Velvety Vegan Alfredo Sauce
Every vegan should have a repertoire of “vegan classic Italian” sauces for whipping up instant, yet gourmet meals as needed. Velvety Vegan Alfredo Sauce is so creamy you can backstroke through it. This vegan sauce provides a way to eat elegantly, but inexpensively as a vegan. Give it a WHIRL and impress dinner guests at your next get-together!
Vegan Alfredo Sauce Ingredients
- 3/4 cup organic extra virgin olive oil
- 2 cups organic unsweetened soy milk, non-GMO
- 2 cup raw cashews, soaked overnight or at least 2 hours
- 5 garlic cloves, peeled
- 1 tablespoons onion powder
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- pinch of nutmeg (optional… for traditionalists)
Measure and Whirl
Simply measure all the ingredients and place into a high-speed blender: VitaMix or Blendtec Total Blender.
Whirl the contents till completely smooth.
Pour the Velvety Vegan Alfredo Sauce into a heavy-bottomed sauce pan and bring to a simmer over LOW HEAT.
Add more unsweetened soy milk if a thinner consistency is desired.
HINT: Velvety Vegan Alfredo Sauce tastes best the day after… seems like the ingredients have time to develop or “bloom” creating a more sophisticated complex flavor. Add more soymilk to achieve the “saucy” consistency after refrigerating it overnight.
Vegan Fondue: Velvety Vegan Alfred Sauce makes a great “Fondue” Party Dip and tastes great with assorted bites of bread and veggies!
Freeze Leftover Sauce: Leftover Velvety Vegan Alfredo Sauce freezes perfectly!
Pizza Sauce: Try Velvety Vegan Alfredo Sauce smeared as the base of your next vegan pizza.
Pour the Velvety Vegan Alfredo Sauce over your favorite pasta, toss gently and add some freshly chopped parsley for garnish.
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