Oh Alfredo sauce, you’ve never done wrong by me. I have a baby back story when it comes to alfredo dishes (I always seem to have a food related back story, lol). YEARS ago, back when Disney Springs first opened up in Orlando, Florida I took a trip to visit. Of course the area is known for shopping & dining, I remember spending a birthday at one of their Italian restaurants. But back when it first opened Wolfgang Puck was one of the first restaurants to officially open. I was there with some friends, and we galavanted in desperate for some sit-down comfort food. Now, this was at a time where I was already aware of my egg allergy and high gluten sensitivity.
I have a friend who knows Wolfgang Puck himself, so I was already aware that the restaurant would be accommodating but I still struggled on the menu. I had NEVER had alfredo before or alfredo pasta let alone. So I was curious as to what it was and one of my friends told me I hadn’t lived until I had eaten alfredo sauce.
At this point I was depressed because it was all gluten filled egg pasta they had, and the alfredo sauce looked super junky to me. Heavy creams, butters, cheeses and additives. BUUUTTT, and that’s a big but, they were super nice and wanting to make an alternative so they surprised me with gluten and egg free linguine pasta, with a homemade vegan version of alfredo sauce! I was ecstatic, so grateful and let me tell ya when I took that first bite I was in literal HEAVEN
Creamy, rich, elegant alfredo pasta heaven and I never forgot it. I order like 3 more dishes just to leave with! I didn’t want it to end! Since that day, I have been on a mission to find a good gluten-free, vegan alfredo sauce without tons of junk in it and it’s actually more difficult than you think! So I figured, why not just make my own! But many of the recipes I have been studying call for nutritional yeast, cashews and heavy creams and butters (even the vegan versions). Soooo, I have created the ultimate alfredo sauce (vegan and gluten-free of course) without such ingredients! I found that macadamia nuts (not only super high in protein and selenium) are a perfect creamy texture and nutty in taste were perfect as a base! Also pairing with beans and cauliflower!
Pay close attention to my ratios in the recipe folks, cause that’s super important, the rest is pretty easy! Of course, you can use whatever type pasta your heart desires, but I like pasta shells. Macaroni, linguine, angel hair & fettuccine are also great options! I also like to top any alfredo recipe with oregano for that extra flavor 🙂
I must mention, that I’m also trying to create another alfredo sauce recipe in the mean time, with a mushroom macadamia nut base, but until then, I really hope you enjoy this blend and as per usual, feel free to reach out to me if ya got any questions, likes, dislikes or concerns! I’m all ears! Enjoy fellow alfredo lovers & junkies 🙂
Creamy Vegan Macadamia-Bean Alfredo
It's creamy, it's dreamy, it's VEGAN & it's a unique spin on a classic favorite!
Ingredients
- 1 15 oz Can White Cannellini Beans (or soaked)
- 1 Tbsp Macadamia Nut Butter (or pureed macadamia nuts)
- 1 1/2 Cups Cooked Cauliflower
- 1 Cup Unsweetened Macadamia Nut Milk (milkadamia is great!)
- 2 Tbsp Lemon Juice
- 1 Tsp Minced Garlic
- 1 1/2 Tbsp Nutritional Yeast (optional, I rarely use)
- 1/2 Tsp Onion Powder
- 1/2 Tsp Black Pepper
- 1/2 Tsp Sea Salt (if you dont use yeast)
Instructions
- Add all ingredients (even warm from cooking) into a high-processed blender and blend on high until a smooth and creamy texture is reached
- Add sauce directly into pasta or on other dish or store in refrigerator and enjoy!!!
