A Flavorsome 20-Minute Vegan Alfredo
A creamy, rich and delicious vegan sauce for a great pasta meal.
If you are craving for Alfredo but you are still avoiding anything dairy, eggs or any oil, then this awesome vegan Alfredo sauce might just help with that craving. I’m a sucker for pasta and it is one of those dishes that I can really experiment on especially in using different ingredients for it.
With that said, I even make my own pasta noodles and have them in storage for a couple of days. These are life savers whenever I am just too busy to rush to the grocery and prepare a meal for my family. They are also the best option whenever my kids beg for me to cook something that can fill their cravings. Salads or soup won’t really work as good as pasta for my kids. It makes them eat more and appreciate the meal more.
The best part of it all is that is it vegan. So you won’t have to worry about hurt any of our animal friends. And I just love how creamy it is. It is simply divine. This is by far one of the best vegan sauces that I have found online. Try it out and share your thought with us.
Check out the recipe below.
20-Minute Vegan Alfredo
For the pasta
14 oz bag of gluten-free brown rice fettucini pasta (or your preferred pasta)
1/2 tablespoon fine sea salt
2 cups low-sodium vegetable broth (480 mL, I really recommend low versus the regular)
1/4 cup raw cashew butter or 3/4 cup raw cashews (roasted is too strong, with no added ingredients. I get mine from Whole Foods or make my own, another nut butter will not work)
2 teaspoons apple cider vinegar (10 mL)
2 tablespoons nutritional yeast (16 g, add more if you like, but I found this to be perfect. I also use Dr. Fuhrman’s which is a bit less salty)
2 tablespoons brown rice flour (20 g, really is magical in this)
3/4 teaspoon garlic powder
3/4-1 teaspoon fine sea salt
1/4 teaspoon ground black pepper
optional: 1/2 teaspoon dried Italian herbs blend (not necessary but does add a nice flavor)
optional: any veggies you may want to add
Follow each step closely. To have this ready to eat in 20 minutes, you will first need to start your pasta before the sauce. Add 12 cups of very hot water to a large pot and put the lid on (it will come to a boil faster). Turn to high heat and let it come to a boil. Mine took about 10 minutes before it was boiling (yours may be faster). Once it’s boiling add the pasta and salt and quickly stir it around to loosen it up. The salt is important because it flavors the pasta and you won’t end up with bland pasta. Keep on high heat and cook for 9 minutes or until al dente. Mine took exactly 9 minutes. Yours may vary depending on the pasta you use.
While you are waiting on your water to come to a boil, this is when you will add all of your alfredo sauce ingredients (including the dried Italian herbs if using) to a blender. Blend until very smooth and there is no lumps from the cashew butter or rice flour. It will be very runny, don’t worry about that, it will thicken up a lot when cooking. You will notice that it tastes fairly salty straight out of the blender, this is necessary for it to stand out in the end result with the pasta (and any veggies you may add).
Check your water to see if boiling yet.
Add the sauce to a large sauce pan and whisk well from the bottom to make sure there are no lumps from the rice flour. Turn to high heat. Once it starts bubbling all over, immediately turn to medium heat and whisk continually while letting it cook 3-5 minutes until thickened. You want to continually whisk around the bottom and sides, so the flour doesn’t clump. Don’t walk away from it. I cooked mine about 4 minutes. I have a gas stovetop and this is how quick it was, yours may vary. You don’t want to cook it too long because it will thicken up considerably as it cools off, because of the rice flour. The longer you cook it, the thicker it will become. You are basically just wanting it to thicken up to a light creamy consistency and then remove from the heat. If for some reason you slightly overcooked it and it gets too thick, just add a tiny amount of broth to thin it back out. Voila. Add any veggies if you like. I literally just threw in some peas and carrots from the freezer and let them cook a minute in the sauce. Your sauce should be done before your pasta, so just cover with a lid to keep warm.
Once your pasta is done, drain and rinse with water to stop the cooking. Brown rice pasta can stick really badly, so I rinse really well and serve immediately. I don’t like to add it directly to the sauce or it thickens it up too much. I add to a plate, then add the sauce and garnish with extra dried Italian herbs or red pepper flakes or anything else you like. If you used low-sodium broth and 3/4 tsp salt, it should not need any extra. Mine was perfect, but taste and add more if necessary as some broths vary. For reheating leftovers, heat over low and add a little broth to thin back out if necessary.
Thank you so much to Brandi from thevegan8.com for this delicious vegan recipe.
Credits to ilovevegan.com for the images