Potato Alfredo Pasta — Dairy Free!kathypatalsky
My mind was blown when I tasted this Potato Alfredo Pasta. Sure, it’s easy to make a delicious, rich, creamy, flavorful Alfredo sauce using traditional ingredients. But how about using ingredients that are vegan – aka no dairy allowed. I gave this challenge a whirl and these delicious results are my proof that creamy vegan Alfredo is possible! You must give this recipe a try – I’m certain you will love it!..
I had the idea of using potato to thicken my vegan Alfredo Sauce – but I took the “easy” part a step further and used instant potato flakes. Aka, the stuff you use for instant mashed potatoes. These are 100% potato flakes – no fillers or seasonings. They worked brilliantly! Ultra creamy. Packed with flavor. Dairy free!
I also added in a can of white cannellini beans for added creaminess and texture. This is a great way to sneak beans into your diet. There is an entire can of beans blended into this sauce!
I made this pasta (with fresh sauce) in under 20 minutes. Really.
Try my recipe for Potato Alfredo – or as I like to call it “Potata Alfreda”
Potato Alfredo Pasta
makes 4 cups sauce – serves 4 with leftovers!
1 box fettuccine pasta
1 1/2 cups cannellini beans, canned/drained
6 cloves of garlic – or equivalent garlic paste
2 Tbsp vegan mayo, Vegenaise
1/2 cup sweet onion
2/3 cup dehydrated potato flakes (plain instant mashed potatoes)
2/3 cup soy milk, plain
3/4 cup soy creamer, plain (or sub with soy milk for a lighter sauce)
1 Tbsp extra virgin olive oil
2 1/2 Tbsp apple cider vinegar
1-6 Tbsp nutritional yeast flakes (will change the color slightly) – optional but recommended
3 dashes of cayenne powder
1/2 tsp fresh black pepper
salt to taste if desired (I did not add any additional salt)
1. Drop the pasta and cook according to package.
2. Add all ingredients to a high speed blender or food processor. Blend until smooth and creamy. Add in more soy milk or creamer to thin out sauce to desired consistency. Also tweak and ingredients for your taste preferences. Salt. Nutritional yeast. More garlic. Extra spicy. Whatever.
3. Drain pasta and transfer to a large mixing bowl. Pour about 3 cups of the sauce right over the hot pasta. This will adequately warm the sauce.
4. Plate pasta – add a pinch of chopped parsley if you’d like – and top with ‘extra sauce’ if you are in the mood for it.