(Well, four if you count the salt)
I don’t know how I came up with this recipe; sometimes when I’m in the kitchen, creativity just takes over and I’m powerless to stop it (not that I want to).
“3-ingredient” Alfredo
(Makes about 1 1/2 cups)
- scant 1 T agar agar flakes (If you’re wary of agar flakes, you can make this substitution)
- 1 1/2 teaspoons vegan butter (I use Smart Balance Light, but you can use any)
- 1 1/2 cups non-dairy milk (unsweetened, unless you like sweet Alfredo)
- Salt (I won’t list the amount, as people have different tolerances. Just taste-test; and remember it’s easier to add more than take some away!)
- If you want a cheesy sauce, I’m thinking you could probably stir in some vegan Parmesan or melted Vegan Rella or Follow-Your-Heart cheese right before you put the sauce in the fridge. I haven’t tried this, but I don’t see why it wouldn’t work.
Procedure:
- Put your milk and agar in a small pot and turn the heat to high.
- Bring to a boil, then lower to a simmer for about 5-7ish more minutes, stirring occasionally, until the agar agar flakes are mostly dissolved.
- Turn off the heat and let sit for about 5 minutes (if you want to add cheeze, now would be the time to do so), then cover and put into the refrigerator.
- The next day (or at least a few hours later, when the mixture has had time to cool and gel), retrieve the pot from the fridge. It should look ugly and gelatinous– not exactly the makings of a delicious sauce… or so you’d think!
- Add your melted vegan butter and the salt. Using your hand blender (or put it in the regular blender or Magic Bullet), blend the sauce until it’s thick and creamy. Yay!
Now you are ready for the fun part– eating your sauce! Honestly, I sometimes don’t even bother to put it over anything, opting instead to eat it as a soup (I like putting roasted spaghetti squash or brussels sprouts or other veggies into my soup). But other times… well, let’s just say this makes a great pasta—or Zucchini Pasta—sauce! Below, making a meal outta it:
With veggie salad, berries, and two Carrot Cake Cupcakes.
Wonder if the cupcakes would be good in the alfredo. Maybe not…
{ 43 comments… read them below or add one }
What an interesting and simple sauce. I love 3 or 4 ingredient recipes!
Haha, I use a lot of salt too – I did a nutritional analysis recently for my class and I was kind of shocked at how much I was having! Sounds very good
You and your agar-agar! I think you’ve found your magic ingredient. I need to try that stuff!
Good luck with papers, I’m doing the same thing!
I’m so glad I’ve stocked up on agar powder! I would love to try this!
Have an enjoyable weekend!
Mmmm creamylicious! The soup with the spaghetti squash is genius!
Don’t even worry about it girl! Your busy and have wayy more important things to do.
Great recipe, you are really creative!
Oh wow. I can’t wait to try this. Thanks for the recipe…how creative!
Such an interesting idea! Thanks!
Very cool (or hot!) sauce. Don’t worry about the comments–it can be very hard to keep up (I know I struggle with it!). Just go out and enjoy your weekend!
your a genius!!
i can’t believe you came up with a three ingredient HEALTHY alfredo recipe. im definitely going to try it soon!
wow – what a yummy idea!!!! super simple too
have a great weekend!
Awww, I wish I coudl make it but I can never get my hands on agar agar!!! But it does look incredibly delicious!Have a great weekend!!!
Yum!!!!
And yes, I do have a cupcake tattoo!
Genius! I have got to try this!
Ha, now that you got me to buy a big thing of agar flakes I totally have to try this! Love the creativity.
Why am I suddenly craving pasta? Yummy for my tummy, woot!
i love alfredo sauce and i love easy recipes! i feel like i really need to get agar!
i hope you have a wonderful, relaxing weekend katie
this is so funny. alfredo soup?!?!!? i don’t know if it sounds really rich or really good. haha probably both.
just wanna let you know that you won the butterfly award on my blog!! congrats katie!
oh this sounds so great! i’ve been wanting to try an alfredo recipe since i’ve become vegan..but have yet too. yours is so simple though I’ll have to try it. thanks!
Ooo I love the idea of this for those nights when I’m crazy busy and don’t want to spend hours prepping food!
And I love reading about people’s interesting eating habits.
And don’t worry about the comments. I seem to have been in comment hibernation lately!
Hey! Love your blog, I just started one! haha your disclaimer is great, it sounds like a phone message, thanks for all the recipes!
omg get me some of that!!!!!
That’s the healthiest alfredo sauce I’ve ever seen and I just love it!
Please do, I’ll add you too!
i’ll be your muffin maker only if you’ll be my cupcake maker haha
Yum! I can’t believe that recipe is so simple. I have to try it out. thanks for sharing.
That looks so good! Just a tip, leaving the shells on the pistachios actually fools your body into eating less.
http://pistachiohealth.com/the_pistachio_principle.html
I’m hunting the web for different creative ways to use pistachios in my cooking, I’m finding a lot of fun stuff!
I just found this sauce. I bet it would be good over fish. YUM!! Thanks for idea Katie!!!
~Justine
Just tried this with blended silken tofu, a bit o’tahini + tamari, and a ton of garlic powder…YUM!
My all-time FAVORITE Vegan Alfredo sauce is pretty much a “Nooch Sauce” (‘nooch’ being short for nutritional yeast). All it requires is nutritional yeast, vegan milk (i’m a huge UNSWEETENED almond breeze fan as well), and black pepper. If you want to thicken it up a bit, just adding corn starch or flour always works!
Also, the nutritional yeast has A LOT of B Vitamins and other great things.
P.S. Sorry if this is ULTRA old news!
I’m sure it tastes nice but it looks a bit like glue!
Desperate times, empty cupboard, tin of tuna, oats, spring onions, mixed vegetables and chicken salt. Tools, good old standbys,coffee grinder, microwave oven or fry pan and spoon. I ground the oats and made tuna mornay bake with vegetables on the side. It was really delicious and so like the milk based recipe Mum made when I was 10. Oats made my day with a little creativity and hubby also liked it very much too.
Hi, I was just wondering if you know a conversion of agar flakes to agar powder (cuz that’s what I have in the cupboard.)
Sorry, I don’t… but I bet you can google it and someone else will have posted the answer. What did we do before google? lol
I’m not sure if I’m subing right…Sub 2 t. of tofy for agar and don’t cook?
Hmmm… I guess I made this really confusing, huh? I’m so sorry about that. My old posts are confusing! I’m trying to be better about it now, with fewer links leading everywhere!
Anyway, no don’t just use two tsp tofu. Try Mori Nu (the packaged type of tofu) or silken tofu, and just add vegan butter and salt as needed.
Sorry again for being so confusing!
No prob! You’re making them much easier now! So…an entire package of tofu and cook like usual? Love your recipes!!!! SOOOO easy with SOOOO much flavor!
Thanks! I’m even trying to go back and fix up old posts when I get a chance… because they ARE so convoluted! Anyway, with the tofu you don’t even need to cook it. Just put some tofu in the blender with some vegan butter and salt (and spices if you wish) and blend away! If you don’t want it thick, you can add a little nondairy milk to thin it out.
Made this with tofu instead of agar and sautéed mushrooms and onions. DELICIOUS!
yay!! So excited you liked it!
If you want to make this into a beautiful cheesy sauce add: nutritional yeast and dijon mustard -both to taste –YUM!
Ooh that sounds good!!
I added garlic salt and it was amazing over my spaghetti squash! ANOTHER STAPLE!!
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