Vegan Alfredo Sauce
4
A creamy coconut-based Alfredo sauce enriched with nutritional yeast, served over fettuccine.
| prepCook fettuccine according to package directions; drain well and cover | ||||||
| 45 g vegan butter | Melt butter with garlic | Cook flour in butter briefly | Add coconut milk & stock, whisk smooth | Simmer, stirring, until thickened | Remove from heat, whisk in pepper, mustard, nutritional yeast & salt | Toss sauce with pasta, serve with garnishes |
| 3 cloves garlic, crushed | ||||||
| 2 Tbsp all purpose flour | ||||||
| 400 ml coconut milk, full fat unsweetened | ||||||
| 80 ml vegetable stock | ||||||
| 1 tsp black pepper | ||||||
| 1 tsp Dijon mustard | ||||||
| 15 g nutritional yeast | ||||||
| sea salt to taste | ||||||
| 226 g fettuccine pasta, cooked and drained | ||||||
| chopped parsley | ||||||
| black pepper | ||||||
| vegan Parmesan cheese (optional) | ||||||
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