Vegan Speedy Alfredo Style Sauce (No Tofu)
"Came by this on veganyumyum.com - and it lives up to the website's name. This really is a quick one, not fancy by any means, but I think it's tastes pretty fantastic. Apart from a bit of fresh lemon juice and garlic, these items are pantry staples for most vegetarians or vegans. You want to be careful not to overcook the sauce. I found the flavours were better raw, much more mellow when I had cooked it with some leftover pasta. So I'd recommend really gently heating the sauce. If you're looking for a really traditional "cheesy" sort of flavour, keep in mind this won't be exactly it, but it is savory and cheese like....I guess as cheesy as you get vegan wise. Well, you know what I mean. Enjoy!"
photo by May I Have That Rec
- Ready In:
- 10mins
- Ingredients:
- 12
- Serves:
-
3
ingredients
- 1 cup soymilk (I have subbed almond milk with no problems)
- 1⁄2 cup raw cashews, unsalted
- 1⁄4 cup nutritional yeast
- 3 tablespoons Braggs liquid aminos (or tamari or soy sauce)
- 2 tablespoons Earth Balance margarine
- 1 tablespoon tahini
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon paprika (smoked is recommended if you have some)
- 1 pinch nutmeg
- 3 fresh garlic cloves
- black pepper, to taste
directions
- Add all the ingredients to a blender and blend until smooth. I used my "Magic Bullet" and it worked just fine. Depending on your blender or processor, you might have some cashew lumps, which you can always strain out if you want to.
- Heat gently and toss with steamed broccoli or cooked pasta -- or anything you like!
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Reviews
-
too much tamari! too salty for us. but I did like the sauce in general, I will cut the tamari in half next time. I also had to use almond butter instead of tahini, I hope that wasn't the problem....served it with whole wheat pasta, broccoli and shrimp, DH loved it -
I have to take back my former review and put a new rating on this recipe. I must have done something wrong the first time I made this (I think the soy sauce I used at the time was what ruined it), because I gave it another shot and have made it many, many times after that! It's so great! One of my favorite alfredo sauces for sure. -
Quite good. Did not taste anything like regular alfredo (of which I am not especially fond) I subbed pureed tofu and water for soymilk, and deleted cashews since I had none. Left all else basically the same. May have over reached on the nutrioinal yeast though, yet I love it so was only a plus. Great recipe!! (Made this because my kids dislike red sauce. Sauteed spinach and vegetables, and served it over spaghetti. My nine year old loved it.) -
Mmmm fantastic! This is a definite keeper. Working with what I had on hand I had to make a few subs-- namely walnuts for cashews and sunflower oil instead of Earth Balance. I used 1/3 cup nooch since the other reviews said it needed it, and the recommended amoutns of tahini, soy sauce, and plain soymilk. Due to personal preference I subbed mustard power for Dijon mustard, and just sprinkled in some paprika without measuring it. My blender's a bit wonky so I just ground the walnuts up in my mini food chopper first before tossing everyhting in the blender. I ate this with butternut squash ravioli, they were great together! Thanks for sharing! -
This was good, and I liked that it was vegan but free of soy. I made it as directed, except that I subbed homemade almond butter for the tahini. Like SPrins, I found that it came out rather thin, so I added some extra cashews and nutritional yeast. The flavor of the smoked paprika was a little bit overpowering (but that might be because my mother-in-law gave me some really high quality stuff from a local spice shop). Nonetheless, it was a satisfying sauce on some gluten-free spaghetti and broccoli. Recipenapped for Veg*an Swap, March 2010
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Tweaks
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too much tamari! too salty for us. but I did like the sauce in general, I will cut the tamari in half next time. I also had to use almond butter instead of tahini, I hope that wasn't the problem....served it with whole wheat pasta, broccoli and shrimp, DH loved it
-
Quite good. Did not taste anything like regular alfredo (of which I am not especially fond) I subbed pureed tofu and water for soymilk, and deleted cashews since I had none. Left all else basically the same. May have over reached on the nutrioinal yeast though, yet I love it so was only a plus. Great recipe!! (Made this because my kids dislike red sauce. Sauteed spinach and vegetables, and served it over spaghetti. My nine year old loved it.)
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Mmmm fantastic! This is a definite keeper. Working with what I had on hand I had to make a few subs-- namely walnuts for cashews and sunflower oil instead of Earth Balance. I used 1/3 cup nooch since the other reviews said it needed it, and the recommended amoutns of tahini, soy sauce, and plain soymilk. Due to personal preference I subbed mustard power for Dijon mustard, and just sprinkled in some paprika without measuring it. My blender's a bit wonky so I just ground the walnuts up in my mini food chopper first before tossing everyhting in the blender. I ate this with butternut squash ravioli, they were great together! Thanks for sharing!
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This was good, and I liked that it was vegan but free of soy. I made it as directed, except that I subbed homemade almond butter for the tahini. Like SPrins, I found that it came out rather thin, so I added some extra cashews and nutritional yeast. The flavor of the smoked paprika was a little bit overpowering (but that might be because my mother-in-law gave me some really high quality stuff from a local spice shop). Nonetheless, it was a satisfying sauce on some gluten-free spaghetti and broccoli. Recipenapped for Veg*an Swap, March 2010
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