Vegan Alfredo Sauce with “Chick’n”
I confess myself and I admit that my absolute favorite dish before becoming vegan was Chicken Alfredo. Creamy, warm, perfectly salted and slightly acidic from the cheese were all good signs of another unforgettable meal.
Veganizing such as legendary dish has not taken one single attempt and even to this date I’m sure improvements can be made over time to make the recipe resemble the original non-vegan flavor even more.
This recipe combines several ingredients that might sound weird being put together but trust me, they will taste amazing once you stir them in a pot and mix up their individual goodness!
*Scroll down to see recipe*
Yields 2 cups of Alfredo sauce
Chick’n Alfredo
This is my second recipe for an Alfredo sauce. You can find the first one by clicking here.
The sauce for this particular dish gets its awesome flavor from Dijon mustard, coriander, nutritional yeast and cashews.
The creamy sauce for this vegan Alfredo sauce is very similar to my “cheesy sauce” that I made a few weeks ago.
As you may notice, I added a few more things to this sauce so it has a slightly tangier flavor and it’s also more versatile to eat with noodles.
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
You will have to prepare beforehand:
1 medium boiled potato
1 medium boiled carrot
2 boiled garlic cloves and ¼ of an onion (you can boil along with carrot and potato)
2 roasted garlic cloves and ¼ of an onion
1 cup roasted extra firm tofu (you can roast along with garlic and onion) (½ cup will be for sauce and the other ½ cup will be for eating in the pasta)
To season tofu: salt, pepper, cumin, curry powder, paprika, low sodium soy sauce (optional)
Do not need preparation:
½ cup raw cashews
2 ½ tsps. Dijon mustard
1 teaspoon salt (or more to taste)
¼ cup nutritional yeast
¼ tsp coriander powder
1 cup water or almond milk (add more if consistency of the sauce ends up being too thick)
Instructions
- In a medium saucepan, bring 1 quart of water to a boil.
- Once water is boiling, put 2 garlic cloves, ¼ of an onion, 1 medium diced potato (so it cooks faster) and 1 medium carrot in the water. Cook until potato and carrot are soft.
- Heat up a non-stick pan on high heat. Once it’s hot, add 2 garlic cloves and ¼ of an onion (different from the ones you boiled). Once they are slightly roasted, add extra firm tofu, add desired spices to it, and continue roasting until you reach desired doneness on the tofu.
- In a blender, put all ingredients together: boiled potato, boiled carrot, boiled garlic cloves, boiled onion, roasted garlic cloves, roasted onion and roasted tofu (only half of it since the other half you will be eating along with your pasta), and add cashews, Dijon mustard, salt, nutritional yeast, coriander and almond milk.
- Blend until sauce is very smooth. You can taste and add more almond milk, water, salt, etc. to taste.
- Add sauce to non-stick pan where half of your roasted tofu still remains and mix in very well. Cook for a few minutes and it’s ready to serve!
- Serve along with your favorite pasta!
Calories
1167 cal
Fat
69 g
Carbs
92 g
Protein
55 g
7.8.1.2
14
https://beetabella.com/chickn-alfredo/
Laura Perez Gavidia
