Only 8 ingredients needed 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.
Author: Brandi Doming
1/4cup (60g)cooked/mashed yukon gold potato
1packed cup (160g)finely chopped white/yellow onion
3extra large garlic cloves, minced (12g)
ADD TO BLENDER
3tablespoons (42g)tahini (use cashew butter if you don't like tahini)
2tablespoons (16g)nutritional yeast
2tablespoons (20g)brown rice flour
2teaspoons (10g)apple cider vinegar
1teaspoonfine sea salt and 1/4 teaspoon black pepper
Optional: any extra veggies to eat with the sauce
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.