Let me start by saying I have looked everywhere for how to make the best vegan alfredo sauce. I have tried countless recipes, to the point that my husband isn’t even able to tell me which one he prefers because he can’t remember. But now, I must say, I have found the best combination for a delicious vegan alfredo sauce. The key to this sauce is canned coconut milk. When making a vegan alfredo, you have to understand that it can never be fully like the real thing. There’s no vegan heavy cream. (As of now!) But this combination of flavors and ingredients is the best and closest I have come to imitating what was previously one of my favorite foods. It is really good served with some green veggies mixed in and topped with red pepper flakes and meatless chicken, if that’s your thing!
Prep time: 20 minutes
9 oz fettuccine pasta
3 Tablespoons vegan butter
3 cloves crushed garlic
2 Tablespoons flour
1 14 oz cans coconut milk
1 teaspoons black pepper
1/4 cup nutritional yeast
1 teaspoon parsley
Salt to taste
Spinach or broccoli (optional)
Crushed red pepper flakes (optional)
Meatless chicken strips (optional)
Cook pasta according to package directions.
Melt vegan butter over medium heat. Add garlic and flour and stir well.
Add coconut milk and whisk until flour is dissolved.
Add spices and nutritional yeast and mix again. It will begin to thicken.
Serve immediately with pasta and veggies or with your favorite meat substitute.