Plant-Based Alfredo Sauce (Matthew Kenney)

Plant-Based Alfredo Sauce (Matthew Kenney)

3.5 4 rating

Prep. 15 min

Total 1 h 30 min

8 portions

Ingredients

extra virgin olive oil divided
4 oz
garlic cloves
5 oz
vegan whipping cream e.g. Silk®, Flora™
17 ½ oz
vegan butter in pieces
8 oz
nutritional yeast
2 tbsp
fresh thyme
10 sprigs
salt to season, to taste
cooked pasta to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 239.5 mg

Protein 3.3 g

Calories 2365.1 kJ / 565.3 kcal

Fat 52.4 g

Fibre 1.7 g

Saturated Fat 24.1 g

Carbohydrates 21.4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Elevated Plant-Based Cuisine by Matthew Kenney 15 Recipes
United States

You might also like...

Chicken Soup with Bamboo Shoots and Clams

No ratings

Vegan Mac and Cheese (TM7)

20 min

Vegan Bolognese

No ratings

Cutter Beet Carpaccio (TM6)

20 min

Marquesitas (Crispy Stuffed Waffle Cone Crepes)

1 h 15 min

Arroz con leche (Rice Pudding)

3 h

Potato Pancakes

45 min

Vegetable Stew

1 h 15 min

Green Bean Casserole

1 h 30 min

Spring Pea Green Soup

15 min

Festive Baguette

3 h 45 min

Quick Refried Beans

20 min