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.
Prep Time:5 mins
Total Time:5 mins
Yield:16 oz. 1x
14 oz. can whole coconut milk (from can, not carton)
1/4 cup sun-dried tomatoes (use the kind in oil, but drain off the oil)
1/4 cup nutritional yeast (what’s nutritional yeast? click here!)
1 Tablespoon white wine vinegar
1 teaspoon sea salt
1/2 teaspoon dried Italian seasoning
1/2 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.
This recipe makes 16 oz. of sauce. Depending on the pasta or veggies you pair it with, it serves between 4 and 6 people.
Store in the refrigerator for 7-10 days. Nutritional yeast is NOT optional for this recipe. The only substitution would be regular parmesan cheese.