I’ve finally mastered a good flavorful dairy free Alfredo Sauce 😍 recipe below ⬇️
-2 Cloves minced garlic
-4 TBS Vegan Butter
-1/2 cup almonds
-1 cup non diary milk (unsweetened)
-1/2 tsp Onion Powder
-1 cup Follow your Heart Parmesan
-1/2 Cup Vegan Mozzarella Cheese
-1-2 TBS Vegan Cream Cheese
-1 TBS Italian Seasoning
-Salt and Pepper
Start by boiling cashews in water for 5-7 minutes. Drain and add to blender with 1/2 cup of water to create a cashew cream. Add more water if too thick.
In a large sauce pan add butter on medium heat and add minced garlic. Cook until fragrant then add cream cheese to pan. Work in with garlic and add 3/4 cup of non dairy unsweetened milk and whisk together.
Bring to a simmer and add cashew cream. Once we’ll combined slowly add Parmesan and mozzarella cheeses whisking constantly. If sauce is too thick add more milk.
Lastly, add Italian seasoning, onion powder, and salt and pepper to taste.
I added asparagus, spinach, yellow squash and cherry tomatoes. I also topped with pumpkin seeds and hemp seeds for added protein.
I hope you like this recipe, if you try it tag me in your photos or let me know in the comments 🌱 much love! ❤️
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