So… you may or may not know this but I have been on a mission for the past 3 years. That mission was to find the best vegan alfredo sauce recipe. Before I went vegan I had a serious addiction to fettucini alfredo, usually with broccoli.. sometimes spinach. I still crave it on a regular basis but nothing I have tried (I’ve tried dozens of recipes) has quelled my desire for this cheesy creamy sauce. UNTIL NOW! A few days ago my elusive ingenuity struck and I decided to Google “Best Ever Vegan Alfredo” and lo and behold… there it was: Vegan Dad’s Best Ever Vegan Alfredo. It has simple ingredients, and surprisingly enough, nothing that really evokes a cheesy flavor (nutritional yeast), but oh my.. is it perfect – and omnivore approved. I will leave you in suspense no longer!
INGREDIENTS
- 1/2 cup margarine
- 2 cups plain soymilk
- 1 pkg extra firm silken tofu (Mori-Nu)
- 2 tbsp white wine
- 2 tbsp onion powder
- 2 tsp garlic powder
- 2 tsp sea salt
- 1 tsp pepper
- 1/4 tsp nutmeg
- 2-3 tbsp arrowroot powder
METHOD
1. Blend all ingredients except arrowroot powder in a food processor until creamy and smooth. Heat in a saucepan over med-lo heat until just about bubbling.
2. Remove some of the sauce and mix with 2 tbsp of the arrowroot, then add back to the saucepan. Heat, but don’t boil. If sauce is too thin, add the remaining tbsp (or more). Whisk smooth.
3. Serve over pasta with peas and seitan slices.
Recipe property of Vegan Dad












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