I like Alfredo sauce. Rich, cheesy, and full of flavour, Alfredo sauce is perfect for spaghetti, fettuccini, or macaroni. Vegan spaghetti with meatballs and Alfredo sauce is a robust and filling main dish.
Vegan Alfredo Sauce
To make a rich vegan Alfredo sauce, start by soaking half a cup of raw cashews for at least 15 minutes. Drain the cashews and then add to the blender with the following base ingredients:
3 tablespoons lemon juice
1 tablespoon white miso
1 tablespoon apple cider vinegar
3 tablespoons of water
1/3 cup soy milk
Stop at this point for a nice vegan sour cream.
Now add an additional 2/3 cup soy milk and these seasoning ingredients:
1/4 cup nutritional yeast
1.5 tbsp tapioca flour
1 tsp garlic powder
1/4 tsp each of pepper, oregano, and parsley.
Blend until smooth.
Pour the sauce into a pot and heat over medium heat and stir until thick and bubbly. Add more water or soy milk as needed to create the desired texture if you prefer a thinner sauce.
Pink Marinara Cream Sauce
For a delicious variation, mix tomato and Alfredo sauce 1:1. Pink marinara cream sauce is a bit less rich than Alfredo sauce, so try this variation if you are looking for the cheesy taste in a lighter sauce. I like to use crushed tomatoes as a low sodium version of canned tomato sauce.
The vegan meatballs are quite quick and easy to make. For delicious meatballs with a familiar, meaty texture, try this vegan meatballs recipe.
The meatballs take about 45 minutes to prepare. Mix the ingredients (vital wheat gluten, rehydrated soy mince, chickpea flour or corn flour, and seasonings), roll into small meatballs, steam, and then brown in a frying pan. I like to fry onions with the meatballs.
Pasta with Vegan Meatballs and Vegan Alfredo Sauce
For a delicious and filling pasta dish, top spaghetti with vegan meatballs and vegan Alfredo sauce. Sprinkle a bit of dried parsley on top, and you have a fancy meal that is ready to serve!
Vegan meatballs and vegan Alfredo sauce both reheat nicely, so they make excellent leftovers.
Vegan Alfredo Sauce
- 1/2 cup Raw cashews Soak cashews in warm water for 15 minutes and then drain
- 3 tbsp Lemon juice
- 1 tbs White miso
- 1 tbsp Apple cider vinegar
- 3 tbsp Water
- 1/3 cup Soy milk
- 2/3 cup Soy milk
- 1/4 cup Nutritional yeast
- 1.5 tbsp Tapioca flour
- 1 tsp Garlic powder
- 1/2 tsp Black pepper
- 1/2 tsp Oregano
- 1/2 tsp Parsley
- Soak the cashews in warm water for at least 15 minutes. Drain the cashews and then add to the blender with the base ingredients (up to the first 1/3 cup of soy milk).
- Blend until smooth, stopping to scrape down the sides of the blender as necessary. The sauce will have a nice texture and flavour for sour cream.
- Add an additional 2/3 cup soy milk and the seasoning ingredients, then blend until smooth and fully incorporated.
- Pour the sauce into a pot and heat over medium heat until thick and bubbly. Add more water or soy milk as needed to create the desired texture if you prefer a thinner sauce.
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