Prep 10 mins
Cook 0 mins
This is a pretty simple recipe. It's a pretty small batch, so you may want to double it. The recipe needs no dairy-free cheese, but feel free to add some or sprinkle on top.
- Heat oil over medium heat in a large skillet. Add minced garlic and lightly saute just until fragrant.
- Stir in the flour and stir for about one minute. This will be thick.
- Slowly pour in the milk.
- Add salt, pepper, oregano and nutmeg.Stir until creamy and thick.
- Turn off the heat and stir in nutritional yeast.
- Serve over your choice of pasta.
So, I have a dairy allergy, and thus am always looking for substitute foods. Thank you for this attempt, but you have to fix a few things. The nutritional yeast should be 3 tsp not 3 tbsp (it would be solid powder if you did tablespoons). Should have a little bit more soy milk (and make sure you don't use vanilla soy milk, gives it a weird flavor). I highly suggest pairing this with sausage (hot Italian) to cover up any differences you may have if you have had Alfredo (with milk) before. We added soy Parmesan cheese and onion to give this more flavor.
Since my daughter is GF, lactose intolerant and yeast free, we had to substitute rice flour, plain almond milk and cornstarch instead of the yeast. Like other reviewers, we too added more milk and a bit more garlic, but the final result tasted so much better! I likened the final sauce to be more like a cream of mushroom-like sauce that I see myself being able to use for so many other dishes! Thank you so much for the recipe starter!
I loved this!! Defiantly need to double or triple the recipe, it doesn't make very much. Alfredo is one one my favorite things to eat and have been looking forever for a vegan option. I think I may have used just a little to much yeast flakes (two scoops) but it was still great. Once the ingredients were in the pot I brought everything to a boil then let it set to thicken up.