Vegan Alfredo Sauce

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While exploring this formula, I needed to return to fundamentals and discover what a customary pasta alfredo truly is.

Is it a cream sauce or a margarine and cheddar sauce? It appears that generally it was a spread and cheddar sauce, yet it has developed to turn out to be any sort of sauce that is super velvety and rich.

Regardless of whether there is cheddar in it or not, margarine in it or not, cream in it or not, will be not the main factor.

Is it an insane rich too smooth sauce? At that point you presumably nailed it.

Vegan Alfredo Sauce
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Vegan Alfredo Sauce

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Recipe by lovingitveganCourse: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

The base for the vegan alfredo sauce starts with creating a roux, which is achieved with olive oil, garlic, and either arrowroot powder or all-purpose flour

Ingredients

  • 9 oz (~250g) Fettuccine Pasta*

  • 3 Tbsp (45g) Vegan Butter

  • 3 Cloves Garlic (crushed)

  • 2 Tbsp All Purpose Flour

  • 1 oz (400ml) Can Coconut Milk*

  • 1/3 cup (80ml) Vegetable Stock/Broth

  • 1 tsp Black Pepper

  • 1 tsp Dijon Mustard*

  • 1/4 cup (15g) Nutritional Yeast

  • Sea Salt (to taste)

  • For Serving:

  • Black Pepper

  • Chopped Parsley

  • Vegan Parmesan Cheese

Directions

  • Put the fettuccine on to cook according to package directions, when cooked, drain well and cover. If the pasta starts sticking together, toss with a small amount of olive oil.
  • Add the vegan butter to a saucepan along with the crushed garlic and heat until the butter is melted.
  • Sift in the flour and fry the flour in the butter briefly. Then add in the coconut milk and vegetable stock and whisk with a hand whisk to remove any lumps.
  • Stir continuously until the sauce begins to boil and then continue stirring until it thickens. The sauce will continue to thicken as it cools, so it doesn’t need to be the perfect thickness when you remove it from the heat, but it must have thickened quite a bit from when you started.
  • Remove from heat and add in the black pepper, dijon mustard and nutritional yeast and whisk in with your hand whisk. Add sea salt to taste.
  • Toss the sauce with the cooked fettuccine and serve with chopped parsley and a sprinkle of black pepper and some vegan parmesan cheese (optional).

Notes

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