After going vegan we realized how much we missed Alfredo sauce and other creamy pasta sauces. We came up with this delicious spin on a classic sauce! Loaded with garlic, spinach and tomatoes, we are sure it won’t disappoint.
YOU WILL NEED:
- 2 cups of unsweetened cashew milk
- 1/4 cup of vegan butter
- 3-4 cloves of diced garlic
- 2 cups of spinach
- 1/2 a cup of diced tomato
- 1/4 tsp of dried chili flakes
- 1/4 tsp of dried oregano
- 1/4 tsp of dried basil
- 3 tbsp of nutritional yeast
- 2 tbsp of all purpose flour
STEPS:
- Heat a large saucepan on medium heat and add your vegan butter
- Once butter is melted add your diced garlic, spinach and tomatoes
- Wait for your spinach to wilt and become tender
- Add your dried chili flakes, oregano, and basil
- Next stir in your cashew milk and nutritional yeast, lower heat and let simmer for 5-10 minutes
- Slowly stir in your all purpose flour to thicken your sauce up, if it’s too thick you can add more cashew milk as it tends to condense when cooked
- Simmer for another 5 minutes to let the flavours combine
- Boil your favourite pasta, strain and plate when ready
- Spoon creamy sauce overtop of pasta, you can top with more nutritional yeast or a sprinkle of your favourite vegan cheese! Enjoy
