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!
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