Creamy Vegan Alfredo Sauce

My husband might just be the biggest alfredo fan out there, so I knew my dairy-free version had better live up to his standards. When I served him this he was instantly blown away – and I know you will be too! This vegan alfredo sauce is creamy, rich, and buttery – just like the traditional – but healthier! It’s also nut-free, which is hard to find when so many vegan alfredo sauces call for cashews (which can be expensive and can make it more difficult to obtain that creamy texture). This sauce has a secret ingredient you won’t find in other recipes: yellow potatoes! Yep, buttery gold Yukon potatoes (just 1.5 cups!) help thicken and create a velvety alfredo sauce. I used this ingredient in my viral vegan mac and cheese which has shocked so many on Pinterest; I have a feeling you will love this one too!

Vegan Alfredo Sauce Ingredients

Base Veggies:

• Yellow potato – The main ingredient is yellow potato (like gold Yukon). I have not tried this with russet potatoes, so I cannot attest to that flavor – but Yukon’s have a buttery flavor so I highly recommend these.
• White onion – or yellow onion
• Vegan butter – Use stick butter like Earth Balance or Country Crock
• Vegetable broth – You can use low sodium if you prefer

Roux (a thickening agent for the sauce):

• Vegan butter – Use stick butter like Earth Balance or Country Crock
• All purpose white flour – This adds as a thickener for the roux.
• Non-dairy milk (unsweetened) – Unsweetened soy milk is best but you could also use almond. I do not recommend oat milk as it is too sweet.

Other:

• Seasoning: Italian herbs, minced garlic, garlic powder, salt & pepper
• Lemon juice – helps to balance the flavor of the potato
• Veggie water (saved after boiling the potatoes and onions in vegetable broth)
• Vegan shredded parmesan – I used the one from Follow Your Heart

1. Simmer your potatoes & onions

In a medium saucepan, add your vegan butter (2 tbsp) over medium heat. Once melted, add your diced potatoes and onions. Cook for 2-3 minutes, stirring occasionally.

Add your vegetable broth and bring to a simmer. Cover and simmer for 8-10 minutes, or until the potatoes are fork tender. Once cooked DRAIN AND SAVE THE LIQUID.

2. Make your roux

While your potatoes and onions cook, you can start to make your roux (a butter+ flour mixture, we will also add milk)

In a small pan, begin heating 3 tbsp of vegan butter over low/medium heat. SLOWLY add in the flour and whisk together until combined.

❓What is a “roux”?

A roux is a mixture of equal parts fat (usually butter) and flour, cooked together to create a thickening agent for sauces and soups.

3. Add milk to the roux

Turn up stove to medium heat and SLOWLY add the milk, whisking as you add it. Continue to whisk and in 1-2 minutes the mixture will start to thicken QUICKLY. Continue whisking until it forms a thicker dough. Once the dough has formed immediately remove from heat so it doesn’t burn.

4. Blend your sauce

In a blender, combine your potato/onions, flour mixture, Italian seasoning, clove of minced garlic, garlic powder, salt, pepper, lemon juice, vegan parmesan and 1/3-1/2 cup of leftover vegetable water.

Blend until it is combined and smooth, but do not overblend. Add more vegetable water as desired to create the consistency you want. This sauce is naturally a bit thicker (and delicious!)

5. Combine sauce and noodles – Enjoy!

Pour the sauce over cooked noodles. Sprinkle with parsley, parmesan shreds, and freshly ground black pepper.

You can serve this as vegan “chicken” alfredo! See the notes to find that recipe.