Vegan Pumpkin Alfredo Sauce


  • 1 can coconut milk
  • 1 cup unsweetened, original almond milk
  • 1/2 cup pumpkin puree
  • 1/2 head roasted garlic
  • 1 teaspoon of ground sage
  • 2 teaspoons fresh basil, finely chopped
  • 1 tablespoon arrowroot powder (for thickening)
  • salt and pepper, to taste
  1. In a medium saucepan, bring coconut milk and almond milk to a simmer.
  2. Whisk in your pumpkin and roasted garlic until smooth. If sauce is too thin, mix 1 tablespoon arrowroot powder with 1 tablespoon cold water and slowly whisk into sauce (continue step until sauce reaches desired thickness).
  3. Add sage, basil, salt and pepper. Serve over pasta, vegetables, or whatever your heart desires!

Creamy Garlic Parmesan Polenta

Move over mashed potatoes. I mean don’t go too far, because I LOVE YOU, but you have some competition in town. Next time you feel like taking a break from your relationship with potatoes, explore the world of polenta. You’ll be happy you did!

This creamy polenta melts in your mouth. It can seem like it’s not thickening, but just be patient. Low & slow is key, as you do not want to burn it. Sometimes you have to baby it, but I promise you it will be worth it.

What You’ll Need:

  • 4 1/2 cups chicken broth
  • 1 1/2 cups cornmeal
  • 5 tablespoons butter
  • 1/2 cup mascarpone
  • 4 ounces grated parmesan cheese
  • 1/2 cup milk
  • 1 tablespoons finely chopped parsley
  • 2 tablespoons fresh roasted garlic
  • salt and ground black pepper
  1. In a large saucepan, bring chicken broth to a boil. Slowly pour in your corn meal while constantly whisking. Lower heat to medium-low and cook slowly, continuously whisking for about 3 minutes until polenta begins to thicken. Turn heat to low and cover your saucepan. Continue stirring every 5 or so minutes, scraping anything that may be sticking to the bottom of the pan.
  2. After about 30 minutes, add your butter and garlic. Stir until melted and completely incorporated. Add your mascarpone, parmesan, and milk, stir well until combined. Season with parsley, salt and pepper. Let the creamy polenta remain on the stove (on low) until ready to serve.
  3. Once ready to serve, pour into serving dish. Garnish with more fresh parsley.

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Candied Walnuts

PSA: These things are like crack. Add to salads, granola, yogurt, charcuterie boards, side dishes, or just snack on them. You literally won’t be able to put them down. Because I like to indulge in them, I prefer to use truvia rather than granulated sugar. A little less guilt…

Candied Walnuts:

  • 8 oz. walnuts
  • 1/4 granulated sugar OR Truvia/Stevia
  • 2 teaspoons cinnamon
  • 1 egg white
  • 1 teaspoon vanilla extract



Preheat your oven to 300º. In a large mixing bowl, add your walnuts.


In a separate bowl, whisk together your egg white and vanilla. Pour on top of the walnuts and toss them, ensuring even coverage. Sprinkle on your choice of sugar and the cinnamon. Toss until the walnuts are evenly coated.


On a baking sheet lined with parchment paper, evenly spread your walnuts. Bake for 20 minutes. Keep an eye on them, though. They tend to burn easily. Once cooked, transfer them to a bowl immediately so they don’t overcook. You can store them in a mason jar for up to 2 weeks (if they last that long!)