Vegan Alfredo Sauce
, Serves 4
A creamy dairy-free fettuccine Alfredo; coconut milk and nutritional yeast thickened with a butter-flour roux.
| 226 g fettuccine pasta, dry weight | Cook fettuccine, drain | Toss sauce with pasta | Serve with garnishes | ||||
| 45 g vegan butter | Melt butter with garlic | Sift in flour, fry briefly | Whisk in coconut milk & stock | Stir to boil, thicken | Off heat, whisk in seasonings | ||
| 3 cloves garlic, crushed | |||||||
| 2 tbsp all purpose flour | |||||||
| 400 ml can full-fat unsweetened coconut milk | |||||||
| 80 ml vegetable stock | |||||||
| 1 tsp black pepper | |||||||
| 1 tsp Dijon mustard | |||||||
| 15 g nutritional yeast | |||||||
| sea salt, to taste | |||||||
| black pepper, to finish | |||||||
| chopped parsley, to serve | |||||||
| vegan parmesan cheese (optional) |
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