Vegan Alfredo Sauce

Debs the Brit

3 Tbsp (45g) Vegan Butter

3 Cloves Garlic (crushed)

2 Tbsp All Purpose Flour

1 x 14oz (400ml) Can Coconut Milk

⅓ cup (80ml) Vegetable Stock/Broth

1 tsp Black Pepper

1 tsp Dijon Mustard

¼ cup (15g) Nutritional Yeast

Sea Salt (to taste)

Add the v-butter to a saucepan along with the crushed garlic and heat until the butter is melted

Sift in the flour and fry the flour in the butter briefly

Add in the coconut milk and vegetable stock and whisk with a hand whisk to remove any lumps

Stir continuously until the sauce begins to boil and then continue stirring until it thickens (sauce will continue to thicken as it cools, so it doesn’t need to be the perfect thickness when you remove it from the heat, but it must have thickened quite a bit from when you started)

Remove from heat and add in the black pepper, dijon mustard and nutritional yeast and whisk in with your hand whisk. Add sea salt to taste

Toss the sauce with the cooked fettuccine and serve with chopped parsley and a sprinkle of black pepper and some vegan parmesan cheese (optional).

Credit: 'Lovingitvegan.com'

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