Pizza, Love, and Other Stuff That Made Me Famous by Kathryn Williams

The pepper should be white pepper.Īt some point I will try to work this out, but am currently enjoying a very low fat diet, and development of an Alfredo would not fit into the regime 😀 I believe it can be made vegan, but one would have to have -just- the right vegan ingredients to achieve it.Īt least you’re not putting in garlic and other spices. A lovely low-fat -mock- Alfredo like this one can be, but please don’t call it Alfredo. Eating low-fat and vegan, as I am? Fine, but Alfredo isn’t on that menu. Anything with this level of fat and these ingredients can only be called a low-fat mock Alfredo. I know I’m being a little cranky here, but Alfredo is one sauce and one sauce only.

I’ll share this much: it does not involve flour, and requires far more fat than this. Nothing in a jar or tin has ever even approached being an Alfredo, and to my knowledge no vegan version has yet been created. And as far as I know, it’s only ever been made that way. I acknowledge this even though I abjure the things it is traditionally made from. Oh jeez, I hate to be a lead balloon, but this is technically a roux-based cream sauce, not an Alfredo.Īlfredo is special. This vegan pasta sauce is super quick and easy to make, but if you’re looking for something even easier, then there are a bunch of boxed or jarred Alfredo brands on the market, including Primal Kitchen, Daiya Cheeze Sauce, Victoria Vegan, and Simple Truth Plant Based Alfredo.įor dessert, try these Homemade Chocolate Bars Oil free Alfredo: While the recipe below does call for oil or butter (try Earth Balance or Miyokos vegan butter, or Smart Balance Light for low calorie Alfredo sauce), I substituted an equal amount of tahini once with great results.Īdd-ins: Make it a meal by throwing in a handful of spinach or kale, some roasted mushrooms, peas, vegan bacon (for carbonara), or a protein like baked tofu or tempeh. Add this in at the very end when you turn off the heat, then stir until it melts. Or you can sub your favorite shredded vegan cheddar, pepper jack, or mozzarella cheese. The two ingredients have different flavors but are both good here in their own right. I recommend choosing an unsweetened variety, such as almond milk or soy milk, or it’s especially rich and creamy if you use nondairy creamer or canned coconut milk.įor garlic Alfredo: Add 2-3 tsp minced garlic to the saucepan at the same time as the salt, before bringing the mixture to a boil.įor the cheese: The recipe works with either Parmesan cheese (such as dairy free Violife or Follow Your Heart) or nutritional yeast. Milk of choice: Feel free to use whatever milk you have on hand.

Pizza, Love, and Other Stuff That Made Me Famous by Kathryn Williams