This candy potato alfredo recipe from Cassandra Bodzak’s Eat With Intention has simply two steps, so it’s positive to turn into a brand new favourite.
What you want:
For the sauce:
15-ounce can cannellini beans, drained and rinsed
15-ounce can chickpeas, drained and rinsed
½ cup unsweetened almond milk
7 tablespoons dietary yeast
3 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon vegan butter
1 tablespoon garlic powder
1 tablespoon salt, plus extra to style
½ teaspoon floor turmeric
For the noodles:
2 tablespoons olive oil
2 candy potatoes, peeled and spiralized
Chopped walnuts, for garnish
Chopped parsley, for garnish
What you do:
- For the sauce, right into a meals processor, mix all sauce components and pulse till creamy. Season with salt to style.
- In a medium saucepan, warmth olive oil and sauté candy potato noodles 5 minutes, till softened. Add sauce to pan and prepare dinner 2 to three minutes, till heated by means of. Garnish with walnuts and parsley, and serve.
For extra plant-based recipes like this, learn:
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