Traditionally, Alfredo is made with dairy products. It usually contains butter + parmesan cheese. However, I'd like to show you this quick + easy version that can be prepared vegan.
Have you ever had Vegan Alfredo? This Alfredo recipe tastes absolutely delicious + can be at your table in just about 25 minutes. Made with a spin on the usual creamy Alfredo sauce, I've made a simple version that is nourishing with broccoli florets. This recipe does not only taste super yummy but is healthy for you too! It also definitely satisfies all your cravings for a creamy, cheesy Alfredo pasta!
Ingredients
Plant Based Butter (we prefer the Miyoko's brand, but it's been sold out so we used the Califia Farms brand this time)
Non-dairy Parmesan Cheese - (we use the brand, Violife)
Avocado oil (we love the Primal Kitchen brand) Enter my 10% OFF coupon code at checkout: DEROSA10
Broccoli florets (we use Whole Foods, 365 brand, Organic frozen broccoli florets).
Garlic powder
Onion powder
Salt & Pepper: For enhancing the flavor (optional)
We love the brand, Violife + their parmesan is literally out of this world! I am 100% serious, no joke, it's like eating the real thing. I have a real aversion to weird non-this or non-that things, so when I tell you this tastes like the real thing, it does. Give it a try + let me know what you think!
As for the butter, we used plant based butter (with pressed avocado oil) by Califia Farms. My brother + father, who are both non-vegan, tried it recently + although they looked at it and questioned it, they both were pleasantly surprised when it melted + tasted just the same as the butter they have been using....another reason to love this brand of butter... you can keep your cholesterol in check too!
The way I like to make this vegan Alfredo is quite easy, especially during a manic Monday or any busy day of your week. And as I said, it also doesn’t require a lot of time either. You don't even need a food processor or a blender! That's how easy this recipe is....so let's get started!
Directions
Cook the pasta (in this case it's not fettuccine like the typical Alfredo) but I used the pasta we had on hand + cooked according to the instructions.
As the pasta cooks, sauté the broccoli in a separate pan with some avocado oil, garlic + onion powder.
When the broccoli is done cooking, set it aside. Grab a big oversized bowl, toss in the pasta first + then add in a couple scoops of non-dairy butter (usually 1 1/2 - 2 tablespoons do the trick ) + then sprinkle shavings of the non-dairy parmesan on top so that the pasta melts it all in with a few stirs as you blend it all together. Toss in your broccoli florets + voilá you are ready to eat!
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