Sunday, June 2, 2013

Garlicky Herbed Vegan Alfredo Sauce


Finally after ages of searching and many a kitchen disaster, I have managed to come up with a tasty and EASY vegan alfredo sauce. How do I know its tasty, well the hubby and kiddo both dive in when I make so that speaks volumes in my book.

I chose to use coconut milk for its thick, rich body and flavour, but I am sure that this would work just as well with any other milk alternative.

And to make it super yum, I like to add in a variety of garlic sauteed veggies to my pastas; this week it was asparagus, kale and grape tomatoes.

Garlicky Herbed Vegan Alfredo Sauce

  • 4 tbsp extra virgin olive oil 
  • 3 cloves of garlic, finely minced 
  • 1/2 cup whole wheat flour
  • 1 can coconut milk
  • 2 tsp dried rosemary
  • 2 tsp oregano
  • Salt and pepper to taste
  • Water

  1. In a medium saucepan, cook garlic in oil until golden brown
  2. Add flour slowly, whisking to remove any lumps while combining oil, garlic and flour
  3. Cook over low heat for a few minutes, whisking continuously (do not burn!)
  4. Add in entire tin of coconut milk, rosemary, oregano and salt & pepper, whisking to combine
  5. Bring to a boil adding a tsp of water at a time (if needed) to reach desired consistency - sauce should be thick and cover noodles well.
  6. Keep warm over low heat (and keep whisking to ensure no lumps!) until pasta is ready or transfer into resealable container and keep in fridge for future use.

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