Alfredo would be the best thing on this planet if only it didn’t have dairy. Welp, lucky for all of us we remixed some of our favorite recipes into one gourmet vegan alfredo sauce to get exactly that! With a touch of rosemary, this thick and creamy Nomz pairs well with whole grain, zuke, or sweet potato noodles. It also makes a preeeeetty delicious white pizza base too. (Makes about 20-24 oz)
3 tbsp olive oil
4-5 garlic cloves
4 tbsp flour
2 cups cashew milk (or other non-dairy)
6 tbsp nooch*
2 tsp rosemary
pinch of salt
black pepper to taste
Over medium heat, warm up a medium-size pot. While it’s heating, mince the garlic. Once the pot is hot add the oil and garlic and stir rapidly for amount 2 minutes. Whisk in the flour, adding a tablespoon at a time so it doesn’t get chunky. While whisking, begin to add the milk a little at a time. Whisk rapidly until mixed well. Throw in the spices next being generous with the pepper. Adding 2 tablespoons at a time, whisk in the nooch. Keep whisking rapidly until mixed. Serve**.
*Nooch info can be found in this recipe for Cashew-Tofu Ricotta :)
**My experience with vegan alfredo sauce has always resulted in a really thick sauce after it sits for a while. If you make this sauce before beginning a meal it should be fine to sit on the stove over low heat, but leftovers will probably be too thick for a pasta sauce. I like to use my leftovers as a white pizza sauce instead! Nomz.