Saturday, March 30, 2013

Vegan Alfredo Sauce


So today was the day I finally got to make this excellent vegan alfredo sauce. I made it once a few months ago and I haven't forgotten about it!
I made this for a family potluck dinner. I decided not to combine the pasta and sauce at home because I was afraid it would turn to mush by the time we made it to my dad's house. So I made the sauce in the blender at home and put it in a mason jar so I could easily take it to go. Once I got to our destination, I made the pasta and heated up the sauce on the stove so it could thicken. Then I tossed everything together. I think everyone liked it, too!
Alfredo sauce is usually used for pasta, of course, but this sauce is pretty versatile. You could use it for dipping, for a white pizza, or even for garlic bread. Just replace it where you like to use alfredo. I hope you enjoy it as much as me!

Adapted from: Vegan Yumminess

Ingredients

(makes enough sauce for 1lb of pasta)


  • 1 can coconut milk (I used full fat, but I think light coconut milk would work also)
  • 1/2 cup cashews (if you use salted cashews you may not want to add salt to the sauce)
  • 1/2 cup water
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tsp salt or salt to taste
  • 1 tsp of onion powder
  • 1-2 garlic cloves (use 1 if you prefer a more subtle garlic flavor)
  • pepper to taste

  • Method

    Combine all ingredients in a blender and blend until smooth. Transfer sauce to a pan and simmer until thickened slightly. Keep a close eye on sauce and stir frequently. Once sauce is thickened, pour sauce over cooked pasta (if using). Serve immediately with more salt and pepper to taste.

    Note:

    I have been asked about nutritional yeast, namely, "what the heck is it???"
    I think this blogger gives a good explanation and bonus! you can check out her recipes while you are there : what is nutritional yeast

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