20 Minute Vegan Oil-Free Alfredo Sauce

thevegan8.com

Nicole Waters Almaraz

subheading: For the pasta:

14 oz bag of gluten-free brown rice fettucini pasta (or your preferred pasta)

½ tablespoon fine sea salt

Alfredo sauce

2 cups low-sodium vegetable broth (480 mL, I really recommend low versus the regular)

¼ cup raw cashew butter (roasted is too strong, with no added ingredients. I get mine from Whole Foods or make my own, another nut butter will not work)

2 teaspoons apple cider vinegar (10 mL)

2 tablespoons nutritional yeast (16 g, add more if you like, but I found this to be perfect. I also use Dr. Fuhrman's which is a bit less salty)

2 tablespoons brown rice flour (20 g, really is magical in this)

¾ teaspoon garlic powder

¾ to 1 teaspoon fine sea salt

¼ teaspoon ground black pepper

optional: ½ teaspoon dried Italian herbs blend (not necessary but does add a nice flavor)

optional: any veggies you may want to add

* Note: Please note I have ONLY tested this recipe (3 times in fact) exactly as written, so I don't know about subs. If you can't find cashew butter, then you can make your own. I do it often. Just add 2 cups RAW, unsalted cashews to a food processor and process for about 10 minutes or so. You will need to scrape the sides down a few times during. Process until completely silky smooth, do not stop until it becomes almost pourable like almond butter. Then just use ¼ cup for the recipe as listed. note: Note: Please note I have ONLY tested this recipe (3 times in fact) exactly as written, so I don't know about subs. If you can't find cashew butter, then you can make your own. I do it often. Just add 2 cups RAW, unsalted cashews to a food processor and process for about 10 minutes or so. You will need to scrape the sides down a few times during. Process until completely silky smooth, do not stop until it becomes almost pourable like almond butter. Then just use ¼ cup for the recipe as listed.

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