Cooking and Serving: 35 minutes | 4 servings
Ingredients
See recipe for ingredients
Description
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 4 servings
Instructions
INGREDIENTS AND SUBSTITUTIONS
Coconut-free: Since there is only 1/4 cup coconut milk, this recipe doesn’t.
taste like coconuts to me at all. But if you really don’t care for anything made.
from coconuts, you can try using almond milk. I’d reduce it on the stovetop a.
bit, though, so it’s thicker and more the consistency of coconut milk.
Nut-free: The cashews in this recipe do a wonderful job of creating creaminess.
and thickness without adding much flavor of their own. I can’t think of a.
substitute that isn’t itself another nut, like blanched almonds. Perhaps.
sunflower seeds would work?
Mushrooms: You can simply leave the mushrooms out. If you do, I’d add about 1.
tablespoon of my gum-free gluten free flour blend to the sauce since it helps to.
If you’re not vegan and only want this recipe for its dairy-free-ness, Alisa’s.
original recipe is actually for chicken alfredo. Just substitute 1 pound of.
boneless, skinless chicken breast, cut into 1-inch cubes for the mushrooms and.
cook the chicken in the oil in the hot skillet for about 5 minutes, searing on.
all sides before proceeding with the recipe as written. And for something else.
creamy and delicious, try our recipe for dairy free mac and cheese.
VEGAN ALFREDO SAUCE
Prep Time: 20 minutes mins.
Cook Time: 15 minutes mins.
This rich, creamy vegan alfredo sauce is made with cashews and coconut milk, and.
no nutritional yeast. It even reheats beautifully!
INGREDIENTS
8 ounces dry gluten free spaghetti, or fettuccine (I actually used wide.
flat rice noodles from A Taste of Thai).
¾ cup (90 g) raw cashews.
1 cup (8 fluid ounces) vegetable stock.
¼ cup (2 fluid ounces) full-fat coconut milk.
2 garlic cloves, crushed, peeled and chopped.
10 ounces ba * 1 tablespoon (9 g) gum-free gluten free flour blend.
(or you can use sweet white rice flour or even cornstarch).
1 teaspoon kosher salt, (divided).
Freshly ground black pepper, to taste.
1 tablespoon (14 g) extra virgin olive oil.
Chopped fresh parsley, for garnish (optional).
Cook the pasta according to the package directions while preparing the rest.
Place the cashews in a spice grinder or food processor and grind until.
powdered, 30 to 60 seconds. Be careful not to grind into nut butter.
Place the stock, coconut milk, ground cashews and chopped garlic in a blender.
and blend until smooth and creamy (about 2 minutes).
Strain the sauce through a fine-mesh sieve to remove any remaining pieces of.
solid cashew, and set it aside.
In a medium-size bowl, toss the sliced mushrooms with the flour and 1/8.
teaspoon salt, plus about 1/8 teaspoon freshly ground black pepper until the.
mushrooms are coated completely.
Heat the oil in a large skillet over medium-high heat until it ripples, and.
add the coated mushrooms. Stir to combine, cover the pan and allow the.
mushrooms to cook until softened, about 3 minutes. Uncover the pan and stir.
the mushrooms to release any brown bits from the bottom of the pan.
Add the sauce, the remaining 3/4 teaspoon salt, and some freshly ground black.
pepper to the pan, and stir to combine.
Simmer the mixture, stirring occasionally, until it’s as thick as you’d like.
it to be. If it thickens too much, whisk in water, 1 tablespoon at a time, to.
reach your desired consistency. Add the cooked noodles to the pan, and toss.
gently to coat with tongs.
Divide the mixture among 4 dishes, and garnish with the optional fresh.
parsley and freshly ground black pepper to taste. Store leftovers in an.
airtight container in the refrigerator for up to 1 day.
INGREDIENTS
8 ounces dry gluten free spaghetti, or fettuccine (I actually used wide.
flat rice noodles from A Taste of Thai).
¾ cup (90 g) raw cashews.
1 cup (8 fluid ounces) vegetable stock.
¼ cup (2 fluid ounces) full-fat coconut milk.
2 garlic cloves, crushed, peeled and chopped.
10 ounces ba * 1 tablespoon (9 g) gum-free gluten free flour blend.
(or you can use sweet white rice flour or even cornstarch).
1 teaspoon kosher salt, (divided).
Freshly ground black pepper, to taste.
1 tablespoon (14 g) extra virgin olive oil.
Chopped fresh parsley, for garnish (optional).
Cook the pasta according to the package directions while preparing the rest.
Place the cashews in a spice grinder or food processor and grind until.
powdered, 30 to 60 seconds. Be careful not to grind into nut butter.
Place the stock, coconut milk, ground cashews and chopped garlic in a blender.
and blend until smooth and creamy (about 2 minutes).
Strain the sauce through a fine-mesh sieve to remove any remaining pieces of.
solid cashew, and set it aside.
In a medium-size bowl, toss the sliced mushrooms with the flour and 1/8.
teaspoon salt, plus about 1/8 teaspoon freshly ground black pepper until the.
mushrooms are coated completely.
Heat the oil in a large skillet over medium-high heat until it ripples, and.
add the coated mushrooms. Stir to combine, cover the pan and allow the.
mushrooms to cook until softened, about 3 minutes. Uncover the pan and stir.
the mushrooms to release any brown bits from the bottom of the pan.
Add the sauce, the remaining 3/4 teaspoon salt, and some freshly ground black.
pepper to the pan, and stir to combine.
Simmer the mixture, stirring occasionally, until it’s as thick as you’d like.
it to be. If it thickens too much, whisk in water, 1 tablespoon at a time, to.
reach your desired consistency. Add the cooked noodles to the pan, and toss.
gently to coat with tongs.
Divide the mixture among 4 dishes, and garnish with the optional fresh.
parsley and freshly ground black pepper to taste. Store leftovers in an.
airtight container in the refrigerator for up to 1 day.
Notes
This recipe is adapted with permission from Eat Dairy Free: Your Essential
Cookbook for Everyday Meals, Snacks, and Sweets
(affiliate link) 2018).
Nutrition information is automatically calculated, so should only be used as an
This rich, creamy vegan alfredo sauce is made with cashews and coconut milk, and
no nutritional yeast. It even reheats beautifully.
rich, creamy vegan alfredo sauce is made with cashews and coconut milk, and no
nutritional yeast. It even reheats beautifully.