Okay, wow. This is a tremendous find. Incredible. Yummy. And more yummy.

Who doesn’t love a great Alfredo? Well… now you can have it – without the guilt!

It’s low fat… Dairy Free (duh, it’s Vegan)… and HIGH in Protein. Yes! You Can!!

Adapted from a recipe shared at a cooking class sponsored by Loving Hut Orlando.

Vegan Alfredo Sauce

Servings/Yield

4 servings
1 cup Almond Milk
1 Pkg Silken Tofu, Dry Pack
5 Cloves Garlic, Separated
1 cup Cashews, Organic, no salt
3 Tablespoons Extra Virgin Olive Oil
1 cup Sun Dried Tomatoes, Julienned
Salt and freshly ground pepper, To Taste
⅓ cup Italian Seasonings, To Taste
Method

Super simple – and oh so good.

PUt the Almond MIlk, Tofu, 3 Garlic Cloves, Cashews, 2 tbs EVOO in a blender or super food processor. Blend until very smooth (but try not to let it heat).

In a wok or large non-stick pan, put remaining 1 tbs EVOO and heat to medium high. Add remaining garlic and sun dried tomatoes. Don’t cook it too long, just a couple of minutes. Work it all together.

Reduce heat to medium low, and add the sauce from the blender.

Stir together, add italian spices and salt and pepper to taste.

Serve over whole wheat pasta… decorate with Basil if desired…

ENJOY!!