Have you eaten your greens today?
I LOVE a creamy, decadent sauce served over noodles! It is pure comfort on a plate! However, developing a creamy, vegan alfredo sauce that was loaded with vegetables instead of fat AND Chris-approved took a LOT of trial and error. I’m not exaggerating when I say that the attempt took no less than 16 months and probably a dozen batches to get it “right.” My chief complaint was the flavor not being right. Chris’s was the texture not being “right.”
But my love for creamy sauces and noodles is true and deep, so I persisted. And FINALLY I have a winner! The good news is that if you have a high speed blender (like a NutriBullet or Vitamix) then this is super fast and easy to make. The bad news? If you don’t, it REALLY is worth the extra effort to steam the vegetables ahead of blending. It might add an extra 15 minutes to your cook time, but I am telling you- just do it! Enjoy!
Basil Alfredo Sauce
- 12 oz cauliflower rice (about 2 3/4 c)
- 2 c frozen peas
- 1 1/2 c unsweetened almond milk
- 1/2 c basil, lightly packed
- 1/2 c nutritional yeast
- 2 tbsp pine nuts, toasted (toasting optional)
- 2 tsp lemon juice
- 4 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 1/4 tsp thyme
- salt to taste (I used 1/2 tsp)
- 8 c noodles of choice OPTIONAL TOPPINGS
- sauteed onion and mushrooms
- sauteed garlic and asparagus
- sun dried tomatoes
- hot sauce
1. Place all ingredients EXCEPT for noodles in a high speed blender. (If your blender isn’t the best, then steam the cauliflower and peas first to help the mixture blend smoothly.) Blend until smooth (about 60 seconds).
2. Pour into a sauce pan and heat over medium heat on the stove top, stirring occationally.
3. Cook the noodles according to package (if using spiralized vegetables, then simply cook them in a non-stick pan over medium heat until slightly softened).
4. Serve warm and top as desired.