| As many vegans will tell you, finding a vegan alfredo sauce recipe has been a long and arduous journey. But yesterday, I stumbled upon VeganDad's blog, who claimed to have the perfect alfredo recipe. I had my doubts, so I decided to give it a shot--and low and behold, he was right. INGREDIENTS - 1/2 cup margarine - 2 cups plain soymilk - 1 pkg extra firm silken tofu (Mori-Nu) - 2 tbsp white wine - 2 tbsp onion powder - 2 tsp garlic powder - 2 tsp sea salt - 1 tsp pepper - 1/4 tsp nutmeg - 2-3 tbsp arrowroot powder METHOD 1. Blend all ingredients except arrowroot powder in a food processor until creamy and smooth. Heat in a saucepan over med-lo heat until just about bubbling. 2. Remove some of the sauce and mix with 2 tbsp of the arrowroot, then add back to the saucepan. Heat, but don't boil. If sauce is too thin, add the remaining tbsp (or more). Whisk smooth. 3. Serve over pasta with peas and seitan slices. Notes/Some things I did differently Before blending the margarine (I used Earth Balance's "soy garden," btw) I melted it in at cook pan on the stove (the same one that I used later to cook the sauce in), and slowly stirred in about 1/4 cup of nutritional yeast. Also, I like garlic-heavy alfredo, so I also chopped and blended in one small bulb of garlic. The results were awesome! |
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Sticky: » Analogues and IngredientsScrumYummy - Nov 3, 2008 |
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by ScrumYummy
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Nov 3, 2008 2:31 PM |