Nut-Free Vegan Alfredo Sauce over Zoodles

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

¼ cup cooked/mashed yukon gold potato (58 g) (cook the potato, peel and then measure ¼ cup mashed)

1 packed cup (160 g) finely chopped white/yellow onion (make sure to measure for accurate results)

½ cup water

3 extra large garlic cloves (12 g, use less if sensitive)

subheading: Add to blender:

1 ½ cups water

3 tablespoons tahini (42 g, I love and highly recommend Simple Truth brand from Kroger, use cashew butter if you hate tahini and don't need it nut-free)

2 tablespoons nutritional yeast (16 g)

2 tablespoons brown rice flour (20 g)

2 tablespoons applesauce

2 teaspoons apple cider vinegar (10 mL)

1 teaspoon fine sea salt and ¼ teaspoon black pepper

Optional: any extra veggies to eat with the sauce, I used peas

note: Note: Now, I used zoodles to serve with this alfredo pasta. It was my first time trying zoodles with alfredo and I'm not going to lie, regular pasta is much better specifically for alfredo. However, the zoodles are great with Asian sauces. Also, you will taste a slight hint of tahini, so expect that.

Directions at thevegan8.com

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