Nut-free Vegan Garlic Alfredo Sauce. It’s low-fat, oil-free, it is creamy and satisfying, thanks to rich tahini, potatoes and brown rice flour!
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.
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. 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.
Since tahini can be rather bitter, 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. And one other unexpected ingredient to help with that tahini….applesauce! Just that slight extra sweetness and acidity fits so well.
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. While healthier, I’m sorry, but zoodles don’t really qualify as pasta to me, lol. I’m a carb girl.
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.
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.
Lastly, they sent me these chalkboard labels to try out. I’m an organized, clean freak so these help to organize my nuts and flours easily. One note, the white marker 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.
The nice people over at Kitchen Supreme are generously giving away ALL 3 of these products to one lucky reader. Details below!
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Nut-Free Vegan Garlic Alfredo Sauce
Ingredients
- 1/4 cup (60g) cooked/mashed yukon gold potato
- 1 packed cup (160g) finely chopped white/yellow onion
- 1/2 cup water
- 3 extra large garlic cloves, minced (12g)
ADD TO BLENDER
- 1 1/2 cups water
- 3 tablespoons (42g) tahini (use cashew butter if you don't like tahini)
- 2 tablespoons (16g) nutritional yeast
- 2 tablespoons (20g) brown rice flour
- 2 tablespoons (30g) applesauce
- 2 teaspoons (10g) apple cider vinegar
- 1 teaspoon fine sea salt and 1/4 teaspoon black pepper
- Optional: any extra veggies to eat with the sauce
Instructions
- First, cook your potato your preferred method. I used the microwave. I then let it cool and peeled the skin off. Set aside.
- 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.
- Meanwhile, finely chop your onion and garlic. 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.
- 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.
- 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.
- 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.
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. 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.
CONTEST IS NOW CLOSED!
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You’ve outdone yourself, Brandi! Not only a nut free alfredo sauce which is such an amazing classic spin on traditional sauce recipe. No, I’ve never expected apple sauce, such a creative use for it! Love the the pictures. So bright and colorful! You are the alfredo sauce queen! 🙂
Thanks for sharing this recipe. It looks delicious!
I’ve so enjoyed perusing your blog and have recommended it to friends who are vegan/gluten free. Thanks for taking the time to record these awesome recipes, etc. Enjoy your day!
So sweet, thank you Jackie! So glad you love the recipes!
it would prob be zucchini, tho i am eager to try beets!~
I haven’t used a spiralizer yet, but I think I’d start with potatoes.
Would LOVE to try this recipe….however…tahini and nutritional yeast are extremely hard to find where I live (rural PA)..and if it is available, it tends to be super expensive. I’m on a very limited income (i.e., my son supports me since I have no income of my own) and only receive $16 per month in food stamps….My question is this: are there ANY substitutions for the tahini and nutritional yeast??? Please help!
Hi Alicia, my best suggestion would be to try my 20 minute alfredo then or my original alfredo! Cashews should be easier to find than tahini. Both links are above within the post, but here is the 20 minute one. Without the yeast, it will be more bland, so I would add extra onion and garlic powder and probably more salt to, just taste and adjust if needed. Let me know what you decide. OR, you can just sub the tahini in this recipe for cashew butter and that will work too! let me know!
This would be my first time spiralizing. I’ve always wanted to try it but haven’t been able to find a spiralizer in store. I wonder if just using a knife or mandolin would work?
oh and that french press is beautiful lol
Would love a spiralizer! I’ve only ever tried it once, but it was so fun and easy. Can’t wait to try this recipe either way though!
I love spiralized zucchini, and always looking for a nut free Alfredo sauce, as cashew based sauces aren’t my favorite.
I have yet to get my hands on a spiral user, but when I do, the first things I’m trying will be sweet potato and zucchini noodles!
I have a spiralizer but the one time I used it it didn’t work that well so now it just sits there. I would love to try this one so that I can make zoodles!
I like my Alfredo like you do – with lottsa red pepper flakes!!! I don’t own any sort of spiral zoodle creating thingy so I’d love to win that! Plus, all I have is a sad, small, over worked French Press, so that would be AMAZING!!!
The 20-minute alfredo sauce was a BIG hit with the group at our quarterly plant-based potluck! Can’t wait to try the nut-free version – Guilt-free pleasure, life is good.
I need to look into the spiral maker.. could make tasty items!
This looks so good! I love the use of potato.
I love to spiral cucumbers!!!
Can’t wait to try this recipe. Been looking for a good alfredo! I love spiralized zucchini. It’s SO refreshing!
Can’t wait to try this recipe. Been looking for a good alredo! I love spiralized zucchini. It’s SO refreshing!
This sounds amazing but would regular flour work in place of ricer flour or would that change the taste? Who am I kidding? I am going to make this and I’ll use whatever flour I have in the cupboard!
Haha, yes regular flour I think should be fine 🙂 Be sure to check out my other alfredos as well if you haven’t tried those 🙂
Can’t wait to try this version, Brandi! It looks great. The 20-min. alfredo is a definite favorite in this household–with adults and kiddos both. And, it’s so pretty with the spiraled zucchini!
Thank you so much Lisa! I love this one, but like I said above, there is NO topping the 20 Minute Alfredo, hahaha, but this one is really creamy and delicious as well, especially for a nut-free and much lighter version! I love how it looked over the spiralized zucchini too, but I did NOT like the taste combo…I guess I’m just classic alfredo and pasta kind of girl 🙂
I like your recipes and although we are not vegan, I cook a lot of vegan food to get away from meat. Thanks for your easy recipes and great ideas! PS: I would love to win a spiralizer that you are giving away! It looks like fun, and I like the ideas of gluten-free “pasta”. My husband is celiac for about 20 years now. I have been working hard in the kitchen for many years to make food for this guy that doesn’t kill him!!! 😉
That is so kind Terry! I’m always happy to read your feedbacks on recipes and I’m honored that you make so many of my recipes, thank you and good luck on the giveaway!!
This is brilliant! And beautiful, the green noodles peeking out from all the creaminess is just gorgeous! But how on earth did you ever think to use applesauce!?! Wow, so smart but I really can’t fathom how that thought process happened. I love that you combined the tricks that make the first two into one new and nut free rendition, you are an Alfredo making pro at this point with all the best tricks!
Aww thank you Natalie, you are so sweet!! So glad you like it! It popped in my head because I knew tahini is bitter and so, so strong and I knew that a little sweetness would help calm it down. I do this with my Mexican tahini sauce, I add maple syrup, but for this alfredo, I wanted to keep it 100% healthy and no sugary sweetners like that and maple syrup in alfredo sauce just didn’t sound right, lol. So applesauce and very well cooked onions add just enough sweetness to shine through and it not just be all tahini. Even though there is only 3 tablespoons, you can still slightly taste it. I LOVE tahini so I don’t mind it, but a tahini hater might detect it a bit. Haha.
I’ve been wanting to try a spiralizer – my coworker loves it. The small version looks just right for a one-person household.
I love spiralized zucchini! This looks delicious!
You know I’m all about the Alfredo! And nut free is the way! The less heavy it is the better and that means make it out of veggies!
anything i can peel gets spiralized makes it easier to eat and more appealing sometimes. BTW Love this recipe!!!!
I adore the spiralizer! Thanks for reminding me to use it!