Vegan Alfredo Sauce (also Gluten Free)

So, today I attempted (again) a vegan alfredo sauce.  I’ve been unsuccessful at this attempt in the past… very unsuccessful. Today, it came out pretty damn close to perfection.  I apologize for my lack of measuring, but I rarely measure out unless I’m baking.  Here’s how I made it:

• 1/4 cup (4 TBS) of Earth Balance (I used their Vegan Buttery Sticks)
• 1 clove garlic
• 1 cup Almond milk (you can probably use other milk substitutes, but I wanted sweet for the sauce this time)
• To taste, add by tablespoon: Eat in the Raw Vegan Parmesan
• To taste: Kosher Salt
• To Thicken: Corn Starch (you could probably also use chickpea flour instead if you have it)

Melt the Earth Balance, then saute garlic in it for a minute or two.  Whisk in the Almond milk, preferably with a roux whisk.  Whisk in (tablespoon by tablespoon) the Raw Vegan Parmesean.  Whisk in small amounts of corn starch to thicken, being careful not to overthicken.  Salt to taste and bam!

I served it with sauteed broccoli over Quinoa Pasta – which are both also vegan and gluten free.

Let me know how  you like it if you try it!