Plant-Based Alfredo Sauce (Matthew Kenney)

Plant-Based Alfredo Sauce (Matthew Kenney)

3.5 4 ratings

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...

Crêpes

1 h 15 min

Butternut Squash and Smoked Gouda Gratin

1 h 30 min

Quick Rise Basic Bread

45 min

Lentil Hummus

10 min

Red Beans and Rice

1 h 15 min

Russian Tea

10 min

Fall Chopped Salad with Yogurt Dressing

25 min

Buffalo Cauliflower Bites

25 min

Red Rice

1 h 25 min

Hash Browns

35 min

Blinis - Buckwheat Pancakes

1 h 30 min

Asian Rice and Vegetable Sauté (TM6)

40 min