Vegan Alfredo Sauce (No Cashews!)
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 this to him 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 create a grittier 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 this will be just as popular!
Servings: 4
Calories: 409kcal
Ingredients
- 5 tbsp vegan butter split: 2 tbsp & 3 tbsp*
- 1.5 cups diced yellow potato
- 1/2 cup diced white onion
- 1.5 cups vegetable broth
- 3 tbsp all purpose white flour
- 3/4 cup non-dairy milk unsweetened (I like soy)*
- 1 tsp Italian herbs
- 1 clove minced garlic
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp lemon juice
- 1 cup vegan shredded parmesan cheese
- 10-12 oz fettuccine pasta
Garnish
- finely parsley
- freshly ground pepper
- extra parmesan
Instructions
- 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.1.5 cups diced yellow potato , 1/2 cup diced white onion, 5 tbsp vegan butter
- While your potatoes and onions cook, you can start to make your roux (a butter+ flour mixture).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.3 tbsp all purpose white flour
- Turn up stove to medium heat. SLOWLY add milk and whisk. In 1-2 minutes the mixture will start to thicken QUICKLY. Continue whisking until it forms a dough ball. Once the dough has formed immediately remove from heat so it doesn't burn.*At this point I would recommend cooking your pasta if you have not already*3/4 cup non-dairy milk
- 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!)1 tsp Italian herbs, 1 clove minced garlic, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper, 1 tbsp lemon juice, 1 cup vegan shredded parmesan cheese
- 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.10-12 oz fettuccine pasta
Notes
Ingredient recommendations:
- Vegan butter: Use stick butter such as Earth balance or Country Crock
- Vegan parmesan shreds: I like Follow Your Heart.
- Non-dairy milk: I find soy works best in this recipe, but almond will work too. Do not use oat.
- You can serve with any type of pasta you want, not just fettuccine.
- Alfredo sauce is delicious in many other ways: in lasagna, drizzled over vegetables, as a sauce base on pizza, drizzled over a baked potato.
- Want some protein in this dish? Make it a vegan "chicken" alfredo by adding in Gardein chicken strips
Nutrition
Calories: 409kcal | Carbohydrates: 41g | Protein: 16g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 1183mg | Potassium: 496mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1172IU | Vitamin C: 19mg | Calcium: 389mg | Iron: 2mg