I can already hear the groans from the dairy lovers. This can’t possibly taste like anything except feet, right? Doesn’t it reek of nuts? Didn’t you just puree some nasty tofu? Why are you ruining Alfredo sauce this way? To answer your questions:
- Feet gross me out, so I’ve never gotten close enough to know what they taste like.
- No, it doesn’t reek of nuts. It is made with cashew cream, but that’s watered down with stock to cut the sweet nutty taste.
- There is no tofu in this.
- Not everyone can eat dairy, whether due to personal ethics or potential for diarrhea. So dont judge.
This is actually quite good, or else I wouldn’t be sharing it. It works as an Alfredo substitute, but can also be baked with pasta for a vegan mac and cheese substitute. No, it doesn’t taste exactly like cheese, but that doesn’t mean it tastes bad. And I’ve been trying for months to find a way to approximate a creamy sauce without it tasting disgusting (I’m looking at you, science experiment that is Daiya Cheese). So this was success. Proceed if you want to give it a try.
2 Tbsp canola oil (Neutral oil is very important. Olive oil has too strong a taste. Don’t use it here.)
2 Tbsp unbleached flour
2 cups nut milk (I used homemade cashew cream for this, but almond milk works as well. Make sure to get unflavored and unsweetened if you’re not going to make it at home. I wouldn’t recommend soy or rice milk for this, as soy can have an off taste and rice milk is much too sweet).
1 cup veggie stock
1/4 cup nutritional yeast
1/4 tsp garlic powder
Salt and pepper to taste
*Heat oil in large sauce pan over medium heat. Stir in the flour and cook for 2-3 minutes until it starts to turn golden. It is very important to cook flour first when making a sauce. If you add liquid before the flour is cooked, your sauce will taste like paste. Do you enjoy eating paste? No? Then do as I say.
*Mix nut milk and stock together, adding a bit at a time. Lower heat to medium low and whisk until sauce starts to thicken. Make sure to get rid of all the lumps. Amount of liquid needed may vary based on temperature, humidity, etc., so add gradually until you have the desired consistency. For Alfredo sauce, you may find yourself using all the liquid. For a thicker mac and cheese sauce, you may use less. Just use your eyes and you can’t go wrong.
*When the sauce is at a desired consistency, stir in the nutritional yeast. This part is very important, as the yeast is what gives the sauce its cheese-like taste. Note that it is NOT the same as bread yeast or even brewers yeast. It must be nutritional yeast.
*Stir in garlic powder and salt and pepper to taste. I tend to use a lot of pepper, but do whatever floats your boat.
Toss with some fettucine or penne, add some vegetable if you wish (this goes really well with broccoli). Or mix with a pound of cooked macaroni, top with breadcrumbs, and bake at 350 for about 25 minutes for some vegan mac and cheese.