Roasted Garlic Vegan Alfredo Sauce

15 servings
35 min

This Roasted Garlic Vegan Alfredo Sauce is creamy, filling and so decadent with its rich roasted garlic flavour. It’s also great for prepping meals for the work week cause you can just freeze it in batches and defrost it as needed. Convenient and delicious!



With the start of school and vacations ending, many people are scrambling to find easy-to-make dishes that can be made in advance. Freezable meals are a great way to get through the week without too much effort needed. It can be kept in the freezer for up to 3 months and it makes around 15 portions. I love it when I can quickly just make some pasta and throw a portion of Alfredo sauce in the microwave then savor that rich creamy garlicky pasta with your favorite protein or vegetable.

Roasted Garlic Vegan Alfredo Sauce

Recipe details

  • 15  servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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Ingredients

Sauce Ingredients

  • 3 tbsp Olive oil divided
  • 2 Medium-sized heads of garlic
  • 1 cup Cashews Boiling water soaked (1 hr)
  • 1/4 cup Nutritional yeast
  • 1 tbsp Lemon
  • 1 tbsp White wine vinegar
  • 2/3 cup Almond milk or milk of choice
  • Salt and pepper to taste
  • 15 oz Gluten-free linguine Reserve 1/4 cup of linguine cooking water

Optional toppings

  • Chives
  • Green onions
  • Roasted vegetables
  • Red pepper flakes
  • Vegan sausage
  • Vegan parmesan

Instructions

Roasted Garlic

Preheat the oven to 400°F. Line a baking sheet with aluminum foil and drizzle 1 tbsp of the olive oil.
Cut the heads of the garlic off and place them headfirst onto the aluminum foil.
Loosely close up the aluminum foil and bake till golden and bulbs are tender between 25-35 minutes depending on the size of the bulb. Set aside till cool enough to handle.

Cashew Sauce

Squeeze out the garlic cloves from their papery skins from the root end, straight into your blender. They should pop out easily.
Add the soaked cashews, nutritional yeast, almond milk, lemon juice, white wine vinegar and blend with a high-powered blender till smooth. Add salt to taste.
Bring a large pot of water to a rolling boil. Season with the remaining teaspoon of salt, add the linguine, and cook for the time directed on the package. It usually takes around 8 minutes.
When it’s done, scoop out about ½ cup (120 ml) of the boiling water and set aside before draining the fettuccine.
Return the fettuccine to the pot and immediately add the sauce. Return the pot to the stove and allow it to warm through over low heat for 3 to 4 minutes. It will thicken up a little as it warms up and you can loosen it to your liking with the starchy pasta water that you set aside. You won’t need all of it; just add it a little at a time, if necessary. Serve as soon as the sauce has heated through.
Leftover sauce can be reheated. It will thicken up when refrigerated, but just loosen it up with a little non-dairy milk, warm through and it will be good as new!

Happy as a Yam
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