We all have our moments of craving comfort food and what better choice than Fettuccine Alfredo. But the problem for some is that an Alfredo sauce can be very heavy and loaded with bad fat. Plus there seems to be a growing number of us that are vegan or can’t have any dairy. I am always looking for ways to make comfort food healthy and these days I have been striving to create recipes/dishes that are dairy-free.
It just kind of happened one day, like sometimes these creations come. I had recently bought some artisan vegan cheese slices from Field Roast. I had been contemplating whether or not to go on Dairy-Free diet plan to see if my skin would clear up (FYI – I’m doing a horrible job at keeping away from cheese). It was the Chao Coconut Herb slices that I found had the best flavor with the oregano and cracked black pepper.
I have been in love with using coconut creamers in my coffee and the idea hit me on that crisp Saturday evening when all I wanted was to savor in some creamy comfort food consisting of pasta and a thick delicious white sauce. So I figured to give this vegan cheese slices a try. The results are amazing. Not only did this dish satisfy my craving but it also fooled my niece (who hates anything healthy and not fried). I had her try a bite or two and she said “is this (my sauce) from the jar in the fridge (the jar in case you are wondering was Bertoli Alfredo Sauce)?” I began curling up the ends of my mouth into a giant grin and thought to myself “success”! If I can fool her than it must be good.
Since I hate to keep these recipes to myself here is the simple recipe for the Best Vegan Fettuccine Alfredo. You can pretty much use any kind of pasta that you like, but I found that pappardelle, linguine and fettuccine complement this sauce the best.
Vegan Alfredo Sauce:
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Earth Balance Organic Buttery Spread*
- 1/2 cup So Delicious Coconut Milk Creamer*
- 4-6 slices Field Roast Chao Coconut Herb Slices
- 1 clove of garlic, minced
- 2 cups sliced baby bella mushrooms (optional)
- 1 cup frozen sweet peas (optional)
In a large saucepan add the olive oil. Add the minced garlic, allow the garlic to sweat down a bit. Add the sliced mushrooms and saute until they are brown and soft. Toss in the frozen sweet peas at this point. Add a dash of salt and pepper if needed.
Slowly begin adding in the coconut creamer and the buttery spread, continue to slowly add the creamer to allow the sauce to thicken a bit. Once it starts to thicken, slowly add in the vegan slices (best to add slowly so you can thoroughly mix in the slices and also to determine how many you want to use).
As the sauce is simmering, cook pasta according to package directions. Most likely boil and cook for about 8-10 minutes, depending on the brand and the freshness of the pasta.
Serve immediately and enjoy!
*any brand can be used to your preference, these have always tasted the best to me.
Would love to hear your thoughts on this recipe. If you have any other dairy-free suggestions you’d like to see me make, I’d be happy to take on the challenge!