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Delicious, Creamy Alfredo sauce

What you need: 

1 pound fettuccine, linguine, or spaghetti (I use rice pasta)
1 cup unsweetened nondairy milk
2 tablespoons all-purpose flour
1/2 cup vegan butter (I use Earth Balance)
1 spring onion, minced
1/4 cup water
1 cup vegan mozzarella cheese, shredded (I used Cheezly, but Follow your Heart would also work great), divided
salt and pepper, to taste
fresh or dry parsley, to garnish

What you do: 

1. Cook the pasta in a large pot of lightly salted water according to package directions. Place nondairy milk in a small saucepan over medium heat. Heat lightly and then add flour.
2. Use a whisk to stir over medium-high heat. Bring to a boil, reduce heat, and simmer for 5 minutes, or until the milk thickens and becomes cream-like. Set aside.
3. Melt the butter in a medium saucepan and add the minced onion. Saute until tender. Add the thickened milk and simmer until the mixture thickens a little bit more.
4. Drain the pasta (and rinse if you're using rice pasta). Return the pasta to the pot it was cooked in and add 1/4 cup water. Add the butter-milk mixture and 1/2 cup of the shredded cheese.
5. Stir over medium-high heat until everything is well combined. Serve topped with the rest of the shredded cheese, salt, pepper, and parsley. Enjoy!
Source of recipe: This recipe was modified from http://www.foodnetwork.com/recipes/emeril-lagasse/fettucine-alfredo-reci...

Preparation Time: 
15 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

*NOMNOMNOM* This dish is hardy. Definitely not something you should eat when it's 80 degrees out, yet I'm doing it anyways. This is pretty tasty stuff and I feel like it's pretty darn close to the real deal. I haven't had real alfredo in a year or so but man this hit the spot. I added fake chicken to the onion mixture to get some protein. I was going to add peas too but then I got side tracked and forgot, but i know they'd be so good in this sauce! I added so much cracked black pepper, some oregano, and vegan parm as well and did the steps slightly out of order but the finish dish turned out great. My roomie is eating the rest of my left overs and is loving it. Thanks for the rad recipe!

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I made this for dinner 3 nights ago and just finished up the leftovers. It's creamy and rich, so I wouldn't recommend it very often, but the fact it's creamy and rich is what's so good about it! I sauteed some kale and mushrooms to top go with, then topped that with vegan Parmesan. Heavenly!

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This recipe turned out amazing!  It was super easy and quick to make.  Even my meat-eating boyfriend loved it!

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YUM!!

This is the first vegan dish I've made that was truly rich. It's hard to finish a serving , and it's awesome. This is the closest thing to alfredo I've had, and I've desperately tried many recipes. I added Gardein chik'n filets to the butter and onion. mmmm mmmmm

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I have tried a number of vegan alfredo recipes but have never found one that I would make a second time.  This one, however, is now my official go-to alfredo recipe!  The problem with the others is that the authors seem intent on making them healthy (or at least less unhealthy by comparison).  But come on, it's alfredo--it isn't a health food.  So hurrah for the 1/2 cup of Earth Balance in this recipe!  I used Daiya mozzarella shreds and also decreased the amount of pasta and added steamed broccoli and cremini mushrooms.  SO DELICIOUS!  This is one of those recipes that non-vegans would in shock proclaim, "I can't believe it's vegan!"   

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