I’ve been on the search for a vegan version of an Alfredo sauce since…forever. I loved making Fettuccine Alfredo when I ate dairy but even then it would not play nice with my stomach. I went on a search yesterday to satisfy this craving and found a fool proof recipe for Alfredo sauce. When I say this recipe was simple, I mean simple. I popped the ingredients in my Vitamix and within a minute this sauce was ready. The longest part of this recipe was cooking the pasta, but trust me the wait is worth it!

Vegan Fettuccine Alfredo

What You Need:

1 can of unsweetened coconut milk

1/2 cup Nutritional Yeast Flakes

2 cloves of garlic

1/2 tablespoon of dried basil (you can use fresh as well)

1/2 teaspoon of sea salt and black pepper

1/4 cup of Daiya Mozzarella Vegan Cheese Shreds (optional)

How You Make It: 

1. Combine all ingredients in a high speed blender. Blend. Pour over your favorite pasta. Enjoy!

Suggestions:

Serve with brown rice fettuccine pasta and broccoli or peas. Serve with a delicious glass of white wine and bask in the glory of not feeling bloated or guilty! 

Benefits: 

1. Nutritional Yeast is jam packed with: Vitamin B-12 (us vegans need this as it is only really present in meat and dairy products for the most part), it is high in protein (2 tablespoons = 9 grams of protein!), high in fiber, it’s gluten free and is a great source of folic acid.

2. Coconut Milk has good fats to help you feel full which keeps you from overeating and helps you burn fat. How awesome is that? The creamy goodness of coconut milk is also great for your hair and skin while also boosting your immunity.

Peace, love and NO beef (more Alfredo sauce, please)

Guramrit