Vegan Alfredo

Perogies and Asparagus with vegan alfredo sauce topped with vegan sausage

This is a straightforward alfredo recipe that just subs plant milk for the original and uses nutritional yeast for a bit of cheesiness so that dairy isn’t required at all. In the video below where I make the sauce, I use it on a noodle but I later use it in 2 non-traditional ways and I think that they are pretty awesome. Make sure you subscribe to my YouTube Channel to catch these when they come out. You can subscribe by clicking https://www.youtube.com/ericsveganvan?sub_confirmation=1

Vegan Alfredo Sauce

An easy vegan alfredo sauce that can be gluten-free and or nut-free with simple substitutions
Prep Time30 mins
Total Time30 mins
Course: Breakfast, dinner, Main Course
Cuisine: Italian
Keyword: alfredo, fettuccine, pasta
Servings: 4
Calories: 183kcal

Equipment

  • 1qt pot

Ingredients

  • 1/4 cup olive oil
  • 4 cloves garlic
  • 1/4 cup flour sub with arrowroot flour for gluten-free
  • 2 cup almond milk sub for other plant mild to make nut-free or for preference
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1/4 cup nutritional yeast

Instructions

  • heat oil with caution to not overheat.
  • brown garlic
  • add flour, stirring to create a roux, cook for few minutes to cook out the flour taste
  • slowly add milk while stirring, adding small amounts and incorporating before add more
  • add all seasonings and stir until a simmer is reached then remove from heat.

Video

Nutrition

Calories: 183kcal | Carbohydrates: 9g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 455mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg