VEGAN ALFREDO
One of the most delectable and simple recipes to make is a classic Alfredo sauce. I wanted to make a version of this beloved dish for my dairy-free daughter and my borderline vegan son, but with ingredients they can enjoy. You'll never miss the cream, butter and cheese in my vegan Alfredo. My secret ingredient is nutritional yeast, which has a naturally cheesy flavor.
Provided by Catherine McCord
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain the pasta, reserving 1/3 cup of the cooking water.
- While the pasta cooks, heat a large saute pan over medium heat. Add the oil and onions and cook, stirring, until translucent, about 4 minutes. Add the cashews and garlic and cook, stirring, until they're just starting to color, about 4 minutes. Add the vegetable broth and bring just to a boil.
- Transfer the mixture to a blender and add the nutritional yeast, miso and 1 teaspoon salt. Alternatively, keep the mixture in the saute pan; add the nutritional yeast, miso and 1 teaspoon salt and use an immersion blender. Blend until the sauce is thick, creamy and smooth.
- Return the drained pasta to the pot and toss with the sauce. If the sauce is too thick, toss with the reserved cooking water to thin the sauce.
- Sprinkle with chopped parsley, if desired.
VEGAN ALFREDO SAUCE
Alfredo sauce goes dairy-free! We blended cashews with sauteed aromatics, nutritional yeast and almond milk to make your favorite rich and thick pasta topper -- without the cream.
Provided by Food Network Kitchen
Time 8h20m
Yield about 2 1/2 cups (enough sauce for 24 ounces pasta/8 servings)
Number Of Ingredients 10
Steps:
- Add the cashews to a medium bowl and cover with water. Cover with plastic wrap and let soak, refrigerated, overnight.
- Drain the cashews and set aside.
- Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until light golden, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Transfer the mixture to a high-powered blender. Add the cashews, vegetable broth, almond milk, nutritional yeast, lemon juice, nutmeg, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Blend until smooth and combined.
- To serve, heat the Alfredo sauce in a large skillet and toss with your favorite pasta and a splash of pasta water.
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- Add pasta to a large pot of boiling, well-salted water and cook according to package instructions. Drain and cover to prevent drying.
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