Alfredo Sauce is a classic Italian sauce typically made with heavy cream, butter and hard grated cheese like parmesan cheese. It’s a substantial crowd-pleasing sauce that is still beloved.
Another one called White Sauce is a French sauce known as Béchamel sauce. It is made up of a roux (flour and butter), or also fresh cream.
People are often daunted by how to make Alfredo sauce or White sauce. Here I show you an easy, nut-free and dairy-free alternative recipe to a classic Italian dish for first-timer success!
If the sauce seems too thin, just let it simmer for a few more minutes on low heat until it’s as thick as you like. Conversely, if the sauce seems too thick, just whisk in a splash of dairy-free milk, broth, or water to thin it out again. Get it? Add the nutritional yeast flakes to make the sauce with a rich cheesy flavour. Of course, you can use vegan cheese, it is the main ingredient, and it makes a big difference in the tastiness of the finished dish.
Make-ahead Alfredo Sauce can be made ready in less than 10 minutes. Or keep for a week in the fridge until you need it, and reheat quickly over the stove. Toss with pasta, vegetables, potatoes or anything that with a little saucy and cheesy to make it more scrumptious as you like.
The sauce is rich, creamy and made with oat milk, served with a lightly dressed green salad and some warmed ciabatta bread. It should be the perfect quick lunch or weeknight meal.
Vegan Spaghetti Alfredo/Bechamel Sauce~No Cashew
Ingredient: Serve 2-3
- 180g Spaghetti, linguine, fettuccine or tagliatelle
- 2-3 tbsp Frozen Pea or Edamame beans
- 2 tbsp Olive oil, (or use 3 tbsp vegan butter)
- 2 tbsp Plain flour
- 1 1/2-2 cups Unsweetened oat milk
- 3-4 tbsp Nutritional Yeast flakes
- ¼ tsp nutmeg, optional
- 2 tsp lemon juice
- Pink sea salt and freshly ground black pepper to taste
- 1 handful chopped fresh parsley or basil, garnish (I have fresh coriander only at the moment)
Instruction:
- Cook the spaghetti in a large pan of lightly salted boiling water according to the packet instructions, until just tender.
- Heat the olive oil or vegan butter in a large skillet on low heat. Stir in flour quickly and constantly with a whisk, or wooden spoon. Cook for 2 minutes.
- Gradually stir in the oat milk. Whisk quickly to dissolve any lumps as best as possible. Add extra milk or water if the sauce thickens too quickly, or you may remove the pan from the heat to whisk.
- Continue cooking the sauce by adding the peas on low heat for 3-4 minutes. Remove from heat, and add 3 tablespoons of the nutritional yeast, nutmeg, and 2 teaspoons of lemon juice, salt and pepper to taste.
- Drain the cooked spaghetti and add to the sauce. Toss gently to completely coat the pasta. Serve with fresh parsley or basil with the remaining yeast flakes.
Tips: You can also freeze the sauce for up to one month. Let it thaw overnight in the fridge before reheating on the stovetop or in the microwave.