Vegan alfredo has got to be one of my favourite dishes and milestones. I recently made caulialfredo, a cauliflower-based alfredo. It tasted ok, and certainly was nutritious, but here's a new recipe for a classic alfredo taste. It's cream-cheese based, so all you have to do to veganize it is find a type of cream cheeze. Daiya, Kite Hill, and Miyoko's carry it, just to name a few.
Ingredients:
- 1 tsp minced garlic and 1 tsp minced onion
- Olive oil (for frying)
- 100g cream cheeze
- 2 cups unsweetened mylk
- 1-2 tablespoons nutritional yeast
- 1/4 cup mozza cheeze shreds
- Cornstarch (or flour, tapioca starch, etc)
- Salt, pepper, and lemon juice to garnish
Directions:
- Sautee garlic and onion in olive oil
- Reduce heat and melt in 100g cream cheeze
- Pour in 2 cups of unsweetened mylk
- Add up to a tablespoon of cornstarch and bring to a boil
- Reduce to simmer and add nutritional yeast, mozza, salt and pepper
- Serve on pasta with a splash of lemon juice. It goes well with fettuccini pasta and courgettes.
