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  • Writer's pictureRebecca Lake

Who doesn't love oil-free vegan alfredo

Updated: Nov 5, 2018

One food I missed once I started eating whole-grain plant based, (I don't say vegan because Oreos and potato chips and a whole bunch of highly processed snack foods and desserts are vegan) was alfredo sauce. I loved pasta with alfredo sauce and parmesan cheese on top. Well check this out.

This alfredo sauce comes out so rich you don't even miss the oil! It never lasts long in our house.

No-oil Alfredo Sauce

2 cups low sodium vegetable broth

1/4 cup raw cashew butter

2 Tbsp brown rice flour

2 tsp apple cider vinegar(ACV)

4 Tbsp nutritional yeast

1 tsp garlic powder

3/4 tsp salt

1 tsp black papper

1 tsp oregano

1 tsp basil

Blend all the ingredients. Add all the ingredients to a saucepan and whisk to make certain there are no lumps. Turn the heat on high until the sauce starts bubbling, then turn down the heat to medium and continuously whisk and stir to prevent the sauce from sticking to the bottom of the pan. Whisk and stir for about 4 minutes to thicken.

This recipe for alfredo sauce was so good, even my western diet eating relatives back home loved it and my niece started making it for her family!

Parmesan Cheese

3/4 cup raw or roasted cashews

3 Tbsp. nutritional yeast

3/4 tsp salt (unless your roasted cashews are salted-taste)

1 tsp garlic powder

Place cashews, nutritional yeast, salt and garlic powder into a blender and blend until the cashews are well broken down. Don't blend too long because we want this to sprinkle on our foods(It tastes just as good dolloped).

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