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.
Course Dinner, Lunch
Cuisine American, Italian
Keyword alfredo sauce, creamy, dairy free, dinner, easy, fast, fire and earth kitchen, gluten free, healthy, homemade, italian, lunch, non-dairy, pasta, plant-based, simple, soy free, vegan, vegetarian, white sauce
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
Author Renee Press
1/4cupof flour (gluten-free all purpose or wheat)
1/4cupof olive oil
3cloves garlic, finely chopped
1/2cupof non dairy milk
3/4-1cupof water, as needed
2Tablespoonsof nutritional yeast
1teaspoonof lemon juice
1teaspoonof soy sauce, tamari, or coconut aminos
black pepper to taste
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!