I’m so excited to share my cashew-free Alfredo sauce with you! Before I went vegan, pasta with Alfredo sauce was my go-to comfort food. I think I’ve finally perfected a subtle, buttery sauce that captures everything I loved about Alfredo!
¼ cup vegan butter
About 3 tablespoons of flour
2 cups non-dairy milk (I use almond milk)
½ teaspoon garlic power
¼ teaspoon salt
1 ½ tablespoons of nutritional yeast
1/5 cup non-dairy mozzarella cheese
1. Heat vegan butter in a skillet on low heat until melted.
2. Slowly whisk in flour until it forms a thick paste.
3. Once butter and flour are combined, slowly whisk in one cup of non-dairy milk. Reserve the second cup for later.
4. Once smooth, add garlic powder, salt, and nutritional yeast. Whisk to combine.
5. Add non-dairy cheese. Whisk until melted.
6. Slowly add more non-dairy milk until desired consistency. Be patient! The sauce thickens up a lot.
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