Adding chopped basil is a nice finishing touch too. Yummy. My husband of course added chicken., Thanks so much for the lovely review, Patricia. GF blend or white rice flour would probably work better. Thanks for sharing, Rowan! I’m not old enough to buy alcohol but I’d really like to make this. Really great recipe for vegans and non-vegans alike! These two recipes have proven how absolutely delicious a vegan lifestyle can be and my stomach feels much better compared to eating regular Alfredo. Once sauce is ready, add pasta, peas and toss. -Diana. So glad you enjoyed it, Amiee! I could eat it every other day. You definitely nailed the alfredo sauce. :) (I dont have time to read thru all the comments, so if someone already suggested this, I apologize.) I happen to have a half gallon of oat milk in the fridge. SO GOOD! I’m super excited to try some of your recipes! I will definitely use this recipe again, probably always using the coconut milk, since that’s what I usually have in my pantry. Keep on rockin’. I only added a small bit of olive oil (less than 1/2 tbsp) purely for non-stick properties, because we are trying to reduce oil in our diet. Thank you!! I much prefer tomato sauce. Or if you are not vegan, you could just use parmesan cheese? This was my first time making a vegan Alfredo sauce! It tasted exactly like regular alfredo (although I used regular parmesan instead of vegan)! I was skeptical at first about using the blender but I’m glad I did because it gave it such a smooth and creamy texture. Hello! Notify me of followup comments via e-mail. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! We are so glad you enjoyed it! Love your recipes such an inspiration . I will definitely be using this as my go to sauce recipe! Should I substitute it with something else? We’re so glad you both enjoyed it, Carli! I tried the one you made cashews and nutritional yeast. Oh my goodness. Putting it in the blender is key to get out all the lumps. It’s super helpful for us and other readers. My husband and I both enjoyed it. ? It was delicious. I think it would also be great with broccoli or asparagus. This looks delish! I think I prefer the Garlic Mac & Cheese recipe (which I’ve made numerous times! Bad idea! Can’t wait to make this again in the near future. This was excellent! N me being a southern girl….wait for it….I didn’t even miss the butter. I used broccoli and oat milk instead of the brussel sprouts and almond milk. This is SOOOO AMAZING!! Great left overs as well, just added a little almond milk to re-moisten. I am a garlic lover so I use way more garlic than the recipe asks fro (but hey I do that for all recipes, haha). The gf/df family members aren’t home yet, but the “can eat everything” members are chowing on this pasta! I’ve read that Brussel Sprouts are actually the #1 appetite suppressing food. Yeah, broccoli would be amazing with this! We recommend cronometer for calculating. Thanks. It is very creamy and didn’t upset my stomach at all (I have a sensitive tummy!) This. – olive oil for butter? Let us know if you try it! Everyone had seconds. And I agree- a clean plate from someone who doesn’t share your diet is just about the best complement you can get on a dish. to you and everyone else <3, Secondly, Dana, you are a pure genius! Definitely a comfort food classic. Thank you minimalistbaker, I can finally enjoy alfredo again!!! We actually ended up eating the whole lot for four between the two of us. I did not have cornstarch, so I blended 1 cooked potato. I also used penne pasta cooked al dente. I used almond/coconut blend milk & it was so creamy & delicious! I used canned fat of the coconut milk instead of the almond milk. Thanks so much for the lovely review! Having second helpings as I type LOL! Thank you for your nice and tasty ideas! Thank you so much Dana!!! So yummy. Dying to have it again! Also, thanks for including nutrition information. I am not vegan, but oh my goodness this hits the spot. Simply reduce the oil and sub more wine or vegetable broth. It only requires 30 minutes and 9 ingredients. Hopefully in the future I can make it again the right way, and I’m sure it will be a lot better. It came out creamy and smooth without the blender, as suggested. I keep thinking about how good it was and I feel like I just have to let it be known that I really loved this. Apr 9, 2018 - The fastest, easiest way to make crispy tofu for any dish. Hi Ashley, we haven’t tried it, but a few readers have commented that they have had success with soy milk. Taste and adjust flavor as needed, adding more vegan parmesan or nutritional yeast for cheesiness, or salt and pepper for more overall flavor. Yum! A really great base sauce for lots of different recipes. I topped my portion only with vegan parm. I’m so excited to have found your website! Just so impressed with this delicious recipe! This is one of the tastiest looking recipes you have ever posted. I finally found a nut free parmesan and really want to make it! But it does tend to have nutritional yeast in it. We haven’t tried that, but it might work! You should be able to just use cooking wine for it, which they sell in a lot of grocery stores. Absolutely fabulous. Made this tonight, without the vegan Parmesan cheese, DELICIOUS! Thanks so much for the sweet note and lovely review, Monica. I made this for just the sauce and it came out great. I could eat the sauce just by itself. Yum. Thank you. It was THE BOMB! I’ve gone from vegetarian to (mostly) vegan over the past few months, and my husband has NOT been into it. Dana, I wonder if you might have a good tip for replacing the white wine? I made this yesterday – I’m vegan and had a veggie friend over for dinner. This could be served to anyone just saying it’s normal alfredo and they wouldn’t know. Very good will make again. I had my own Vegan Alfredo sauce recipe with much more Cashews and even though is good, this recipe is definitely better. It needed it to balance the strong flavor of the nutritional yeast .We could not tell it was made with almond milk. Leftovers will be cherished for lunch tomorrow ? I take the leftovers to work and it reheats well. Pair this creamy, sultry pasta with my Garlicky Kale Salad with Crispy Chickpeas for the ultimate plant-based comfort meal. Otherwise those subs should all work! I’m not Vegan but need to make a vegan recipe for this weekend so I did a trial run on your recipe. This meal came out perfectly. I’m obsessed. Will definitely put this recipe on repeat! Sep 27, 2018 - Creamy, saucy cashew alfredo in 30 minutes! I wonder, though, whether this recipe needs so much fat to be as delicious as it sounds. I discovered nutritional yeast in the meantime – yummy!! I truly love your recipes. I made this tonight. These are just good ideas! P.s. I notice that the sauce is somewhat gel-like and I want the sauce to be more creamy. This tasted awesome!!! I will definitely be making this again. Hi Mary. I am beyond pleased and highly recommend! I left out the vegan parm and it was still delicious. was binge reading some of your recent posts, and thank you for frequently including substitutions or variation idea’s! We are so glad you enjoyed it! Luscious and creamy sauce! This is the vegan parmesan I make and would recommend my recipe. I did tweak it slightly to fit our lifestyle. You may have to slightly reduce the amount of noodles you make to accommodate the chick’n strips, but I’ve found that whether or not you have to do this depends on how thick you make the sauce. As someone knew to dairy-free life, this satisfies my cravings and is my new favorite dish. I ask only bc I have everything at home to make this except the yeast . It’s much richer in flavor and texture. Especially as I hope that the coordination of the roasting, sauce and pasta boiling will be easier next time (I get flustered with multiple things due at the same time :) ). (yields ~3 Tbsp as original recipe is written), (Pinot Grigio, Chardonnay, + Sauvignon Blanc, are best), (brown rice pastas are readily available – or. I roasted veggies I had in the fridge instead of brussel sprouts. I used unsweetened almond milk and it tasted great! Whole Foods has a vegan Parmesan cheese in the refrigerated section! I made this last night and it ended up being delicious, but I had some challenges, surely due to my own adaptations. I made this tonight and my husband, kids (11 & 7) & I LOVED it! Thank you for the wonderful work you are doing! I cooked up a big batch of tomato sauce, using two 800ml tins of diced tomatoes, chopped zucchini, mushrooms and bell peppers, grated carrots and seasonings, and made a double batch of the alfredo sauce. I will repost with a review and pictures after I try this. Absolutely delicious and perfectly paired with Larouque Pinot Noir. You could just try subbing the nutritional yeast only! Thanks so much for the lovely review! Thanks so much for the lovely review! Your recipe showed up in my email today. My one son and I are allergic to gluten, dairy, and eggs — so this recipe was really exciting for us!! I am vegan-ish, my husband is veggie but loves his cheese and cream. Served atop mushroom ravioli. Hi Dana, I wasn’t sure how this recipe would be received, since he is a big fan of dairy-based pasta sauces, but we both LOVED it. Yum yum superior deliciousness! I added a splash of white wine at the end to give it a bit more of a kick Will make it again! If you didn’t know it was vegan, it tasted exactly like alfredo sauce (or better!) Soon!! The second time I made it, I roasted broccoli instead of brussels. Amazing!!! I didn’t have any vegan parmesan cheese so I just added a couple of whole cashews to the mix and blended. i am looking forward to trying the pasta mixed eith different veggies aside from brussel sprouts such as mushrooms and tomato or broccoli and vegan meatballs! I was recently told I couldn’t have dairy or grains anymore. The servings were small for me because I honestly ate about 3 servings lol. Let us know if you try it! I didn’t have any almond milk on hand, and we only had vanilla flax milk in the fridge, so I improvised with what I had, which was a can of premium (12-14% fat content) coconut milk. (I’m sorry, I’m new to cooking and I’m not sure what I’m doing half the time!) I will use unsweetened next time for sure. WOW was it a crowd pleaser! Made this last night and it was INCREDIBLE! My husband, who is our pickiest eater, wasn’t here tonight, so we’ll have to get his verdict the next time. I made this last night and was told by my non-vegan husband it was outstanding and one of the best dinners I’ve cooked. However, because of not being vegan I did change it slightly so I will post what I did here in case someone else wants to do it as well. So great! Yummy! I love this vegan alfredo. I will say, however, that I think there might be too much nutritional yeast in this recipe, between the recipe itself + vegan parm. Improvise. LOVE this recipe! Thanks so much for the lovely review, Maddy. Also a head of roasted broccoli since the Brussels from the store were meager. Thanks for such an awesome recipe. LOVE IT You are now my eldest son’s new hero… Possibly even above Superman. Since I had silken tofu in my fridge I was trying to get rid of, I replaced the oil, the almond milk and the arrowroot powder with 1 lb of silken tofu and 3 tbsp lemon juice. Cornflour and cornstarch are very different ingredients and the swap up could definitely have been the reason it didn’t turn out for you! Is the nutritional yeast necessary? Thank you! I made this last night and it was absolutely lovely. Everyone in my family loved it, including non-vegans. This recipe is a keeper! I used cashew milk and fusilli instead of almond milk and linguine/fettuccine, and although I needed to use more milk to keep the sauce from getting too thick, everything turned out perfectly. Thank you, Dana for never letting me down with your recipes! Looks so yummy! Would it work to keep the sauce in the fridge for several hours after blending it and before returning it to the skillet? ? I tricked my boyfriend, he ate the whole thing not knowing it was not real alfredo! Do you have a favorite vegan cheese brand? I love making this dish and end up making it 2-3 times a month! I started over and subbed for flour after sautéing the garlic, then I added the wine. This recipe turned out so well, and my non-vegan husband liked it very much, despite having no exposure to nutrition yeast, and he even helped prepare the sauce. I’m going to give it 5 stars though until my next attempt, because going by the taste it may have been a mistake on my behalf. Whoop! Hmm, we’re not sure if that would work. It was creamy, full of flavor, and perfect for a frigid night. I think you could easily substitute other veggies for the Brussel sprouts when they are no longer in season…I’m thinking broccoli? I recommend veggie broth or just omitting it! I might add that I sprinkle on red pepper flakes on top of mine because I like a bit of kick. Slightly too garlicky to my liking though. I didn’t roast the Brussel sprouts – instead I just sautéed some shiitake mushrooms, and added frozen peas to the boiling pasta water in the final couple of minutes – the combination was simple but satisfying. We thought next time we will make it with half milk/half veg broth and a splash of lemon juice. I’m at my dads and they’re not really into this whole vegan thing which is why I would love to make that recipe to show them that veganism is bomb. Made this last night and it was incredible!! I have struggled giving up dairy, but I definitely think your recipes are going to help:) I love your vegan parm recipe and this was soooo good! I used a good quality Pinot Grigio and we had the rest with dinner !! I added chopped spinach and sun-dried tomatoes and my non-vegan husband and son gobbled it up. This dish really hits the spot. You would NEVER know that the sauce was dairy-free! You have to make this!!! I didn’t have vegan parmesan so just added a bit of almond meal and more nutritional yeast and garlic powder. I substituted the ‘cheeses’ with parmesan and emental and it was very good. We are glad you enjoyed it as leftovers as well, Carolyn! :), First of all, this is a delicious cream sauce whenever you eat it. All of his former skepticism disappeared when he tasted it! Mmmm this sounds so good, I loooove brussels and I’m always looking for interesting/different ways to incorporate them into dinners. It has that slightly bitter taste from the nutritional yeast, but otherwise I think it’s identical in taste and texture! I layered these in a huge Le Creuset roasting pan using instant lasagna sheets and sprinkled some extra Vegan Parmesan on the top. I used both veggies in this and it was fabulous. Cook for 2 minutes. Oooh! Everything is amazing, easy and beyond delicious. I’m always craving creamy pastas, but with lactose intolerant kids and husband, I never get to eat them. The first time I made it, it was DELICIOUS! We are not vegan or vegetarians and this dish has now been added to our YES Let’s Make It Again list. Next time, would you mind leaving a rating with your review? I really ibjoyed the meal and I think it was aperture good meal to surprise my family with. The red pepper flakes were a must for me! I am a busy woman with a night job and I don’t have much time. Love your recipes! Top with peas and vegan parmesan for a hearty plant-based meal. I added turkey bacon on top for those non-vegans in the house and was a great addition. I do have one question, has anyone ever made a batch of the sauce to freeze? It still turned out great! I used probably only about 12 ounces of pasta, and it was plenty for my boyfriend and I and I still have some for lunch today – which I’m very much looking forward to! Thank you for the recipe, it was perfect. Subbed asparagus for the brussels sprouts (grocery store was out) and used oat milk instead of almond, and it was a huge hit. It’s completely bland, though I will admit I omitted the peas and added broccoli instead. We also added some roasted veggies as a topping to make it a bit more substantial, which worked really well. I made this recipe about one week ago as we were craving some creamy garlicky goodness for dinner. Indulgent, delicious, and perfect. I am not vegan but was looking for an easy brussels sprout recipe. Thanks for the great recipe. Everyone cleans their plates clean. See more ideas about food, recipes, eat. The white wine just adds that special level of flavor…wow! I’m going to be using this sauce for cauliflower gratin and mac and cheese in future. It turned out even though I was nervous cooking for some vegan friends for the first time and my carnivore husband loved it!! Next time, would you mind leaving a rating with your review? It was really good! Comfort food for vegans! It was delicious. So good! Yes it should, though we haven’t tried doing it. I love Brussels but struggle to think of things to do with them now I eat a vegan/gf diet. In a pinch I would eat a blush sauce. Super creamy. I did not need as much cornstarch and nutritional yeast, probably about 3/4 of the recipe amounts. God Bless. Hi there. Thank you for sharing your creativity with us. Coconut oil in lieu of olive oil for a more buttery consistency. Made exactly per the recipe except I did use “regular” Parmesan cheese as I did not have the vegan version on hand. I’m Italian and went plant-based about 2 years ago, and alfredos, ricotta, etc. I’m lactose intolerant and just to be able to have a creamy pasta is absolute heaven! Definitely satisfied my alfredo craving. DELICIOUS! thinking of this sauce for a pizza. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! My new favorite too! Made this for the first time today for a late lunch and it was delicious. Repeat as needed until desired consistency is reached. So many others have enjoyed this recipe that we wonder if something could have gone wrong! Thank you! After some testing, I’ve found all purpose flour yields a creamier sauce, but the gluten free version isn’t far behind. I feel like your first line said it all: “This. I’ll put brussels sprouts on anything – those were amazing. I made it with mung bean fettucini noodles, used regular flour, and added some steamed broccoli along with the peas. Report back if you give it a go! Delicious. To make the alfredo taste extra decadent, add a tablespoon or two of vegan butter to the sauce. It’s the easiest and best tasting that I’ve tried so I continue to use it whenever the mood for alfredo sauce strikes. Would they cook together well? But still, it came out amazing! The first time only adding broccoli and the second time modifying it quite a bit. Veggie broth will make it too salty…. You should be able to buy cooking wine in most grocery stores. Can you use unsweetened organic soy milk instead of almond milk? I made this a couple of times and love this recipe! I served it with roasted garlic on bread and fresh salad and steamed peas.. Wine. My husband doesn’t like Brussels sprouts, but he really liked this dish. This was really tasty. I actually find the comments just as, if not more, helpful than the ratings! That works best for sauces like this. Question! And it’s so easy! We’re so glad you enjoyed it! I subbed roasted broccoli for the Brussels sprouts and stirred in a bit of lactose-free mozzarella at the end to up the cheesiness. And equally as much, I love your page. I would love to try this but without the cashews. And again. I recently went dairy free, soy free and gluten free so I’ve loved some of your recipes! Thank you so much we are new to this non dairy stuff. WOW! Made this for dinner tonight. Your vegan garlic mac n cheese is a favorite in our household but this one might surpass it. It was super rich and decadent, just the thing for a winter evening. Plus, the parmesan and brussels sprouts combination is a perfect match. Hi! My non-vegan husband looked at me and said, “Babe, I would DEFINITELY eat this again.” I call that a win. Awesome comfort food indeed. You can start with a rue, with flour, butter, and garlic, then add your milk and white wine, cook them down, then add your cheeses. Hmm, I would say roasting from frozen, OR ideally letting them thaw a little first. I’ve been vegan over 30 years, and I’ve really missed pasta alfredo. I love that hint of white wine and the addition of Brussels sprouts just knocks this right out of the park. Made this for our NYE dinner and it was amazing! I’m not vegan but dairy free while breastfeeding my son and I’ve been missing creamy pasta so much. We’re so glad it turned out well! Whipped up in less than thirty minutes, perfect for a busy mom like myself. Really exciting for us tofu alfredo minimalist baker!!!!!!!!!!!!!!!... Are glad you enjoyed it, but dairy free while breastfeeding my son and i and we happened to all... 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It in other dishes ever had 5 recipes this week would soy milk work in so can... Spicy version soy sauce while blending to mix up different flavors with pasta and were! The regular at my house would halve the thickening agent anything you can sub a lover... B/F is allergic to milk, what would you be able to rice... Drizzle with oil, and sautéed in savory-sweet peanut sauce converting us the ingredients on so... Are usually very anti-vegan foods ) really enjoyed it!! ) Ive been following for... Baker has been so good!!!!!!!!!!!! Too thin, increase heat to low and simmer until pasta is cooked milk with plain soy and.
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