So I came up with the perfect Vegan Alfredo recipe.
I know that there are a ton of vegan alfredo recipes out there made with cashews, which is great because it’s also a raw sauce. But every time I tried to make cashew alfredo, it just didn’t come out the way I’d expected it to. Not only that, but it tasted too… well, nutty, for a “cheese” sauce. So after a while without one of my favourite pasta sauces, I decided to start screwing around with some ingredients in my kitchen and came up with a recipe for alfredo that’s as close to the kind I grew up with as I could get. [This isn’t raw, sorry guys.]
Quick, Easy, and Blow-Your-Mind-Good Alfredo Sauce
I’ve tried a few different recipes for vegan alfredo sauce, and have been incredibly disappointed by the taste (or lack thereof) of each one. So, with very low expectations, I set about creating my own. This recipe ended up coming out phenomenal, and remains only slightly less than authentic. Vegan alfredo sauce is difficult to conjure up, and this comes closest to what I’ve had in legit Italian restaurants. Like alfredo made with cheese, this sauce is really rich and filling, so I’d start with smaller portions than normal. Make sure you keep the sauce heated, because it thickens up quickly as it cools. I use a silicone spatula to stir the sauce as it cooks, because it’s good for scraping the sides of the pot down, and makes it easy to heat the sauce evenly.
Quick, Easy, and Blow-Your-Mind-Good Alfredo Sauce
1 8oz container of vegan cream cheese (I use Tofutti)
3-4 cloves of garlic, minced
3 tbsp extra virgin olive oil
1/2 tsp lemon juice
1/8 c non-dairy milk
1/4 c nutritional yeast
cracked black pepper
sea salt to taste
Heat the oil in a medium saucepan over medium low heat. Sautee the garlic until fragrant, about 3-5 minutes, being careful not to let it burn or brown. Add the cream cheese, milk, and lemon juice, and heat through, stirring frequently and scraping the sides of the pot as you go. As the cream cheese warms, it will become more creamy and more thin, making it easier to stir. When it reaches a sauce consistency, add the pepper and salt and serve immediately.
This vegan alfredo recipe calls for a non-dairy creamer. And I couldn’t find any at all in the grocery store near me. I’m sure the one I usually go to on my way home from work would have it, but that’s a bit far of a drive just for creamer lol. And I don’t work again until Wednesday.
Could I possibly use soy milk instead. :/
TRY THIS SUPER-EASY (veeegan) ALFREDO SAUCE:
- 1 heaping tbsp earth balance
- pepper, to your taste
- enough almond milk to cover the amount of pasta you’re hungry for.
- 2 cloves garlic, minced
- nutritional yeast, to your taste.
- sriracha, to your taste
So, what I did was just melt the earth balance in a small pan, then add pepper as the butter melts. Once the butter is melted, turn off the heat. Add almond milk and the garlic. Put it on a low heat and let it get to a simmer slowly. Once it is simmering, add enough nutritional yeast to thicken the sauce. Then add more, depending on your taste (I definitely added a lot more. YUM). Give it a squirt of sriracha and toss the pasta in, you’re done!
