Living dairy-free has its benefits. I feel healthier and lighter. Living this way also gave me a chance too be creative and a purpose to experiment to replicate my favorite dishes. Here is a recipe that I thought was decent, but I would still need to do a few changes to make this awesome. I love my full fat cheesy cream sauce but it is full of fats. This version is easy and lower in fats and full of fiber.
What you will need is a good old can of beans. Drain and rinse these babies.
Add the beans, some vegan butter, garlic cloves, nutritional yeast and soy milk to a blender. Earth balance makes a great vegan butter that you can use to bake and cook.
Blend these ingredients until smooth. Pour into a sauce pan and cook until it bubbles. That’s it. You are done! You can also add various ingredients to make this dish awesome. I added shrimps to my sauce. I found that this sauce was pretty nice. It did taste like beans and got a little gritty after you let the pasta sit with the sauce. It wasn’t as creamy as regular alfredo and wasn’t as silky as a cauliflower sauce but it was really simple and different.
- 1/4 cup vegan butter. I used earth balance.
- 2 cloves garlic, minced
- 1 can of white beans, rinsed and drained
- 1 1/2 cups unsweetened soy milk
- 1 tbsp of nutritional yeast
- add your favorite meats and veggies
Add the beans, vegan butter, garlic cloves, soy milk, and nutritional yeast to a blender. Blend until smooth. Pour into a sauce pan and bring to a bowl. Add the meats and veggies. Serve your sauce with some nice boiled pasta. Enjoy this nice creamy sauce.
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