Whip up this Dairy Free Alfredo Sauce for dinner tonight! It's blended together in just a couple of minutes then poured on your favorite hot, al dente pasta. Add in some hearty kale and green peas for a boost of nutrition and enjoy in just 30 minutes!
½ bunchof kale (3 to 4 leaves, stems removes, chopped)
1cupof frozen peas
¼ cupof raw, hulled pumpkin seeds
1shallot, peeled and quartered (can also use about ¼ cup onion)
2Tablespoonsof nutritional yeast
3garlic cloves,peeled
¾ teaspoonof salt (or to taste)
3/4cupof non dairy milk
Pinch of nutmeg
Black pepper to taste
1teaspoonof fresh lemon juice
Instructions
Cook pasta according to package instructions. In the last 2 minutes of cooking, add chopped kale and peas. Drain and return to the pot.
While pasta is cooking, place all ingredients for alfredo sauce, pumpkin seeds, shallot, nutritional yeast, garlic cloves, salt, nutmeg, pepper to taste, plant-based milk, and lemon juice into a blender (the higher speed the better), and blend until completely creamy. For a standard, non-high speed blender, this may take 1 to 2 minutes. Scrape down the sides as needed.
Pour the contents of the blender into a small saucepan and cook over low heat, stirring constantly, until sauce begins to thicken, about 3 to 4 minutes. Season to taste.
Pour alfredo sauce over pasta and veggies, stir well, and serve immediately.
Notes
Use a good high-speed blender: The more powerful your blender, the easier it will be to blend the ingredients into creamy goodness.
Add plant-milk if your sauce becomes too thick: Once the dairy-free Alfredo sauce cools, the creamy pasta sauce will thicken considerably. Loosen it back up with a splash of dairy-free milk or vegetable broth as needed.
Sauté the shallot and garlic if time allows. Cooking the shallot and garlic before blending will help release their natural oils and aromas, creating a richer sauce. If time allows, heat a tablespoon of olive oil or broth in a medium saucepan and sauté the shallot and minced garlic for 2-3 minutes first.