Vegan Alfredo Sauce
Ingredients
The sauce
-
2
tablespoons
vegan butter
-
2
teaspoons
fresh garlic, minced
-
4
ounces
Tofutti Better Than Cream Cheese, at room temperature
-
1
cup
plain almond milk, unflavored, unsweetened; at room temperature
-
2
ounces
Tofutti Better Than Sour Cream, at room temperature
-
¼
cup
nutritional yeast
-
2
tablespoons
fresh lemon juice
-
1
tablespoon
miso paste
-
½
teaspoon
salt
Serving suggestions
-
4
servings
cooked pasta or cooked zoodles
-
optional
veggies of choice
Instructions
- 1. Heat a medium skillet over medium heat and melt the vegan butter, swirling occasionally.
- 2. Add the minced garlic and sauté until fragrant.
- 3. Add the Tofutti Better Than Cream Cheese to the skillet and reduce heat to medium-low, allowing it to melt slightly.
- 4. Whisk in the almond milk, sour cream, nutritional yeast, lemon juice, and miso paste until smooth and heated through.
- 5. Stir in salt and any desired herbs, adjusting seasoning as needed.
- 6. If using, add in any veggies, pour the sauce over the cooked pasta, and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
333
Total fat
19g
Total carbohydrates
33g
Total protein
8g
Sodium
1094mg
Cholesterol
0mg
You might also like