11.05.2014

Creamy vegan alfredo and zucchini noodles

I probably should have been born Italian. I have an immense love for any and everything they put on their pasta and pizzas, not to mention, the pasta. THE pizza. I am a lover of all things carbs. It's not a healthy love. In fact, it's probably been a catalyst to what made me not quite as healthy as I should be. 

One of the things that rivals my love of carbs, is the ooey-gooey, melty, creamy, liquidy-heaven alfredo sauce that you PUT on said carbs.

Mmmm alfredo sauce.

I've been in search of making the ultimate vegan version of this sauce for years now and I finally feel ready to share it with y'all. This recipe is like eight years in the making folks. That's a lot of years.

I've tried the tofu-based alfredo sauce and couldn't get past the semi-sterile taste it seemed to have. It's not a secret that I don't really have a love affair with tofu, however. I also tried the sauce using oodles of fake cheese, which while it was better than the tofu version, still seemed to complicate the very delicate balance of garlic, cheesy, creamy, simple goodness that a truly amazing alfredo has.

Finally, between a little vegan cheese, a simple white sauce base and some nutritional yeast, we have mastered the perfect alfredo sauce at the Chubby Vegan household!

Because of my unhealthy obsession with carbs, we purchased a veggie spiralizer from Williams Sonoma and have been using it to make veggie noodles. And seriously, they're so delicious and this little gadget was so worth it.

We also added some sautéed tempeh to give it a little more bulk and protein. We have made this multiple times since, and it has yet to disappoint!


Creamy vegan alfredo sauce:
(Serves 6)
Ingredients:
3 TBS vegan butter
6 TBS all purpose flour
1.5 tsp salt
2 cups plain almond milk
1/3 cup no chicken broth (we use Imagine brand)
4 slices vegan provolone cheese (We use Daiya)
1/4 cup nutritional yeast
1 TBS minced garlic
1 TBS Italian seasoning

Optional: Tempeh, cubed and sautéed in olive oil with a sprinkle of italian seasoning. Pasta or five zucchinis, spiralized and sautéed on medium heat for 10 minutes with some olive oil. 

Directions:
Melt vegan butter in a small saucepan on medium heat. Once it's melted, stir in all purpose flour. Whisk until it makes a runny paste. Whisk in plain almond milk and no chicken broth. Add nutritional yeast, blend well.  

Tear up vegan cheese slices and stir them into the mix. Bring to a boil, stirring constantly and then lower heat to a simmer and stir, for three to four minutes. Add in garlic and Italian seasoning. The sauce will thicken as it cools. Pour over pasta, veggie noodles or anything, because it's delicious. Top with tempeh or some veggie chicken strips. 

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2 comments:

  1. This looks so yummy. And what a great basic white sauce recipe. Thanks!

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  2. Omg. Looks soo good! I've never been a confident cook but you make cooking so much easier! Thank you for your blog :) Feel free to check mine out too. I don't do recipes, but I am vegan and encourage the vegan lifestyle. And I do it from my wheelchair ;)

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