Who doesn’t love alfredo pasta? Even vegans need alfredo once in a while. I remember when I was a kid my sister and I would make Pasta Roni alfredo pasta. It was just a boxed mix, but I remember really liking it! If we couldn’t get our alfredo fix that way, we’d go for the jar of already made alfredo sauce from Ragu. Although it wasn’t the healthiest, we loved eating it for lunch while we watched MTV.
I didn’t even have real alfredo sauce until I was 18, when I started working at a seafood restaurant next to the culinary school I was attending. When an order came in the saute cook would quickly saute a few cloves of sliced garlic in oil then before it could brown, she’d add heavy cream and a pinch of chili pepper flakes, and let it boil down until it was 1/3 of the original amount. While that was happening she’d drop a pre-portioned bag of pre-cooked penne pasta into a basket in boiling water. Once the cream was reduced, she’d add a handful of parmesan cheese and the heated pasta. Then she’d toss the pasta without using any utensils until it was completely coated. It was served in a huge bowl with a little bit of chiffonade basil on top. I’ll never forget the first time I had real food like that, it was amazing. Most of the cooks ate that alfredo as their free meal, I remember eating countless bowls of alfredo.
This alfredo recipe is much like that same alfredo, it’s creamy, thick, and has a pinch of chili in it too. Because this is vegan though, and because it’s affordable, I used a roux to thicken the sauce. I often see vegan alfredo recipes made with soaked cashews, but I opted for cashew milk and a roux instead. Hey! I’m not rich and if you’re reading this blog, chances are you’re not either. If you are though, check out this decadent recipe.
- 1 tsp no chicken base (see photo below)
- 1 cup water
- 1 cup cashew milk, or other non-dairy milk
- 3 tbsp nutritional yeast
- ½ tsp granulated garlic
- pinch chili pepper flakes, optional
- 2 tbsp olive oil
- 3 tbsp all-purpose flour
- In a small bowl, whisk together the vegetable base, water, cashew milk, nutritional yeast, granulated garlic, and chili pepper flakes if using. Set aside.
- Heat the oil in a small pot over medium heat, add the flour and whisk until smooth.
- Whisk in the vegetable stock/milk mixture and cook until thickened.