Ready for a super quick, plant-based Alfredo sauce? Most nut-based sauces require soaking the nuts first but we’re skipping that step by using blanched almond flour to fast track the delish. Use the best parmesan you can find for supreme flavor in your sauce.
Almond Alfredo Sauce
1 cup Mandelin Blanched Almond Flour
1 cup water
1 cup shredded (vegan) parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon white pepper
Blend all ingredients in a high-speed blender until smooth.
Pour mixture into saucepan and whisk over medium heat for 3-5 minutes, until sauce thickens.
Add salt to taste.
Serve over your favorite pasta or enjoy with veggies like broccoli and asparagus.
Note: Shred a wedge of parmesan instead of buying the shredded cheese in containers, as they contain an anti-caking agent and will change the texture of your sauce. Nutritional yeast is NOT a recommended vegan substitute in this recipe
Makes 2 cups of sauce. Serve immediately or store in refrigerator up to 2 days.
Recipe by Cobi Kanani