I am suuuuper excited to share this recipe for vegan Alfredo sauce with you and let me tell you why. It’s sometimes tough to find vegan replacements that replicate the texture of their non-vegan counterparts. For example, creamy pasta sauce. I’ve tried vegan Alfredo sauce recipes in the past, and while they’re delicious when freshly made, they don’t hold up well left over. That’s a big downside for me since I often make recipes with the intention of eating them again for lunch or dinner the rest of the week.
I’ve also attempted to develop a vegan Alfredo sauce recipe in the past and had the same problem with leftovers. But no more! This dairy free recipe has the perfect texture, delicious flavor and it reheats beautifully. YES!
I must give inspiration credit to Hot For Food, my favorite vegan blog as of late. The idea came from their genius recipe for vegan nacho cheese, which I’ve made at least 100 times and I know reheats very well. It is incredible, just like all other recipes of theirs that I’ve tried. If you have not yet heard of Hot For Food, where have you been?! I highly recommend their amazing vegan YouTube channel. You will get lost in all the vegan food porn. So far they have not steered me wrong! Just a few amazing recipes that I’ve tried: Cauliflower Buffalo Wings, Cheesy Taquitos, and Vanilla Cheesecake with Chocolate Almond Crust. Highly recommended!
SO, back to the recipe. I’m a little picky when it comes to pasta. Obvi it has to be gluten-free, because I’m gluten intolerant. I’ve found the best gluten-free pastas tend to be made of brown rice or lentils and are less than 5 ingredients. My two favorite types of pasta are brown rice and quinoa pasta from Trader Joe’s (I’ve served this to multiple people without them knowing it was gluten free. Success!) and any pasta made of lentils. These pastas are decently high in protein, which is huge for those of us who don’t eat meat or dairy. I love the brand Tolerant, which I’ve purchased at Costco and I recently had the opportunity to try Explore Cuisine, which is also excellent and can be found at many grocery stores. I tried this vegan Alfredo sauce with both red lentil penne and brown rice and quinoa fusilli and both were wonderful!
Vegan Alfredo Sauce with Red Lentil Penne
- 1.5 cup (240 g.) peeled, cubed baby red potatoes (about 2)
- ½ cup (70 g.) chopped cauliflower
- ¼ cup canola or sunflower oil
- ¼ cup unsweetened almond milk
- 2 tbsp. white vinegar
- 2 tbsp. nutritional yeast
- 1 tbsp. vegan butter
- 1 tbsp. rice vinegar
- 1½ tsp. arrowroot flour/starch
- 1 tsp. garlic powder
- ¾ tsp. sea salt
- ½ tsp. onion powder
- Ground black pepper and fresh thyme sprigs, if desired
- Place prepared vegetables in a pot of boiling salted water and cook until soft, about 10 minutes.
- Meanwhile, add all remaining ingredients to a high-speed blender.
- When cauliflower and potatoes are soft, drain them and add to the blender. Vent blender and blend until smooth, stopping a few times to scrape the sides. Taste and adjust seasonings to taste.
- Serve over red lentil penne pasta, or your pasta of choice. Garnish with freshly ground black pepper and fresh thyme sprigs.
Disclaimer: Explore Cuisine sent me product to review and share at my discretion. Opinions are all my own and I promise to only share products that I absolutely love.