I bought nutritional yeast (nooch) quite awhile ago and I was very curious as to what it tasted like. I found a recipe for a vegan alfredo sauce and thought that might be a good starting point. In case you don’t know, nutritional yeast is a deactivated yeast that has a ‘nutty’ or ‘cheesy’ flavour, which is why so many vegan recipes use it. I can’t say that it is my favourite flavour in the world, but I’m glad I tried it, and I would like to try it in other recipes. Although this doesn’t taste identical to true alfredo sauce, if you know anyone that is vegan, this could be a great option for a pasta dish. You could easily add in tomatoes, broccoli florets, or peas to add some more flavour to the dish. I used a gluten free pasta made from brown rice, but any pasta will do.
Vegan Alfredo Sauce with Pasta (adapted from Oh She Glows, originally from VeganYumYum)
- Pasta of your choice
- 1/3 heaping cup raw cashews
- 1 garlic clove
- 3 tbsp nutritional yeast
- 3/4 cup + 2 tbsp almond milk
- 1 tbsp lemon juice
- 2 tbsp non-dairy butter (I just used regular butter)
- 2 tsp organic Tamari soy sauce, or to taste
- 2 tsp Dijon mustard
- 1 tbsp Tahini (sesame seed paste)
- Pinch of nutmeg
- Kosher salt, to taste (I used 1/4-1/2 tsp I think)
- 1/2 tsp Paprika, to taste
- Freshly ground black pepper, to taste
- Herbs or veggies to add into Alfredo, if desired
Directions: Cook your pasta until al dente and then drain, and rinse with cold water.
While the pasta is cooking, make the sauce: Add all ingredients except pasta into a blender and blend until smooth.
Add the drained pasta back into the pot and pour on your desired amount of sauce into the pot. Heat over medium stirring frequently. Add in vegetables if you desire and cook until heated through. Enjoy!