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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Genius idea to use potatoes to make the sauce extra creamy!! 😀
Thanks so much Sarah! I use potatoes a lot in many of my sauce recipes, it’s one of my favorite ingredients!
Love spiralized zucchini! Yum!
I havve wanted to try a spiralizer for some time, as I rarely eat wheat. This is a new one for me and I would love to try it!
I haven’t spiraliZwd before!! Can’t wait
Ooh, this looks delicious! I’ve only tried zoodles with tomato sauces, this looks much more interesting..and delicious!
I’ve never used a spiraler, but I think I would spiral potatoes and carrots first. Your jars are so organized. I have the same style jar that the oat flour is in, and I didn’t think to use it in the frig. Thanks for the label tip.
I LOVE zoodles!
This looks so creamy and decadent. Must try it. I love spiralized zucchini, so I’ll make zoodles.
Sweet potatoes are my favorite to spiralize, but zucchini is a close 2nd.
I love to spiralize zucchini but have been wanting to try eggplant!
My favorite veggie to spiralize is zucchini – it’s so versatile!
i have never used a spiralizer. I think zucchini is a good place to start.
I love the cashew version! It couldn’t be better. Thanks for always giving us options. And thanks for the chance to win these awesome items.
Thank you so much Liz! I agree, like I said in my post, the cashew one is perfection to me and my favorite, haha! But for so many who can’t have nuts and asking for a cashew/nut-free version, I had to do my best with that 🙂 It is really good too!
I’ve been Vegan, no added oil, for nearly two years. I will be 65 in April, and thanks to your wonderful recipes, I am healthier now than ever in my life. I don’t know if I would have been successful if it weren’t for you, Brandi. I really THANKYOU from my heart.
Carol, your feedback really made my day! It means so, so much to hear a comment like this. It’s why I started this blog, so to hear how much it has helped your health, makes me very happy. Thank you so much for letting me know!
Sounds delicious! I cannot wait to try this. And I love zoodles!
Zucchini! But I am open to suggestions. 🙂
I love spiralised zucchini so much!
But potatoes are kind of a fear food for me and it would help me a lot if you added calories and micronutrients!
Hi Finian, no need to fear potatoes, they are extremely healthy and there is only 1/4 cup in the entire recipe anyways. I typically do add the nutrition to most of my recipes. I haven’t done it yet on this one because I was rushed to get it posted. I will get it added soon, but you can always go to caloriecount.com and punch in the ingredients and it will give you a pretty close nutritional facts.
I’ve spiralized zucchini lots of times but I really want to try eggplant and butternut squash!
Zoodles AND a tahini based alfredo sauce?!?! YES PLEASE! Oh, my! What a beautiful plate of deliciousness. That spriralizer looks amazing – we have one, but it’s kind of a pain in the butt to use; anything handheld is way better! What an awesome giveaway!
Thank you so much Mandy! I know you love tahini, so I think you would like this! I prefer the cashew one slightly but this one is still delicious and nice because it’s low-fat, but still so satisfying 🙂
THANK YOU Brandi! I so appreciate these different versions of your recipes. I know that it must take a lot of effort and tries, please know I appreciate it more than I can properly express. With my husband’s nut allergies, it ties my hands with so many recipes…I will definitely be trying this one!
I have this same spiralizer! It’s nice for no fuss, quick spirals. I throw mine in the dishwasher too.
Thank you again! You’re the best, Brandi 🙂
Thank you so much Pauls for saying that and noticing that, it is a lot of work, but knowing it’s appreciate it means the world. I hope you love it! Thank you so much for the lovely comment 🙂
If I had a spirilizer, I’d make this recipe in a heartbeat the “zoodles” ; but the sauce I’m going to try very soon!
Love your recipes! Hopi g to win the spiralizer and goodies, so I can try it without actual past?
You mean try the sauce without pasta? I would just make it with regular pasta if you like!
I’ve never used a spiralizer before! It looks amazing!! And helpful. I love your Alfredo sauce recipes!
My nutritarian husband and I LOVED the 20 minutes alfredo sauce! We’ve made it several times and love it over spiralized veggie noodles, spaghetti squashe and whole grain veggie pasta. Our very unvegan daugher also LOVED it, progress! 🙂 I just printed this recipe and look forward to trying it very soon. I am in process of completely reworking my pantry and using all glass jars, mostly canning jars so far. Love chalkboard labels. Where did you find all our pretty glass jars that seal?
Thank you for what you do! Love your recipes!
Thank you so much Kris! It’s our absolute favorite as well, hands down! This one is a little different than that one, with obviously a bit of a tahini taste, but it is a great lower fat version to have on hand as well!
I found most of my jars at Hobby Lobby actually! A couple of them are really old, so I think I got some at maybe TJ Max or even Bed Bath & Beyond you can check out. Shoot, walmart.com may even have them. I like the ones with the stainless steel lids though, the best.
I would definitely spiralize zuchinni first and I’m so excited to try this new sauce! My kids and I can’t get enough of the other Alfredo recipes. I don’t always have cashews on hand but always have tahini. Thanks for all of your hard work!
I hope the tahini version is enjoyed as well, it’s stiff competition for the cashew ones, haha!