Fried Tofu Strips

Fried chicken is a southern staple in the US. It’s also an extremely popular food in the Black community. So, I’ve had my fair share of fried chicken over the years, pre-vegan. When I went vegan, it was crazy to experience fried « chicken ». I couldn’t believe (and still can’t believe) that I was having something that I couldn’t ever imagine being able to enjoy as a vegan. I know I haven’t had even a modicum of the fried « chicken » that so many brilliant vegan chefs and minds have created, but I wanted to contribute in some small way by making my own version of something that could easily be made at home. It absolutely mimics the flavor of fried meat… is it as good as the fried chick’n I’ve tried so far? That’s debatable. Is it healthier that any fried chick’n I’ve tried so far? Also debatable. Did I make several test batches and eat most of them in one sitting, by myself? Abso-frickin-lutely.

ATTENTION: This recipe requires 24 hours of prep time! Please plan accordingly!

What You’ll Need:

For the Dry Batter:

  • 2/3 cup all purpose flour (gluten-free flour can also be used)
  • 3 tbsp seasoning salt
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp parsley

Wet Ingredients:

  • 4 flax eggs: about 3 tbsp water + 1 tbsp flax seeds = 1 egg
  • 1 1/2 cup vegetable oil

Other Ingredients:

1 package of extra firm, organic tofu

What to Do:

Step six, slice the tofu once down the middle horizontally while it is laying flat.
  1. Freeze the entire pack of extra firm tofu overnight, or for at least 24 hours until fully frozen.
  2. Take the tofu out of the freezer and let it thaw fully– you can speed up the thawing process by placing the package of tofu in a bowl of hot water. Most of the time, I took it out before leaving in the morning, letting it thaw until I returned home for the day.
  3. Once tofu has fully thawed, open package and drain of water completely.
  4. Wrap the block of tofu in a thin cloth or with a few paper towels and press the tofu of any additional water for about 3-5 minutes. While the tofu is wrapped up, use a tofu press or something with weight to help drain the excess water.
  5. After pressing, let the tofu sit for an additional 15-20 minutes to air dry (I know, this recipe requires a lot of prep time, but it’s worth it! :-)). The tofu should be as dry as possible– this is very important, otherwise the water will seep out and change the flavor of the fried strips.
  6. Slice the tofu once down the middle horizontally while it is laying flat. Keep the two pieces together and slice the tofu vertically 4-5 times. You should have 8-10 evenly sliced tofu strips.
  7. Set tofu strips aside and prepare the flax eggs. In a medium-sized bowl, mix the ratio of water with flax seeds (3 tbsp:1 tbsp) x4 to create 4 flax eggs. Whisk together with a fork. Let the mixture sit for about 5 minutes to thicken. You may need to add an additional 1/2 to one tbsp of water if the mixture becomes too thick (you want it to be slightly slimy).
  8. While the flax egg is thickening, prepare the dry ingredients to create the fry batter. In a large bowl, combine the flour, paprika, garlic powder, dried parsley and seasoning salt. Whisk together thoroughly until well mixed.
  9. Placed the entire amount of the vegetable oil in a medium-sized frying pan (a large pan can be used, but may cause the oil to be too shallow– add about 1/8 cup more oil if using a large pan).
  10. Heat the oil over medium heat (about 3-5 minutes; test by dropping a very tiny water droplet in the oil to see if it sizzles– DO NOT stand over the oil when testing if it’s hot); while oil is heating, check the flax eggs. Remember, they should be only slightly gelatinous and a little slimy– not too thick.
  11. Create an assembly line of flax egg then the dry batter mixture, then the frying pan.
  12. Gently place one tofu strip into the flax eggs and turn to lightly fully coat. I used one hand for the flax eggs and one for the dry batter so that the dry batter didn’t become too clumpy in the bowl and on my hand as I continued to dip strips.
  13. Gently bring the coated strip over to the dry batter and fully coat.
  14. Gently bring the strip over to the frying pan and place it on one side of the pan.
  15. Place about 3-5 strips of coated tofu into the frying pan, about 1/2 inch apart.
  16. Fry each piece for approximately 4-5 minutes on one side, turn the strip over and fry that side for an additional 3-5 minutes.
  17. Use tongs to gently remove each strip, and place it on a dish or in a container that has been lined with thin clothes or paper towels to drain the strips of excess oil.
  18. Let cool for several minutes, then, transfer to a serving dish.
  19. Garnish with fresh chopped parsley, serve and enjoy! These strips taste amazing with my tangy aioli– you can find that recipe here.

Date Posted on Instagram: 8/1/2019

Vegandale 2019!

Last year, during the peak of my new vegan life, I attended one of the best vegan food festivals around, Vegandale. I was extremely excited to be able to go to a vegan food festival– I’d made it my personal goal to get to as many vegan food events as I could that summer and hitting up Vegandale was an absolute dream.

One of my hands down top favorite dishes from last year’s festival— the buffalo mac and cheeze from Freakin’ Vegans, based in Jersey.

100% vegan food vendors from all over the country. It was amazing — tons of people, great vibes, music, lots of activities and lots of F O O D. Delicious and amazing food! I went in with the goal of trying foods from places that were not based in the New York City– that is, I only wanted to try food from vendors who were based in cities from around the country and outside of NYC. A nationwide food tour! I hit up spots from Chicago, Texas, Jersey, Toronto and more. It was insanity!

I was trying to stay away from food based out of NYC, but this was an exception. I had to try the mock oxtail from Chef Rootsie and her crew over at Veggie Grub!

This year, the festival’s back! Vegandale is coming to New York City again and they’ll be back at Randall’s Island Park on Saturday, September 28th, 2019. You don’t wanna miss out on trying some of the most innovative and just downright delicious vegan food you’ve ever seen. I’m telling you, it truly is a feast for the eyes as much as the stomach. I tried so much amazing food and of course, I chronicled everything on my Instagram page — so much food that I literally had to bring containers with me so I could take food home 😀 I wasn’t complaining though; who would when you have an abundance of decadent vegan noms to nosh on for days, long after the festival is over?

One of the only vendors from outside of the United States— The Vegan Outlawz came all the way from Switzerland and bought their bomb BBQ kebab sandwiches with them!

Okay, the supply didn’t last me as long as I would have liked, but that was due to me being greedy — what can I say, I’m a true (vegan) foodie at heart!

Head over to www.vegandalefest.com to get tickets for this year’s festival at the current discounted rates! And check out their Instagram page — not only can you go gaga over all the drool-inducing noms on their page, but you can also get tickets via the link in their bio.

This beautiful scoop of fig and apple flavored ice cream topped with toasted aquafaba was brought to us by Chef Nick Di Bona over at Bona Bona Ice Cream, based in Port Chester, New York.

September 28th is right around the corner, so start preparing to experience some of the best vegan food you’ve ever tried! And I might just see you out there!

Eco-Friendly Menstrual Solutions– Period.

This post has been a long time coming. I’ve been wanting to write about my period for quite some time. The ups, the downs, and everything in-between. So, here it goes– my journey to trying to make my period more eco-friendly.

But, before I begin, I’ll start with a disclaimer:

I won’t cover absolutely everything about the history of my period in this post. Honestly, I could write an entire thesis on what I’ve been through with my cycle— but I will touch on most of the major stuff that’s happened in the past several years. I also included a random af but pretty encompassing summary in the last paragraph in case you don’t want to read an entire blog post about my menstrual cycle. Feel free to email me through this blog or message me on Instagram if you’d like more info about my period.

Whoa… that sounded kinda creepy, but you know what I mean 🙂

A (not so) Brief Period History.

I’ll start by acknowledging that all these issues may have been condensed into a smaller time-frame if it weren’t for my overall laziness and lack of taking immediate action whenever something happens with my health. For the most part, I’ve learned my lesson when it comes to this, but in the past, I was definitely the type to “wait and see what happens”, no matter what happened.

For years I had really heavy periods that slowly got progressively heavier, accompanied by really crappy pain — as in, picture really horrible cramps, then, turn the dial up another notch or two. I would go through overnight pads in a matter of hours — not overnight. When I finally did see a gynecologist, I ended up on birth control and was diagnosed with menorrhagia — a fancy name for bleeding waaay too much when you’re on your period. I was also informed that I had both ovarian cysts and uterine fibroids.

You can imagine how much fun I was having at this appointment.

Ovarian cysts are common among many child-bearing aged woman, but the fibroids— which are actually benign tumors (that also appear during child-bearing years), are way more common among African-American women. I have no idea why and I don’t think the medical community does either. But I digress.

In the land of birth control, all was well. I had really clear skin and much lighter periods. I had to set about 100 alarms to remind myself to take it at the same time everyday, but once I got the hang of that, it was all good. Or so I thought…

… One day a few years ago, around the time I started trying to take control of my health, I was on my period and I decided to look up the side effects of birth control. It was horrifying. Now, the internet has the power to make anyone think they’re dying for any reason, but the stuff I was reading just wasn’t sitting well with me, especially not at this point in my life and health journey. Something inside just told me that I didn’t wanna be on birth control anymore.

Also, at this point in the aforementioned journey, I’d already decided that if one takes control of their diet and lifestyle, they have more control over certain health issues than they may think. So, although I wasn’t vegan yet, I felt I could maybe deal with a heavy period sans medication. 

Not so coincidentally, at my next gyno visit, the results of my ultrasound showed something amazing: my fibroids had shrunk significantly and my cysts were now completely gone.

You may be thinking … “Wtf?” Or “that’s amazing!” Either one would be applicable and totally understandable.

I definitely believe that my changes in lifestyle and diet played a role in here somewhere— I ate horribly before getting healthy, and who knows what kinds of hormones and chemicals were affecting my poor uterus. But personally, I also believe in higher powers, so I gave a heartfelt shoutout to the universe on this miraculous occurrence as well. From there, I listened to my intuition and told my gyno I wanted off birth control for good. She obliged, but my heavy period journey was far from over.

No More Meds, and I Went Vegan… but the Heavy Bleeding Continued

As time went on, my periods were still heavy. I no longer experienced horrible cramps and pain as badly as I did before, but I was still going through pads more often than I felt I should. My thoughts were “oh crap, nothing has changed– what do I do now?” Even after going vegan, I didn’t notice immediate changes in my cycle.

Navigating period products has been an
interesting and thought-filled journey to say the least.*

Making My Period Eco-Friendly (and Later, Low-Waste)

Nonetheless, I started slowly trying to change everything I used for health, beauty and otherwise over to more eco-friendly options (hence the existence of this section of my blog). I think part of my thought process with my period products was that I really had to try everything I could think of to fix the heavy bleeding issue. If I had already changed my diet and was more physically active, I guess now I had to focus on the products I was using. I started buying eco-friendly pads and tampons around last winter. I was amazed to see that the price was the same as regular sanitary products– which frankly, contain stuff I do not want in my vagina. 

I felt content that I’d made an eco-friendly switch, but I wanted to do more. So, several months ago, as I was scrolling through vegan Instagram, I came across an ad for a free menstrual cup. I thought “this is it! This is my chance to try a menstrual cup!”

Using a menstrual cup was a great experience– although it wasn’t right for me, I’m happy I tried it.

I’d heard about the cup years ago when the famous Diva brand made the menstrual cup a household normality, but I had all sorts of reservations about using one— but still, I got the cup and tried it out on my next period. I chronicled the journey in my Instagram stories and highlights. The first cycle using it wasn’t too bad. Aside from the annoyance of getting used to putting the actual cup inside of me— and taking it out for that matter, when it was in place, it worked well. But sometimes it would move around, and that was a little uncomfortable.

Then, one day… it flipped. Both literally and figuratively.

The cup turned sideways inside of me. I was home when it happened which was a huge relief— I also had a pad on as a safety net. This very inconvenient occurrence shook me a bit. I envisioned every possible worse case scenario:

What if this had happened while I was on the train?

Or at work and on my feet?

Or I was nowhere near a bathroom?

What if I hadn’t been wearing a pad? (highly unlikely but still within the realm of possibility)

It freaked me out so much that I didn’t use the cup for the rest of that day. Or the rest of that cycle. I finished out that period with my eco-friendly pads and tampons. By the time my next cycle arrived, I tried the cup once more. I used it on my heaviest day, hoping for the best. But I could tell the spark was gone. I just wasn’t feeling it anymore. I used it for a few hours at most that day and that was the end of the cup and I’s short-lived relationship. I know there are tons of shapes and sizes available for menstrual cups, but I just didn’t feel enough motivation to try cup after cup.

However, this mishap contributed to zero discouragement in my period journey. I knew there was a chance I might not like the cup, and the fact that I got to try it for free calmed my nerves even more.

What was more concerning was wondering what my next step was. I really wanted to conquer having a low-waste, eco-friendly period; yes, I was using non-chemically treated, cotton products — but I felt like that just wasn’t enough, mainly because it was far from low-waste.

More time passed, and a page I follow on Instagram that makes reusable pads ended up having a huge flash sale.

Perhaps you’ve noticed a pattern of me trying to acquire products for cheap and/or free? 😀

This was yet another option I’d been aware of, but had been waiting for the right time to try it. Or maybe more like, had been too lazy to getting around to try it? Either way, a 50% off flash sale definitely seemed like the right time.

Too cute for words. Some of my favorite reusable, cotton-based pads.

I was eager to see how the reusable pads would go over— I had a bunch of questions like: how would I store a soiled pad when I was in public and needed to change it? Were they truly absorbent? How long could I wear one before I had to change it? And so many more…

When they finally arrived, I was immediately obsessed. Mainly because I was in love with the prints! But I didn’t buy them to have cute pads… okay, having cute pads did factor in a bit, but the point was low-waste, eco-friendly periods… period.

Too Many Variables— but they Happened at the Right Time.

Now, I’ve gotta back track a bit, because this part is kinda crucial to the story. In May of this year, I turned 32. Why is that relevant? Well, as you may (or may not) know, as women get older, their periods will often get lighter. You may not (or may) notice drastically lighter periods overnight, but this is relevant for my story because as mentioned, I had a history of ridiculously heavy periods. But a couple of months before I turned 32, my periods were noticeably lighter. I couldn’t say with 100% certainty that it was only the age factor because there were just way too many variables:

  • I’d been eating about an 80% whole foods, plant-based diet for several months at this point (so very little processed foods and practically no mock meat at all… like, I stopped buying it completely)
  • I had become very physically active— I even took up running before I suffered an injury last winter.
  • I’d been vegan for a year and a half, so for all I knew, my body could have decided to just start adjusting to my new vegan lifestyle via my cycle (this one is actually very plausible because I know and have read stories from so many women who claim their periods got lighter after going vegan).

The entire paragraph above was written for the purpose of me saying this:

I don’t know if I would be as happy as I am with reusable pads if my period were still as heavy as it was in the past. But I love them now. They’re absorbent af and they work amazingly. So, my period journey has a happy ending. I’m still working out a few kinks like: changing and storing the reusables in public and washing and drying them as soon as possible, but overall they’re great. I’m thrilled that I found a low-waste solution for my period. I’m supplementing the use of the cotton pads with tampons, but cutting my waste in half makes me very proud, and I am constantly reminding myself that this is a baby-step journey, as it should be.

Here’s a Final Recap — or a Summary for the Slackers…

  1. Super heavy periods > Menorrhagia nightmare > birth control saved me, but the chemicals had to go > I started trying to find natural ways to lighten my period and eventually I ended up also trying to make my period more eco-friendly and low-waste.
  2. My first route was changing over to chemical-free, natural, cotton sanitary products > I felt great because I knew I was immediately eliminating placing chemicals inside my body, which I had apparently been doing for almost two decades— ew.
  3. Next, I focused on low-waste > I tried the menstrual cup and it was unsuccessful for me; there were too many grey areas.
  4. Then, I tried reusable pads and I loved them > I settled on a combo of the reusable pads and chemical-free, cotton tampons.

And that’s it! That’s my journey so far. Oh, and PS – full disclosure: I’m a visual person, so going in to change my pad and seeing a bloody Jaws kinda gives me a much needed chuckle when I have cramps and am bleeding from my uterus.

* Menstrual products image courtesy of Vanessa Ramirez via Pexels.com

Lazy Scalloped Potatoes

My recipes are meant to be simple and quick, so when I thought to myself: how can I make scalloped potatoes easier and vegan? this lil’ recipe came to mind. No baking, quick prep and process, and best of all, it tasted extremely decadent. I’ve raved about potatoes many times. They’re a really versatile food and they can be transformed into practically anything. I mean, you start out with a big, round and hard potato, and end up with golden, crisp and soft fries. What kind of magical sorcery is that? And fries are just one of the foods these babies can transform into… tater tots, pancakes, hash browns, I could go on and on, but I won’t because I’m getting hungry. Also, this recipes incorporates my super easy thick and cheezy sauce recipe, which I also use to make mac ‘n’ cheeze.

What You’ll Need:

For the Sauce:

  • 1/4 cup vegan butter
  • 1/4 cup all-purpose flour
  • 1/4 cup (x3) plain, unsweetened almond milk
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt (plus more to taste)

For the Potato Dish:

  • 1 large potato
  • 2 cups fresh spinach, roughly chopped
  • 1 tsp essential seasoning blend*
  • 2 tbsp olive oil
Seasoned potato slices all lined up and ready to go.

What to Do:

  1. Preheat oven to 425 degrees.
  2. Slice the potato into thin slices ( I was able to yield about 20 slices from my potato –not potato chip thin, but thin).
  3. In a large mixing bowl, combine potatoes, olive oil and essential seasoning blend and toss until well mixed.
  4. Place potato slices evenly about 1/2 an inch apart on a large sheet tray lined with aluminum foil.
  5. Place tray of potatoes in oven for approximately 10-13 minutes, making sure not to burn them.
  6. While potatoes are cooking in the oven, start the cheeze sauce.
  7. Heat a medium to large sized skillet over low heat.
  8. Add butter and melt over low heat.
  9. Very slowly, begin to add the flour, about 1/3 of the whole 1/4 cup at a time; Use a flat utensil (preferably wooden or silicone) to stir flour into the butter as you add it to the skillet. Stir continuously until all flour has been thoroughly mixed into butter and the entire 1/4 cup has been added.
  10. Reduce heat to a very low simmer– almost as low as you can get the flame without turning it off.
  11. Add the first 1/4 of almond milk and stir slowly into the roux until completely mixed-in to the mixture.
  12. Add the second 1/4 cup of almond milk and repeat the above step, stirring slowly until the milk is completely mixed-in to the mixture.
  13. Add the third 1/4 cup of almond milk and repeat the above step.
  14. The sauce will start to form now and should be nice and thick.
  15. Return the heat to low.
  16. Add the nutritional yeast and salt and stir into the cheeze sauce until fully blended. Continue stirring sauce for approximately 1 minute, then, remove from heat but keep the sauce in the skillet and on the stove burner.
  17. Remove potato slices from oven and let cool on the side while you finish prepping the sauce. Remove the aluminum foil with the potato slices from the sheet tray to cool faster or place the potato slices on a wire rack.
  18. You have two options here: 1) you can remove half the sauce from the skillet now and store it for later use**, or 2) you can follow the next step with all the cheeze sauce still inside the skillet, although this basic recipe yields more sauce than you will need for the amount of potatoes used***
  19. Add the spinach to the skillet and stir into the cheeze sauce until thoroughly mixed.
  20. Place the potato slices into the cheeze sauce and fold the potatoes into the sauce carefully so you don’t break the slices.
  21. Transfer cheezy potatoes to a serving dish and enjoy. Have fun with the toppings! I added jalapeño and a side of ketchup to mine 🙂

Date Posted on Instagram: 5/1/2019

* essential seasoning blend can be found here.

** transfer the excess sauce to an airtight container (preferably glass) and store it in the refrigerator; it will keep for several days but I don’t recommend saving it for more than 5 to 6 days. To reheat: place sauce in a skillet on low heat. Once heat start to melt the sauce, add about 1 to 3 tbsp. of plain, unsweetened almond milk (add the milk one tbsp at a time) to the skillet and stir the sauce with a flat utensil (preferably wooden or silicone) continuously and slowly until sauce becomes “saucy” again. This should return the sauce to it’s thick consistency, but you can add more milk if you want to thin it out even more.
*** so really, you have 3 options. You can also bake more potato slices using another large potato if you want to use all the cheeze sauce in one sitting.

Super Thick & Cheezy Mac ‘n’ Cheeze

I love mac ‘n’ cheeze. I’ve decided that I would try my hardest in life to avoid any stereotypes about anyone, even the seemingly harmless ones (but, I’m not perfect, so don’t “@” me!). And so, I wasn’t gonna say that I’m pretty much obligated to like this side dish staple because I’m Black– but heck, it’s kinda true. I don’t know a single Black person that doesn’t like mac ‘n’ cheese. But there is one thing that most Black people frown upon in the sacred world of this classic food, and I’ve ventured into that territory with this recipe. Out of a box, stove top mac is a no-no. In fact, it’s almost sacrilege. But, when I can up with this cheeze sauce recipe, I knew I was on to something. Sure, it doesn’t have that baked in the oven taste exactly. And sure, it’s not made with real cheese, or even a vegan cheese substitute. And sure, I threw a bunch of seasonings in the recipe that are not at all reminiscent of traditional African-American mac ‘n’ cheese recipes– okay, I see I’m not really making a strong, positive case for my mac. But regardless, when I tried it, I felt like it tasted like something my family would prefer if they had to have the mac ‘n’ cheese made on the stove in like 15 minutes, instead of baked in the oven. Not only that, I made this with all my fellow humans of all ethnicities and cultures in mind, because who doesn’t love a thick and cheezy sauce? There are a lot of vegan cheeze sauce recipes out there, but mine differs in that the goal is for it to be a thick sauce from the start. It’s best when used right away, in it’s thick form. You’re more than welcome to thin it out by adding more almond milk to the mixture, but that defeats the purpose of this being a “super thick and cheezy” mac ‘n’ cheeze — and I know the point of my recipes is to “make them your own”, but I really like this recipe title, so pretty please keep this sauce thick af.

What You’ll Need:

For the Sauce:

  • 1/4 cup vegan butter
  • 1/4 cup all-purpose flour
  • 1/4 cup (x3) plain, unsweetened almond milk
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt (plus more to taste)

For the Noods and Mac ‘n’ Cheeze Dish:

  • 4-7 cups cooked small pasta shells*
  • Crushed red pepper flakes (to taste)
  • dried parsley (to taste)
  • black pepper (to taste)
  • Salt (to taste)

What to Do:

  1. Prepare noodles (boil water, add noodles, return to a rolling boil uncovered. Use approximately 2 cups of water for every 1 cup of dry pasta shells. Drain shells from boiling water and run cold water over pasta shells for approximately 10 seconds. Drain again).
  2. Place noodles in a large mixing bowl and set aside someplace near the stove to keep them warm.
  3. Heat a medium to large sized skillet over low heat.
  4. Add butter and melt over low heat.
  5. Very slowly, begin to add the flour, about 1/3 of the whole 1/4 cup at a time; Use a flat utensil (preferably wooden or silicone) to stir flour into the butter as you add it to the skillet. Stir continuously until all flour has been thoroughly mixed into butter and the entire 1/4 cup has been added.**
  6. Reduce heat to a very low simmer– as low as you can get the flame without turning it off.
  7. Add the first 1/4 of almond milk and stir slowly into the roux until completely mixed-in to the mixture.
  8. Add the second 1/4 cup of almond milk and repeat the above step, stirring slowly until the milk is completely mixed-in to the mixture.
  9. Add the third 1/4 cup of almond milk and repeat the above step.
  10. The sauce will start to form now and should be nice and thick.
  11. Return the heat to low.
  12. Add the nutritional yeast and salt and stir into the cheeze sauce until fully blended. Continue stirring sauce for approximately 1 minute, then, remove from heat.***
  13. Add sauce to the bowl of noodles and stir until cheeze sauce is well blended into noodles.
  14. Transfer some of the mac ‘n’ cheeze to a serving dish and garnish with seasonings to taste.

Date Posted on Instagram: 4/28/2019

* 4 cups will yield a ridiculously cheezy mac, and 7 cups will still be very cheezy but maybe more manageable. You can also use any pasta shape or type you’d like, but I don’t know if the “cheeziness” ratio will change. Most likely, it won’t, but try it out on any pasta you want and play around with the amount of pasta that works for the sauce based on your preference.

** This flour and butter mixture is known as a roux, and it’s the basis for many sauces — particularly in French cuisine (which has a lot of sauce-based dishes), but nowadays, in any cuisine.

*** If you don’t use all the sauce, transfer the remaining sauce to an airtight container (preferably glass) and store it in the refrigerator; it will keep for several days but I don’t recommend saving it for more than 5 to 6 days. To reheat: place sauce in a skillet on low heat. Once heat start to melt the sauce, add about 1 to 3 tbsp. of plain, unsweetened almond milk (add the milk one tbsp at a time) to the skillet and stir the sauce with a flat utensil (preferably wooden or silicone) continuously and slowly until sauce becomes “saucy” again. This should return the sauce to it’s thick consistency, but you can add more milk if you want to thin it out even more.

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