Anyways, I whipped up this simple Alfredo sauce the other night and I'm sold. Once I made a effort to become vegan, cream sauces started calling my name like never before. I don't even really like traditional cream sauces but once deprived of them, I wanted them all the time. So here is a fully vegan, low fat and protein rich Alfredo sauce that is creamy & delicious. Try it, you might just surprise yourself.
Ingredients:
2 tablespoons earth balance
4 cloves garlic, minced
2 cups white beans
2 cups unsweetened soy milk
2 handfuls frozen peas
red pepper flakes to taste
salt & pepper to taste
Directions:
1. I re-hydrated my own beans, so do that the day before or use canned beans.
2. Melt the earth balance in a sauce pan. Once the butter starts to bubble, add the minced garlic.
3. Once you begin to smell the garlic, add the soy milk.
4. While the soy milk is warming up, process the beans with their liquid. I used the cooking liquid for mine but you can use the liquid from the can. You can also add a little olive oil here if you need to make the beans move. Process the beans as much as possible. The first time I made this, my sauce was a little hummus like.
5. Add the bean puree to the pan along with salt, pepper & red pepper flakes. If you're a fan of nutritional yeast, you can add that here too.
6. Whisk to incorporate and adjust the thickness to your liking by adding soy milk.
7. Throw a couple handfuls of frozen peas into the sauce before adding your pasta. Don't forget to add a bit of the pasta cooking water, it always makes everything better for some reason.
8. Enjoy!
Notes: Eat this immediately because the bean sauce will start to dry out pretty quickly as it cools. The image show an even healthier version over zucchini which I have yet to try but sounds yummy too.
**Image via HLife**
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