Thank you so much to Kitchen Supreme for sponsoring this post and giveaway.

Finally, I'm finally sharing my nut-free vegan alfredo sauce. And for a fun twist, over zoodles (zucchini noodles). You will understand why later in the post. Ever since I posted my 20 Minute Alfredo 3 months ago, it has become one of the most, if not the most, popular recipe on my blog. It seems that it is constantly between that one and my original Vegan Garlic Alfredo Sauce that is from over 2 years ago. However, so many have been begging for a nut-free version. I've been saving it for the perfect time to share it, and since it's been a good amount of time since my last alfredo post, today is your lucky day.

So, how did I create a creamy alfredo without the usual cashews and excess fat? Well, I did a combo of both of my alfredo recipes, why of course! Then instead of cashews, I used a combo of tahini, yukon gold potato and brown rice flour. The tahini, potato and brown rice flour all combined, make the sauce rich, creamy and thick. I am not new to using potatoes in my sauce recipes. I use them in my Fat-Free Vegan Cheese Sauce and my Nut-Free Garlic Parsley Sauce. Remember, I love potatoes. And since I wanted this to be the low-fat version, I only used a small amount of tahini. I also feel that tahini is VERY strong and too much in a recipe can overpower it. With a delicate sauce like alfredo, I didn't want to use too much. I only used 3 tablespoons and that is just enough for some richness, and leaving just a slight tahini taste.

Since I used tahini and it can be rather bitter and strong, for this alfredo I added a good amount of cooked onions, taking a cue from my original alfredo sauce. The sweetness of the onions helps to balance out the tahini taste. It would be way too strong without any onion. And one other unexpected ingredient to help with that tahini....applesauce! Just that slight extra sweetness and acidity fits so well.

This Nut-Free Vegan Alfredo Sauce is absolutely kid-friendly since it is both dairy-free and nut-free. It's a bonus for those watching their fat intake as well, as it is very low-fat, especially compared to traditional alfredo.

Would you believe that my hubby said he likes this one better? I don't see how, but it just proves that we are so different.

And instead of traditional pasta, I served it over zoodles, aka zucchini noodles. I was recently given the opportunity to review a few products from Kitchen Supreme and this nifty little hand Spiralizer was one of the products. Zucchini noodles cook sooo much faster than traditional pasta, but I have to be honest, I don't like them as much as regular pasta though.

But they sure are pretty to look at. This little gadget is excellent because not only does it give you beautiful noodles, it's a much more affordable spiralizer than the larger ones on the market. It's incredibly easy to use. You literally just hold it in your hand and twist the zucchini around and voila, noodles. I did find that it didn't work very well on carrots because most of them are so thin, so make sure you use really large carrots. Otherwise, zucchini and squash are best.

They also sent me a couple of other products to try, this French Press, which is awesome. When I drink coffee, this is the exact way I make mine, with a french press...so serious. I've been using the same tiny one for years. It produces the freshest and cleanest taste of coffee, no weird burnt taste that you can get from coffee pot machines. However, my french press is super tiny, so to be sent this really large one was super exciting. It's beautifully made and you can make tea or coffee in it. I opted to make some cinnamon tea in it. It turned out perfect and is very easy to use.

Lastly, they sent me this Chalkboard Labels Bundle to try out. Now, as you know, I bake a lot and use a ton of different flours, so getting to label all of my jars neat and pretty, is a bonus. I'm an organized, clean freak. These labels allow me to label all of my nuts and flours and makes it much less cluttered-looking. One note, the white marker they sent is not smudge-proof. It never dried and smears off quite easily. Kitchen Supreme stated they do this so a customer can easily rewrite titles on the labels, as they wish. I didn't care for this feature and prefer a more permanent marker, since I'm storing all my flours and nuts continuously in the same jars, I won't be changing them. So, it's a personal choice depending on what you want to use them for, but the labels themselves are great!

Why am I telling you about all of these awesome products? Well, the nice people over at Kitchen Supreme are generously giving away ALL 3 of these products to one lucky reader. See the giveaway details below the recipe to enter! To see the details of each product, click on the highlighted orange link above, underneath each picture.

Now, back to that alfredo....I really hope you all love this low-fat Vegan Nut-free Garlic Alfredo Sauce version. If I'm 100% honest, my favorite alfredo out of all 3 is my 20 Minute Alfredo. It is perfection and the cashew butter is magical in it, along with the brown rice flour. But that sure didn't stop us from scarfing down this tahini and potato version. The tahini flavor is slight and when mixed with pasta and other veggies, it's practically undetectable. Plus, now you nut-free peeps finally have some alfredo to eat and that is also low-fat and oil-free! Be sure to leave me feedback after you make it!

Hope you all love this nut-free vegan alfredo! Be sure to leave feedback below.

Be sure to keep up with my on Pinterest, as I pin a lot more things than just my recipes and have all kinds of fun boards!

Brandi Doming

1/4 cup

Nut-Free Vegan Garlic Alfredo Sauce

Only 8 ingredients needed (+water & salt/pepper) to make this low-fat and nut-free alfredo sauce. Even though it's low-fat and oil-free, it is still very creamy and satisfying, thanks to rich tahini, potatoes and brown rice flour to give it a creamy decadence.

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

• 1/4 cup cooked/mashed yukon gold potato (58 g) (cook the potato, peel and then measure 1/4 cup mashed)
• 1 packed cup (160 g) finely chopped white/yellow onion (make sure to measure for accurate results)
• 1/2 cup water
• 3 extra large garlic cloves (12 g, use less if sensitive)
• Add to blender:
• 1 1/2 cups water
• 3 tablespoons tahini (42 g, I love and highly recommend Simple Truth brand from Kroger, use cashew butter if you hate tahini and don't need it nut-free)
• 2 tablespoons nutritional yeast (16 g)
• 2 tablespoons brown rice flour (20 g)
• 2 tablespoons applesauce
• 2 teaspoons apple cider vinegar (10 mL)
• 1 teaspoon fine sea salt and 1/4 teaspoon black pepper
• Optional: any extra veggies to eat with the sauce, I used peas
• Note: Now, I used zoodles to serve with this alfredo pasta. It was my first time trying zoodles with alfredo and I'm not going to lie, regular pasta is much better specifically for alfredo. However, the zoodles are great with Asian sauces. Also, you will taste a slight hint of tahini, so expect that.

Instructions

1. First, cook your potato your preferred method. I used the microwave. I then let it cool and peeled the skin off. Set aside.
2. Start boiling a large pot of water now if using traditional pasta (14 oz bag) to serve with the sauce. Add 12 cups of very hot water to a large pot and put the lid on (it will come to a boil faster). Turn to high heat and let it come to a boil. Mine took about 10 minutes before it was boiling (yours may be faster). Once it's boiling add the pasta and a heaping 1/2 Tbsp salt and quickly stir it around to loosen it up. The salt is important because it flavors the pasta and you won't end up with bland pasta. Keep on high heat and cook for 9 minutes or until al dente. Yours may vary depending on the pasta you use.
3. Meanwhile, finely chop your onion and garlic. Make sure to measure accurately for proper results in taste/texture. Add the onion and 1/2 cup water to a large sauce pan. Turn the heat to high, once sizzling, turn to medium-low and cook for about 5 minutes. Add the garlic and cook a few minutes more, stirring very often and keeping an eye so the garlic doesn't burn. If necessary, add more water to keep it cooking, but just a little at a time. You want the onion very tender so it becomes sweeter. Once it's cooked and all the water is gone, add to a blender.
4. Add the remaining ingredients, 1 1/2 cups water, cooked potato, tahini, nutritional yeast, rice flour, applesauce, vinegar, salt and pepper. Blend on high until completely smooth. Taste and adjust spices if necessary, but keep in mind the taste will become more rich after you cook it, so I like to wait.
5. Add the sauce back to the same pan you cooked the onions in. Turn the heat to high, as soon as it starts bubbling, immediately turn it all the way to low. Whisk continually, don't walk away, and it should thicken right up in about 3 minutes. Because of the potato and rice flour, it will get very thick quickly, so you don't want to overcook it. Taste and add any more salt or spices.
6. Serve over zoodles or pasta of choice. To cook zoodles, I simply spiralized 2 zucchini and added them to a large sauce pan with about 1/2 cup water, salt and pepper. Cook them for a few minutes until they reach your desired tenderness. Drain and serve with sauce. I wasn't a huge fan of the zoodles with alfredo though, like I mentioned above in the note, so I'd suggest traditional pasta. Top with extra black pepper, nutritional yeast or red pepper flakes.

7.6.4

1857

The Vegan 8

Thank you so much to Kitchen Supreme for sponsoring this post. Affiliate links are included in this post. They are also sponsoring the giveaway below. One reader will be chosen by random and will win all 3 prizes pictured above. You can enter by filling out the form. You also must be a subscriber of my blog to qualify to enter any and all giveaways. You can subscribe in the red box below or the red box on the sidebar. Make sure to confirm the email sent to you. All entries will be verified. Only 1 winner will be chosen and must be a US resident. The contest will end next Friday, March 4, 2016, 12 pm central time.

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