I have been vegan for four years and I finally have made a vegan Alfredo sauce that is easy and delicious! This recipe is inspired by Tabitha Brown. And that is right, vegan. No harming animals, and no harming your health either. Oh and no harming the environment - whoo whoo a triple win!
As I have always promised I would never go into this long rant on the recipe or how it came into vision, I promised everyone that I would just get into the details...so here you go!
Ingredients
1 pound dry pasta
Veggies (use what ever you have on hand, be sure to slice/chop them as you would if you made a primevera)
Veggie stock
Dried herbs: oregano, basil, garlic powder
Salt and Pepper
Garlic, 4 cloves chopped
1 can of drained and rinsed beans (Cannellini are best!)
1 cup of unsweetened, plain, vegan yogurt (Forager Cashew plain unsweetened works best)
1/2 cup of vegan shredded mozzerella (I prefer Violife cheeses)
1/2 stick of vegan butter (of course, the only one to use is Miyoko's! But Earth Balance is good too)
2 tablespoons of Nooch [aka Nutritional Yeast]
Method
Cook pasta according to package directions, drain, and set aside
While pasta is cooking, turn a frying pan [see the tip in step 6] on medium heat. Once hot, add in a splash of veggie stock. Now add in your veggies. [tip: You can really use what ever you want here. One version I made had just zucchini and pepper, the one I made just a few nights ago had Cannellini beans, onion, and frozen chopped spinach - I am sharing both versions in the photos below]
While your veggies are in the pan, add in your spices. I "eyeball" what I want to add, so a few dashes of the basil, oregano, garlic powder [red pepper flakes if you want] and then salt and pepper. Let the veggies cook with the spices for about 7 minutes or so. If you are using beans, be sure to add those first before adding the veggies. I let the beans cook for about 3-5 minutes before adding the veggies to the pan.
When the veggies are done, remove and place in a bowl on the side.
Now it is time for the Alfredo
In the same pan you cooked your veggies [tip: when I mention a frying pan, be sure to use a deep pan so that you can stir and coat the pasta and veggies in the sauce], turn on medium heat. Once warm, add in the butter and the chopped garlic.
Once the butter is just about fully melted, add in the yogurt, the mozzarella, and the nooch. I also add in a bit of salt, pepper, oregano, and basil here too it adds a depth of flavor and blends well with the veggies.
Once the sauce has formed a nice creamy texture, add in your pasta and veggies and stir to combine.
You are ready to serve and eat! (oh and be sure to serve this with some nice warm bread!)
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