VEGAN ALFREDO SAUCE
Steps:
- Bring a skillet to medium heat, add chopped shallots (or onion), garlic and coconut oil. Cook until softened (5-10 mins).
- Transfer garlic and onion to a blender with raw cashews (strained), almond milk, nutritional yeast, lemon juice, sea salt, pepper and paprika. Blend until smooth.
- To make pasta: bring a pot of water to a boil and add noodles. Cook as directed on package, until al-dente (typically 7-9 minutes). Strain and transfer noodles back to pot. Pour Alfredo sauce over noodles and mix to combine. Taste, season with more sea salt and pepper as desired. Optional to add chopped parsley, stir to combine, and cayenne pepper flakes to taste.
Nutrition Facts : Calories 615 kcal, Carbohydrate 85 g, Protein 21 g, Fat 23 g, SaturatedFat 6 g, Sodium 845 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
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.
VEGAN ALFREDO WITH VEGGIES
Just a few ingredient swaps can make creamy Alfredo pasta dishes heart healthy. This made-over version cuts sodium and saturated fat, and boosts fiber to give your heart a little more love.
Provided by lkb
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Put cashews in a small bowl; add enough boiling water to cover. Let stand, covered, for 20 minutes. Drain, rinse, and drain again.
- Heat 1 tablespoon oil in a large skillet over medium heat; add mushrooms and cook, stirring occasionally, until browned, about 5 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes, adding peas and carrots in the last minute of cooking. Drain. Return pasta mixture to the pot. Add mushrooms and spinach; cook over low heat, stirring frequently, until spinach is wilted.
- Whisk 1 1/4 cups water and flour together in a small saucepan until smooth. Simmer over medium heat, stirring frequently, until golden and pourable, about 3 minutes.
- Transfer flour mixture to a blender; add soaked cashews, lemon juice, garlic, salt, 1/4 teaspoon pepper, and remaining 1 tablespoon oil. Blend until smooth.
- Serve sauce over pasta mixture, sprinkled with additional pepper and lemon zest.
Nutrition Facts : Calories 376.1 calories, Carbohydrate 57.2 g, Fat 12.9 g, Fiber 9.4 g, Protein 13.9 g, SaturatedFat 2 g, Sodium 277.9 mg, Sugar 3.8 g
EASY VEGAN ALFREDO SAUCE IN 10-MINUTES
This cashew-based vegan alfredo sauce has a rich creamy flavor that is delicious on pasta, baked potatoes, and even roasted vegetables. Amazingly, it can be made in only 10-minutes flat!
Provided by Terri Edwards
Categories Dinner Recipes
Time 10m
Number Of Ingredients 10
Steps:
- If using this method, there is no need to soak the cashews first. Simply place all of the ingredients into your Vitamix blender (or another powerful blender) and allow it to blend and cook the sauce at the same time. Gradually turn it up to the highest setting, and allow it to blend and cook to thicken this sauce. It will need to blend for approximately 2-minutes to thicken up.
- Most likely if your blender isn't high powered, you'll need to soak the cashews in warm water for about 30 minutes or more to soften them up. This will help the sauce be nice and creamy.
- After soaking, drain the water and add all of the sauce ingredients to a blender and process until nice and smooth.
- Then transfer the blender contents to a saucepan and cook on the stovetop on medium-high heat for approximately 5-minutes until it has thickened up to the desired consistency.
Nutrition Facts : Calories 185 calories, Carbohydrate 19 grams carbohydrates, Fat 9 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, ServingSize 1, Sodium 334 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat
VEGAN ALFREDO SAUCE
Vegan Alfredo sauce you can just pour over your favorite pasta.
Provided by Herbivore
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 5m
Yield 2
Number Of Ingredients 8
Steps:
- Blend mozzarella-style vegan cheese, soy milk, cream cheese substitute, vegan margarine, vegan sour cream, nutritional yeast, garlic powder, and ground nutmeg in a blender until smooth.
Nutrition Facts : Calories 527 calories, Carbohydrate 15 g, Fat 45 g, Fiber 2.3 g, Protein 11.1 g, SaturatedFat 16 g, Sodium 1106.1 mg, Sugar 1.5 g
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- Cut the cauliflower into florets and cook it in salted water for about 10-15 minutes or until fork-tender. Drain the water.
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5/5 (568)Category Main CourseCuisine AmericanTotal Time 20 mins
- Add the onion and ONLY 1 cup of the broth to a large pan over medium to medium-high heat. Cook for about 8 minutes until the onion is very tender. (Add a tiny bit more broth if it is cooking too fast or turn the heat down, so the onions don't burn) After 8 minutes, add the garlic and cook a couple of minutes more, stirring often. All of the broth should have evaporated by now. If not, keep letting it cook until the broth is GONE. You don't want any more liquid once it's done cooking, so the end result is thick and creamy.
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- Serve over preferred pasta. Note: When preparing your pasta, make sure to salt your water well, so your pasta has flavor and isn't bland, which can affect the end flavor result of the dish. I add around a tablespoon to a large pot of boiling water. Garnish with parsley, lemon zest and salt & pepper, if desired. Add any veggies you like. I like to add broccoli or even peas. Store leftovers in the fridge. The sauce will thicken up even more overnight, which you can thin out a little with a touch of broth when reheating, if necessary.
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From staceyhomemaker.com
4.8/5 (13)Total Time 15 minsCategory DinnerCalories 325 per serving
- Put the raw cashews in a small pot and cover them with water. Boil for 10 minutes and then carefully drain the water.
- Cook the pasta in a large pot filled with salted boiling water while you make the cashew sauce. Before you drain the pasta, reserve one cup of the salted water.
- Put the soaked cashews, garlic powder, onion powder, chili flakes, Italian seasonings, nutritional yeast, salt, pepper, unsweetened coconut milk, and lemon juice in a high-speed blender and blend it on high until it's smooth and creamy.
- You can warm the sauce up in a small pan or you can pour the sauce directly over the hot noodles and stir to combine. The noodles should be hot enough to warm the sauce. If the sauce is too thick, add a 1 tbsp at a time of the reserved pasta water. Garnish with dried or fresh parsley.
VEGAN ALFREDO SAUCE - SUPER EASY AND CREAMY! - VEGAN …
From veganheaven.org
4.8/5 (25)Total Time 25 minsCategory Main CourseCalories 129 per serving
- Cut the cauliflower into florets. Place them in a sauce pan together with the cashews, the garlic, and the almond milk. Add the nutritional yeast. Stir everything with a wooden spoon until well combined.
- Cover with a lid and cook for 20 minutes. There won't be much liquid left. Transfer everything into a high speed blender. Add the lemon juice, a pinch of nutmeg, apple cider vinegar, and 1/2 cup more unsweetened almond or soy milk as well as salt and pepper.
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From tofubud.com
3/5 (3)Total Time 20 minsServings 2
- Remove your tofu block from the packaging. Melt your vegan butter in a measuring cup or mug in the microwave for 15-20 secs, depending on your microwave's power.
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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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- Transfer to a blender and add salt, pepper, vegan parmesan cheese, nutritional yeast, garlic powder, and blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as needed - you want it to be pretty cheesy and salty so don't be shy.
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4.9/5 (7)Total Time 30 minsCategory EntreeCalories 290 per serving
- Preheat a large pot or sauté pan over medium-low heat. Add the tahini/cashew butter to the pan, then the garlic. Stir to combine, mashing the garlic into the pan with the back of a spoon. After a minute, add a splash or two of water to thin the mixture. Stir and cook for another 2 to 3 minutes. Transfer the garlic mixture to a high speed blender and set aside.
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