Everyone wants to know how to make garlic-cream alfredo style sauce dairy-free while tasting incredibly like the original... so why don't I show you?
A little while ago on one of my recipes for cashew cheese I got into a conversation about how to make things dairy-free (vegan) and this sauce came up!
As you may know by now, I grew up with an Italian influence (my father) and therefore it was pasta, pizza, bread, repeat.
It's caused me a dietary conundrum since becoming not only vegan but also gluten and processed sugar free.
There goes half the family recipes out of the window! Not so fast! I've become pretty dang good if I do say so myself at altering our favorite recipes to fit the bill (as they say!)
So, one more time... that's plant-based cream sauce. Doesn't that sound interesting?
Wanna know how to do it at home?
I promised to share this recipe so, here it is for your tummy's pleasure!
What you need:
Sauce
- 1 cup soaked cashews (soak them over night, leave them in the fridge for a day or 2 is even better then gently bake or dry-fry in a pan!)
- 2 cups coconut milk (I make mine fresh from the coconut, that's what those white things are in the blender- coconut meat!)
Veggies
- 1 red bell pepper
- 1 yellow bell pepper
- 1 onion
- garlic (as much as you can tolerate to make it really traditionally garlicy!)
- 1 bunch of fresh parsley
- 1 bunch fresh spring onion
Spices (I use about a tsp of each)
- thyme
- oregano
- sea salt
- pepper
- nutritional yeast (at the end, don't add to the skillet!)
Protein (since we're skipping the chicken or seafood that would normally be here!)
- 1 package of organic tempeh
- 1 package of mushrooms (I used white oyster)
Pasta (I use organic rainbow quinoa and amaranth noodles which are GF)
- 1 package of your choice
What to do:
- Soak 1 cup of cashews in filtered water over night.
- Drain the nuts and put in a covered container in the fridge. Leave there for 1-2 days. Longer is preferable because it causes the nuts to taste cheesy.
- Smell the cashews, they might have a little zing to them - that's perfect! Bake or pan-fry them lightly to give them a little crispy smoke. (About 5 minutes in pan.)
- Blend together your coconut milk and cashews until they come together as a cream.
- Take the cream and set it aside for now.
- Cut up all the veggies: peppers, onions, garlic, parsley.
- First add in the garlic and the onion into a skillet with the spices and coconut oil then add the rest of the veggies (not fresh parsley) after about 2 minutes.
- Cook together on medium heat until the veggies become soft.
- Pour the cream over top of the veggies and mix together.
- Add in the chopped parsley to the mix and stir.
- Let sit on low heat, covered, stirring often.
- Prepare your pasta according to the package instructions. Mine are organic rainbow quinoa and amaranth noodles (therefore, gluten free!)
- While the noodles are cooking and the sauce is simmering, prepare the mushroom and tempeh!
- Cut them both into bite sized pieces.
- Add to a skillet with some salt, pepper and oregano in coconut oil.
- Let cook for about 5 minutes on medium.
- Add them directly to the skillet with the veggies.
- Mix together thoroughly!
- Your pasta awaits you!
- Serve with a little fresh parsley and nutritional yeast (vegan parmesan!) on top and gobble it up! Don't forget to share!
Wanna amp it up and make it even more delicious?
Add some of my vegan pepperjack cheese (as seen in this picture) on top of this! Yum!
I truly believe we can heal ourselves through food and it is my mission in life to create and inspire delicious, mouth watering creations that are beneficial and packed full of plant based goodies to fuel our bodies, minds and lives!
Just a friendly reminder to all that I am hosting a very vegan contest click here to see the post explaining how to get involved! Anyone can enter and anyone can win as long as you follow the rules! 💖
Until next time!
Sending you love through food,
While you're here, check out some of my recent passion-filled posts and recipes!
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XO,
