This easy vegan alfredo recipe is bursting with savory sun-dried tomato and herb flavor. It comes together in a blender and it’s great over pasta & veggies.
I have been chomping at the bit to get this sauce recipe on the interweb. A) Because it’s my new favorite sauce EVER. And B) Because I know you guys are going to LOVE it.
This is just one girl’s humble opinion, but I’m quite sure that sun-dried tomatoes are one of the absolute best flavors in existence. The tangy, savory flavor is like someone took the essence of summer and made it into a concentrate. Tastebud party!
This alfredo sauce is me paying tribute to those magical tomato flavor bombs and turning them into something you can use to drown pasta (or drink straight from the blender, whatever – it’s your prerogative and I’m not here to judge).
Here’s how we make this sauce – follow along closely, because it’s super complicated. 😏😏😏
Step 1 – You throw everything in the blender. Blend until smooth.
Step 2 – Heat it up and eat it.
Got it? Good. It’s seriously that easy. We’re not fussing with melting butter or making a roux or mixing in cheese. Although, I have no beef with that super-decadent style of homemade alfredo. I just think there is plenty of room in our pasta-loving world for this simple kind of alfredo sauce. Especially when it involves sun-dried tomatoes.
I cooked a pot of fettuccini noodles for this post but this sauce would be divine on so many other foods. Sun-dried tomato alfredo gnocchi? Sun-dried tomato alfredo cauliflower? Sun-dried tomato alfredo zucchini noodles? Ok. I’ll stop. I could go on all day singing the praises of this sauce. But you gotta try it to understand. And when, not if, you do – you better tell me about it in the comments below! 👇👇👇
- Serves: 16 oz.
- Calories: 232
- Fat: 17.4 g
- Saturated fat: 12.6 g
- Unsaturated fat: 4.8 g
- Trans fat: 0 g
- Carbohydrates: 8.2 g
- Sugar: 1 g
- Fiber: 4.5 g
- Protein: 10.4 g
- Cholesterol: 0 g
- 14 oz. can whole coconut milk
- ¼ cup sun-dried tomatoes in oil
- ¼ cup nutritional yeast
- 1 Tablespoon white wine vinegar
- 1 teaspoon sea salt
- ½ teaspoon dried Italian seasoning
- ½ teaspoon black pepper
- vegetable broth, optional, to thin sauce to desired consistency.
- Combine all ingredients into a blender and blend on high speed until well combined. Scrape down the sides to be sure all of the chunks are blended.
- Heat and serve over pasta, veggies, veggie noodles, etc. Garnish with fresh herb of your choice.
Store in the refrigerator for 7-10 days.