We’ve tried this a few different ways. The version using avocados, lemon, and garlic is delicious but not very “alfredo-y.” The version using cauliflower was gritty and awful. Recently, we decided to try again and use a bean recipe. Yes, white beans. I followed the original with the addition of sundried tomatoes, but it was a bit too “bean-y.” When I reheated it later, I added more almond milk and more vegan butter. The additional creaminess cut down on the bean taste and made the whole thing more like alfredo sauce.
- 2 cans white beans (we used one can of Northern and one of Navy)
- 2 cups unsweetened, plain almond milk (add 1.5 to the food processor and add the last half when it’s cooking)
- .5 cup vegan butter/margarine
- Garlic or garlic powder to taste
- Onion or onion powder to taste
- Black pepper or peppercorns
- Tablespoon or two of olive oil
- Nutritional yeast (quarter cup)
- Italian seasonings (oregano, basil, sage, rosemary, etc.) to taste
- Sundried tomatoes
Add everything but the olive oil and half cup of almond milk to the food processor (drain the beans) and turn it into a pureed, creamy sauce. Pour into a pot or saucepan. Warm on mid-heat and add the rest of the milk and oil, stirring.
Cook linguine or fettucine to al dente. (We didn’t seem to have either so I used penne.)
Pour cooked sauce on cooked pasta and eat.