Description
A dairy-free twist on a classic! This Alfredo sauce uses creamy almond milk for a rich and flavorful vegan pasta dish.
Ingredients
Units
Scale
- 4 tbsp butter or Earth Balance
- 1 shallot, finely chopped
- 2 1/2 tbsp arrowroot powder or cornstarch
- 1 cups (237 ml) vegetable stock
- 2 cups (473 ml) unsweetened almond milk
- 2 tbsp nutritional yeast
- 1 lbs (454 g) fettuccine, cooked
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 tsp freshly ground pepper
- 1/4 cups (59 ml) chopped Italian parsley
Instructions
For the Sauce
- In a large skillet over medium-high heat, melt the butter and shallots until softened and aromatic (about 2 minutes).
- In a small bowl, whisk together arrowroot powder and vegetable stock; pour into the skillet.
- Whisk in almond milk and nutritional yeast. Cook until thickened and steamy. If using cornstarch, cook until the sauce boils and thickens.
- Remove from heat.
- Serve over fettuccine.
- Sprinkle with nutmeg, salt, and freshly ground pepper to taste.
- Garnish with chopped parsley.
Notes
- For a thicker sauce, increase the arrowroot powder or cornstarch to 3 tablespoons.
- Toasted almond slivers add a delightful crunch; sprinkle on top before serving.
- Leftovers can be stored in the refrigerator for up to 4 days; gently reheat before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 10