Prep 10 mins
Cook 0 mins
Came by this on veganyumyum.com - and it lives up to the website's name. This really is a quick one, not fancy by any means, but I think it's tastes pretty fantastic. Apart from a bit of fresh lemon juice and garlic, these items are pantry staples for most vegetarians or vegans. You want to be careful not to overcook the sauce. I found the flavours were better raw, much more mellow when I had cooked it with some leftover pasta. So I'd recommend really gently heating the sauce. If you're looking for a really traditional "cheesy" sort of flavour, keep in mind this won't be exactly it, but it is savory and cheese like....I guess as cheesy as you get vegan wise. Well, you know what I mean. Enjoy!
- 1 cup soymilk (I have subbed almond milk with no problems)
- 1⁄2 cup raw cashews, unsalted
- 1⁄4 cup nutritional yeast
- 3 tablespoons Braggs liquid aminos (or tamari or soy sauce)
- 2 tablespoons Earth Balance margarine
- 1 tablespoon tahini
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon paprika (smoked is recommended if you have some)
- 1 pinch nutmeg
- 3 fresh garlic cloves
- black pepper, to taste
- Add all the ingredients to a blender and blend until smooth. I used my "Magic Bullet" and it worked just fine. Depending on your blender or processor, you might have some cashew lumps, which you can always strain out if you want to.
- Heat gently and toss with steamed broccoli or cooked pasta -- or anything you like!
too much tamari! too salty for us. but I did like the sauce in general, I will cut the tamari in half next time. I also had to use almond butter instead of tahini, I hope that wasn't the problem....served it with whole wheat pasta, broccoli and shrimp, DH loved it
I have to take back my former review and put a new rating on this recipe. I must have done something wrong the first time I made this (I think the soy sauce I used at the time was what ruined it), because I gave it another shot and have made it many, many times after that! It's so great! One of my favorite alfredo sauces for sure.
Quite good. Did not taste anything like regular alfredo (of which I am not especially fond) I subbed pureed tofu and water for soymilk, and deleted cashews since I had none. Left all else basically the same. May have over reached on the nutrioinal yeast though, yet I love it so was only a plus. Great recipe!! (Made this because my kids dislike red sauce. Sauteed spinach and vegetables, and served it over spaghetti. My nine year old loved it.)