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Vegan Alfredo Sauce

I often use tofu and coconut milk to recreate the richness and flavors found in dairy based creamy sauces. This vegan take on alfredo sauce expands on that in a really wonderful new way.

In order to simulate the complexities found in parmasean and cream I used a variety of nuts and seeds. While you could probably make a wonderful vegan alfredo sauce with just one variety of nut or seed, I think that this method offers a more authentic depth and nuance of the original.

1/4 cup sunflower seeds
1/3 cup almonds
1/3 cup cashews
1/2 block silken firm tofu
1 can coconut milk
1/4 cup nutritional yeast
1 tbl olive oil
3 cloves garlic
1/4 cup pasta water
3 tsps black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp salt

Cooked pasta, reserved water

You can either soak your seeds and nuts in the coconut milk for a few hours or you can use a coffeee grinder to turn them to dust.

This recipe yields a lot of sauce. Enough for about half a box of pasta and some mix-ins. .

Normally, when you prep…

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