there are epic proportions of bread and pasta served. Next thing you know, you’ll find me in an alley begging for change just to have one more bite of garlic rolls.

Okay okay okay. So dramatic. But you get the picture. I love pasta and I love what it feels like to just eat it out of a bowl. What I have found is that squash and sweet potato provide that same sense of heartiness but digest much more easily and are lower on the calorie and converted sugar scale.

When I make raw pasta, I usually use zucchini simply because it is a go-to item in the raw vegan world. This time, however, I just felt like branching out. This time, I used a sweet potato and boy, am I glad that I did. I simply used a spiralizer on that bad boy and then tossed it in the sauce (recipe below) and added cherry tomatoes. It is SO easy. The noodles softened a bit the longer the sauce was on and the taste combination was out of this world. It really had this cheezy/nutty nature to it, as well. Also, it is completely nut-free, which makes my heart sing!

A lot of raw foods rely, heavily, on nuts. I love ’em and am a proud supporter of ’em but I really feel like there is such a thing as too much. This sauce is made from sesame seeds, which are nutritional powerhouses. I’m a huge fan of these little guys and love it when I can incorporate them into my meal.

If you’re not into the raw food scene, you can easily use this sauce on any pasta you’d like! It is that simple and really that delicious.