Plant-Based Alfredo Sauce (Matthew Kenney)

Plant-Based Alfredo Sauce (Matthew Kenney)

3.5 4 ratings

Prep. 15 min

Total 1 h 30 min

8 portions

Ingredients

extra virgin olive oil divided
4 oz
garlic cloves
5 oz
vegan whipping cream e.g. Silk®, Flora™
17 ½ oz
vegan butter in pieces
8 oz
nutritional yeast
2 tbsp
fresh thyme
10 sprigs
salt to season, to taste
cooked pasta to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 239.5 mg

Protein 3.3 g

Calories 2365.1 kJ / 565.3 kcal

Fat 52.4 g

Fibre 1.7 g

Saturated Fat 24.1 g

Carbohydrates 21.4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Elevated Plant-Based Cuisine by Matthew Kenney 15 Recipes
United States

You might also like...

Vegan Chocolate Cake

1 h 55 min

Mushroom and Ricotta Cannelloni (Diabetes)

1 h

Vegan Bolognese

50 min

Sweet Potato Cheesecake Bars

No ratings

Tex-Mex Bowl

50 min

Pineapple Carpaccio with Pink Sorbet (TM7/6)

20 min

Hazelnut Milk

15 min

Banana Ice Cream (Nice Cream)

5 min

Condensed Milk Dalgona Coffee

10 min

Pasta Primavera

35 min

Vegan Macaroni and Cheese

5 h

Vegan Pesto

10 min