Creamy Alfredo Sauce Recipe: Comforting and Delicious
Welcome to my vegan take on the classic Alfredo Sauce, the Hurry Up Alfredo Sauce. As a vegan chef, I believe that plant-based cooking is not only healthy but also environmentally friendly. Therefore, my mission is to make delicious and satisfying vegan food accessible to everyone.
This recipe is perfect for those busy weeknights when you want to have a decadent and comforting meal without spending hours in the kitchen. In just under 20 minutes, you’ll have a rich and creamy sauce that will transform any plain pasta dish into a gourmet experience.
The Hurry Up Alfredo Sauce is made with simple ingredients that you probably already have in your pantry. We’ll be using raw cashews as the base for our sauce, which gives it a creamy and nutty flavor. We’ll also be adding nutritional yeast, which is a fantastic source of B vitamins and adds a cheesy flavor to the sauce without any dairy.
I promise you won’t miss the traditional butter and heavy cream used in the original Alfredo Sauce. The Hurry Up Alfredo Sauce is just as indulgent but without any of the guilt or animal products.
So grab your apron and let’s get cooking because this quick and easy recipe will become a staple in your vegan cookbook.
Why You’ll Love This Recipe
Picture yourself sitting at the dinner table, surrounded by friends and family, enjoying a delicious pasta dish that looks and tastes like it came straight from an Italian restaurant kitchen. Now imagine that you’re able to savor every bite guilt-free, knowing that the dish is completely free of animal products and is actually good for you. That’s the beauty of this Hurry Up Alfredo Sauce recipe from the Vegan Yum Yum cookbook.
If you’re looking for a vegan alfredo sauce recipe that’s quick, easy, and absolutely delicious, then look no further. This recipe has everything you need to create a decadent, creamy pasta sauce that’s unbelievably satisfying without any dairy or animal products.
One of the things I love most about this recipe is that it doesn’t require any fancy ingredients or complicated techniques. All you need are some basic kitchen staples like garlic cloves, unsalted cashews, nutritional yeast, and soymilk – all of which can be easily found at your local grocery store.
But just because it’s easy doesn’t mean it’s lacking in flavor. This sauce is bursting with bold and savory notes thanks to the clever blend of spices like paprika, nutmeg, and pepper. And when combined with tangy Dijon mustard and zesty lemon juice, these flavors come together to create a sauce that’s both rich and nuanced.
Whether you’re a vegan looking for new healthy recipes or simply looking to cut back on your consumption of animal products, this recipe is definitely one to try. So hurry up and whip up this delicious alfredo sauce – your taste buds (and your body) will thank you!
Ingredient List
- 2 garlic cloves, minced
- 1/4 teaspoon paprika
- 3/4 teaspoon salt
- 1/4 teaspoon pepper (plus more to taste)
- Pinch of nutmeg
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 tablespoon tamari or soy sauce
- 1/3 cup nutritional yeast
- 3/4 cup raw unsalted cashews
- 1 cup soymilk
- Whole wheat pasta (or pasta of your choice)
The ingredients in this recipe are both healthy and flavorful. Raw unsalted cashews provide a creamy texture that mimics dairy, while nutritional yeast adds a cheesy touch. Tamari or soy sauce provides umami flavor and depth. You’ll also need basic pantry staples like garlic, paprika, Dijon mustard and lemon juice that enhance the taste of the dish. All of these ingredients can easily be found at your local grocery store or online.
The Recipe How-To
Let’s jump right into the recipe, shall we? Here are the step-by-step instructions for making this delicious and easy vegan Alfredo sauce.
Ingredients:
- 2 garlic cloves, minced
- 1 teaspoon pepper
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon paprika
- 1 teaspoon Dijon mustard
- Juice of half a lemon
- 2 tablespoons tahini
- 2 tablespoons tamari or soy sauce
- 3 tablespoons nutritional yeast
For the cashew cream:
- 1 cup raw unsalted cashews
- 2 cups water
For the pasta:
- 12 oz. whole wheat pasta
Instructions:
Step 1: Cook the pasta according to package directions.
Step 2: While the pasta is cooking, prepare the cashew cream. In a high-speed blender, blend together cashews and water until smooth and creamy.
Step 3: Heat a large skillet over medium heat. Add minced garlic, pepper, salt, nutmeg, and paprika to the skillet. Saute for about two minutes or until fragrant.
Step 4: Pour in prepared cashew cream and stir. Then add Dijon mustard, lemon juice, tahini, tamari or soy sauce, and nutritional yeast. Stir until well combined.
Step 5: Bring sauce to a gentle simmer for about five minutes or until it has thickened to your desired consistency.
Step 6: Pour Alfredo sauce over cooked pasta and toss until well coated.
Enjoy your creamy vegan Alfredo sauce with whole wheat pasta!
Substitutions and Variations
When it comes to cooking, it’s always fun to experiment with different ingredients and flavors. This Hurry Up Alfredo Sauce recipe is flexible and can be customized to your particular taste preferences or dietary needs. Here are some substitutions and variations that you can try out:
– Pasta: The recipe calls for whole wheat pasta, but you can use any type of pasta you like. Gluten-free pasta or spiralized zucchini (for a low-carb option) is also a great alternative.
– Nutritional yeast: If you don’t have nutritional yeast on hand, you can substitute with vegan parmesan cheese or omit it altogether. However, I highly recommend using nutritional yeast as it adds a cheesy flavor to the sauce.
– Soymilk: While soymilk works great in this recipe, you can also use almond milk, coconut milk, or any non-dairy milk of your choice. Just make sure to use unsweetened milk to avoid altering the taste of the sauce.
– Cashews: Raw unsalted cashews provide the silky texture and creaminess to this vegan alfredo sauce. However, if you have a nut allergy or don’t like cashews, try using silken tofu or white beans as a substitute.
– Tamari soy sauce: If you don’t have tamari soy sauce, you can substitute with regular soy sauce. Just make sure to use low-sodium soy sauce to avoid making the sauce too salty.
– Tahini: Tahini is used in this recipe to add richness and depth of flavor. If you’re not a fan of tahini, try substituting with sunflower seed butter or almond butter instead.
By making these simple substitutions, you can make this Hurry Up Alfredo Sauce recipe work for you and still end up with a deliciously creamy and decadent dish. Give them a try and see which one is your favorite!
Serving and Pairing
Imagine a steaming bowl of whole wheat pasta drenched in creamy and decadent vegan Alfredo sauce. It’s hard to resist licking your lips at the thought of it. This Hurry Up Alfredo Sauce recipe is perfect for a cozy weeknight dinner or an impressive main course for a dinner party.
To take your meal to the next level, pair this dish with a crisp green salad tossed with a tangy vinaigrette or roasted vegetables such as asparagus or broccoli. The freshness of the vegetables will perfectly balance out the creaminess of the sauce.
Looking for something more substantial? Consider serving this delicious Alfredo pasta with some homemade garlic bread, adds depth and richness to the meal that will have everyone asking for seconds. And for a more casual, comforting dish, you can never go wrong by adding some pan-fried mushrooms on top of your pasta!
This vegan Alfredo sauce also pairs wonderfully with vegan meat alternatives, such as tofu or plant-based chicken. For non-vegan guests, you can easily add some grilled or sautéed shrimp as well.
No matter how you decide to serve it, this Hurry Up Alfredo Sauce vegan recipe is sure to excite your taste buds and satisfy your cravings in a healthy way!
Make-Ahead, Storing and Reheating
As a vegan chef, I understand how important it is to have meals ready ahead of time. This “hurry up alfredo sauce” recipe is a perfect candidate for meal prep because you can make it ahead of time and store leftovers for later use.
To make ahead of time: Simply cook the pasta according to the package instructions and set it aside. Then follow the recipe instructions for the alfredo sauce, from start to finish. Let the sauce cool down to room temperature before storing in an airtight container in the refrigerator.
Storing: You can store this vegan alfredo sauce in your fridge for up to 3-4 days. The oil content in cashews can cause them to go rancid if they are not stored properly or if they are kept for too long, so ensure that you consume it within that timeframe.
Reheating: When you’re ready to enjoy your leftover vegan alfredo sauce, simply remove it from the fridge and allow it to come to room temperature first. Then heat it over low heat until it’s hot enough to serve. If necessary, add more soy milk for a thinner consistency.
This recipe is versatile and easy to store, so you won’t have any trouble enjoying your pasta leftovers throughout your busy week. So go ahead and make this vegan alfredo sauce in advance for a quick, easy and hearty meal whenever hunger strikes.
Tips for Perfect Results
Now that you have all the necessary ingredients on hand, it’s time to learn about some tips that can help you achieve the perfect vegan alfredo sauce.
First and foremost, make sure to soak the unsalted cashews overnight. This will not only enhance the creaminess of your sauce but also make them easier to blend. If you are in a hurry and need to make this recipe quickly, soak the cashews in hot water for at least 30 minutes.
When blending the sauce, begin with a lower speed and increase gradually to avoid overworking your blender. You don’t want your sauce to end up with a gritty texture.
To achieve a rich and savory flavor, use nutritional yeast as an ingredient. It has a distinct nutty and cheese-like taste without any dairy. As for salt, use tamari or soy sauce instead of regular table salt for a deeper umami flavor.
Freshly squeezed lemon juice is important as it adds brightness and complements the garlic cloves without being overpowering. If you don’t have any lemons on hand, apple cider vinegar works as a great substitute.
When cooking the pasta, be sure to cook it al dente or “to the tooth.” It means cooking it until it’s still slightly firm but not hard. Overcooking the pasta can cause it to become mushy and unable to hold onto the sauce.
Lastly, if you want to add some extra nutrition to your dish, you can use whole wheat pasta. It has a nuttier flavor and is higher in fiber than regular pasta, making it a healthier alternative.
With these tips in mind, you can now confidently whip up a creamy and delicious vegan alfredo sauce that will make your taste buds dance with joy!
FAQ
Now that you have learned how to make the Hurry up Alfredo Sauce recipe, it’s time to address some frequently asked questions to ensure that your cooking experience is as smooth as possible. Whether you’re new to vegan cooking or have been a vegan for a while, these FAQs will cover some of the concerns and issues that might come up when making this dish. So, read on to learn more about the tips and tricks that will make your vegan alfredo sauce turn out perfect every time.
How do you use readymade Alfredo sauce?
If you want to enhance the flavor of your ready-made sauce and make it thicker, a great approach is to let it simmer gently while you prepare your pasta. This will make the sauce flavor-rich and thick. Once it has reached a good consistency and the pasta is cooked to your liking, pour the pasta into the sauce, rather than the other way around. This will enable the pasta to acquire the sauce’s flavors better.
How do you make Alfredo sauce with Alton Brown?
For this recipe, we will need butter cut into large slices or cubes, two cups of heavy whipping cream, one minced clove of garlic, three-fourth teaspoon each of garlic powder and Italian seasoning, a quarter teaspoon of Kosher salt, a quarter teaspoon of pepper, and two cups of freshly grated Parmigiano-Reggiano cheese.
Bottom Line
In conclusion, vegan cooking doesn’t have to be complicated or take a lot of time. With this Hurry Up Alfredo Sauce recipe, you can impress your family and friends with a delicious, creamy sauce that’s not only dairy-free and healthy, but also easy to make! Whether you’re an experienced vegan cook or just starting out, this recipe has something for everyone.
So go ahead and give it a try! Experiment with different variations and substitutions to make this recipe your own. And remember, by choosing to cook vegan meals like this one, you’re not only helping the environment and reducing animal cruelty, but also getting all the amazing health benefits that plant-based eating has to offer.
Thank you for joining me on this culinary adventure. I hope this recipe has inspired you to explore more vegan recipes from bloggers like Oh She Glows and Vegan Yum Yum. Let’s continue to create delicious, healthy food that nourishes our bodies and souls.
Hurry up Alfredo Sauce (From Vegan Yum Yum) Recipe
Ingredients
- 3 cups whole wheat pasta
Alfredo Sauce
- 1 cup soymilk
- 1/3 cup raw unsalted cashews
- 1/4 cup nutritional yeast
- 3 tablespoons tamari or 3 tablespoons soy sauce
- 2 tablespoons Earth Balance margarine
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon paprika
- 1 pinch nutmeg
- 1 pinch salt
- pepper
- 2 -4 garlic cloves (optional)
Instructions
- Boil the pasta until tender but not mushy.
- Combine everything else in the blender and blend until smooth.
- Drain the noodles, return to the pot and pour the sauce over until well heated.
- Would be great to mix in some cooked veggies too.
- Serve hot.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.