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Easy Vegan Roasted Garlic Alfredo https://www.metro.ca/userfiles/image/recipes/sauce-alfredo-vegetalienne-ail-11102.jpg PT20M PT15M PT35M
Place chopped garlic in a large dry non stick skillet set over low heat. Cover with a lid to slowly steam the garlic as it dry roasts; stir occasionally, about 10 minutes.Add olive oil and onion and cook further 2 minutes on medium high heat until onions have softened.Meanwhile, in a large bowl, whisk together tofutti and 1/4 cup almond beverage to remove all lumps; add remaining almond beverage, bouillon powder, lemon juice, cornstarch, dry mustard powder, salt and pepper.Pour into skillet with garlic and onions; simmer stirring frequently over high heat until thickenedAdd chopped parsley and toss with noodles to combine.Garnish with parsley leaves if desired.For Cashew “Parmesan”:In a blender, pulse together cashews, salt, mustard powder and garlic powder to fine crumbs.Sprinkle over pasta to serve.Source: Metro
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8 garlic cloves chopped 1 tablespoon (15 ml) olive oil 1 cup (250 ml) onion finely minced or grated 2 cups (500 ml) Silk unsweetened almond beverage 1/2 cup (125 ml) Tofutti better than cream cheese 1 tablespoon (15 ml) vegetable bouillon powder 1 tablespoon (15 ml) lemon juice 2 teaspoon (10 ml) corn starch 1 teaspoon (5 ml) dry mustard 1/2 teaspoon (1,5 ml) kosher or sea salt 1/2 teaspoon (2,5 ml) cracked black pepper 1/4 cup (60 ml) parsley chopped 1 lb (454 g) fettuccine noodles cooked al dente parsley for garnish cashew parmesan 1 cup (250 ml) raw cashews 1/2 teaspoon (2,5 ml) kosher or sea salt 1/2 teaspoon (2,5 ml) dry mustard 1/4 teaspoon (1,25 ml) garlic powder
Easy Vegan Roasted Garlic Alfredo

Easy Vegan Roasted Garlic Alfredo

Rate this recipe
3 Votes
4
Accompaniments
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 8
    garlic cloves chopped
  • 1 tablespoon
    (15 ml)
    olive oil
  • 1 cup
    (250 ml)
    onion finely minced or grated
  • 2 cups
    (500 ml)
    Silk unsweetened almond beverage
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  • 1/2 cup
    (125 ml)
    Tofutti better than cream cheese
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  • 1 tablespoon
    (15 ml)
    vegetable bouillon powder
  • 1 tablespoon
    (15 ml)
    lemon juice
  • 2 teaspoon
    (10 ml)
    corn starch
  • 1 teaspoon
    (5 ml)
    dry mustard
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  • 1/2 teaspoon
    (1,5 ml)
    kosher or sea salt
  • 1/2 teaspoon
    (2,5 ml)
    cracked black pepper
  • 1/4 cup
    (60 ml)
    parsley chopped
  • 1 lb
    (454 g)
    fettuccine noodles cooked al dente
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  • parsley for garnish

  • cashew parmesan
  • 1 cup
    (250 ml)
    raw cashews
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  • 1/2 teaspoon
    (2,5 ml)
    kosher or sea salt
  • 1/2 teaspoon
    (2,5 ml)
    dry mustard
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  • 1/4 teaspoon
    (1,25 ml)
    garlic powder
Imprimer ma sélection

Preparation

Place chopped garlic in a large dry non stick skillet set over low heat. Cover with a lid to slowly steam the garlic as it dry roasts; stir occasionally, about 10 minutes.

Add olive oil and onion and cook further 2 minutes on medium high heat until onions have softened.

Meanwhile, in a large bowl, whisk together tofutti and 1/4 cup almond beverage to remove all lumps; add remaining almond beverage, bouillon powder, lemon juice, cornstarch, dry mustard powder, salt and pepper.

Pour into skillet with garlic and onions; simmer stirring frequently over high heat until thickened

Add chopped parsley and toss with noodles to combine.

Garnish with parsley leaves if desired.

For Cashew “Parmesan”:

In a blender, pulse together cashews, salt, mustard powder and garlic powder to fine crumbs.

Sprinkle over pasta to serve.

Source: Metro

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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