I never thought I’d be able to eat alfredo pasta again.
After a bad bout of shared fettucini alfredo from White Spot that gave my husband (then boyfriend) and I the runs years ago, I avoided alfredo sauce like the plague and never thought I’d be able to eat a vegan version until I came across this recipe from Pinterest in 2018. I’ll admit that it’s not restaurant quality, but I love pasta so it does the job. Am curious to know if you have a better version!
In the photo below I’ve left my vegan cheez unmelted so you can see the colour, because depending on what cheez you use, it might look different. My go-to’s always Daiya mozza, so mixed in with this creamy sauce, I never have to think about dairy alfredo again.
12 oz pasta of choice (I use fusilli or spaghetti)
2 tsp oil
3 garlic cloves, chopped
6 oz fresh spinach (1 package)
1/4 c vegan butter (I use Earth Balance or Melt)
1/4 c all-purpose flour
2 c rice milk
1/4 c white cooking wine
2 tbsp nutritional yeast
Juice of 1/2 lemon
Salt & pepper to taste
6 oz vegan cheez (I prefer Daiya mozzarella)
Cook the pasta and set aside. Heat the oil on medium-high and cook the garlic and spinach until just wilted. Season with salt and pepper and remove from the pan. Reduce the heat to low and melt the butter, then whisk the flour in until thick. Add the milk and wine and simmer for a few minutes until thick. Add the nutritional yeast, lemon juice, salt (I use 1/2 tsp) and pepper to taste. Add the spinach to the sauce, then the pasta. Serve with melted vegan cheez. Serves 6.