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This creamy alfredo sauce is so rich and velvety you won’t believe it’s vegan. It’s a beautiful recipe to have under your belt for those weeknights when you just can’t think of something to make for dinner. It’s also ready in about 10 minutes, which is a big bonus. Pour this over your favorite pasta tossed with some steamed veggies and call it a meal!
Velvety Vegan Alfredo Sauce
Ingredients
- 1/4 cup of flour (gluten-free all purpose or wheat)
- 1/4 cup of olive oil
- 3 cloves garlic, finely chopped
- 1/2 cup of non dairy milk
- 3/4-1 cup of water, as needed
- 1/2 teaspoon of salt
- 2 Tablespoons of nutritional yeast
- 1 teaspoon of lemon juice
- 1 teaspoon of soy sauce, tamari, or coconut aminos
- pinch nutmeg
- black pepper to taste
Instructions
- In a small saucepan, heat flour on low heat, stirring with a wooden spoon for about 30 seconds until it smells toasty. Add oil and stir to combine into a thin paste. Add garlic and cook on low heat for 1-2 minutes, stirring constantly until it begins to bubble slightly.
- Keep on low heat and add non-dairy milk, stirring in slowly. It will thicken up. Begin to drizzle in water, whisking as you go until you have a thick, rich sauce consistency, adding more water as needed. Add remaining ingredients, salt through black pepper and stir well to combine. Keep on low heat, letting it bubble gently until serving time. It will be velvety and delicious.
- Pour over favorite pasta with mixed veggies, broccoli, or rice. Enjoy!
Notes
Nutrition
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