[Vegan, Gluten-Free, Dairy-Free]

Alfredo is one of life’s simple pleasures. So creamy, so comforting, so buttery – so GOOD. If only it was good for you. On a random whim, we decided to experiment with the idea of a healthier alfredo sauce. No butter, no cream, no cheese. Oh, and it only takes about 5 minutes to make. The Italian in all of us can now celebrate.

INGREDIENTS [yields 12 oz. sauce]

1 c. coconut milk [the canned kind] 1/2 c. nutritional yeast

1 medium clove of garlic

1 tsp. dried basil

1 tsp. sea salt

1/2 tsp. fresh ground black pepper

Mince the garlic and add all of the ingredients to a blender. Blend until the consistency is smooth and creamy – you know, like alfredo sauce. Give it a taste test [nope, you’re not dreaming] and then pour it over the pasta of your choosing. IT’S REALLY THAT SIMPLE!

We used spiraled zucchini noodles and enjoyed every last bite, but this would presumably work with any kind of pasta. [Our Spiraler is made by Paderno World Cuisine and is available from Amazon on the cheap, just in case you’re in the market.] If you’re eating this sauce with hot noodles, simply warm it over low heat, stirring frequently. When it’s warm enough, pour it over your pasta and enjoy!



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