Today I’m going to share with you how to make a thick and creamy Alfredo sauce using potatoes.
Before coming up with this recipe I hadn’t eaten Alfredo sauce since I was a kid. Back then, little girl, Nicky would pour almost an entire jar of storebought Alfredo sauce over a single serving of pasta and call it lunch.
How far my kitchen skills have come and weren’t a great being a kid and being able to eat whatever you wanted. The obvious appeal of Alfredo is it’s a thick and creamy sauce with rich ingredients of parmesan and butter.
Today though, we’re going to be making a 100% plant-based version using just white potatoes and a handful of spices. Also, I usually cover this at the end.
I release new recipes every week and would love to have you stick around. And the support really does make a difference. So the sauce is savory and you’re gonna get the tackiness the texture, but it’s 100% plant so it’s obviously not going to be as rich. But when it’s mixed in with noodles as a whole dish, it’ll definitely fulfill the craving for you.
And if the idea of a potato-based cream sauce sounds weird once you see how smooth and creamy this stuff looks at the end and try it for yourself. I imagine that at least some of you will be convinced to use it as a full-time replacement. And aside from the healthy benefits of plants versus cheese in the sauce, it’s also a winner because it’s only six core ingredients and it is super easy to throw together. So here’s everything you’ll need to make this recipe along with a couple of optional additions.
- 2 medium Russet potatoes
- 2 cloves garlic
- 1/3-2/3 cup cooking water
- 3 tbsp nutritional yeast
- 1 tbsp vinegar
- 1 tsp lemon juice
- salt & pepper to taste
- chili flakes
- pinch of nutmeg
So you’ll start by having your garlic and peeling and chopping your potatoes before throwing both into a medium saucepan. I normally leave my skins on whenever possible both for convenience and to reduce my waste in the kitchen but for this recipe, you want to peel the potatoes to keep that light white color have the sauce come up smooth and prevent the end result from coming out and dingy and brown.
Cover them with water and bring them to a boil then reduce to a simmer and cook them for 15 to 20 minutes into the potatoes are easy to break apart with a fork after you potatoes and garlic of coke to keep the water but separate it from the potatoes and garlic and then transfer those potatoes into a high-speed blender.
Start by adding the smaller amount of cooking water into the blender and then add all of your other ingredients nutritional yeast, vinegar, lemon juice, pepper, and salt. I also add both chili flakes and nutmeg to my recipe. I like my sauce to have a little bit of spiciness and not make is actually a common ingredient in Alfredo sauce. And I find that it adds that extra little something.
blend everything together for 30 seconds so it’s nice and smooth. Then taste and adjust the spices to your preference from there. Once you’re happy with the flavor we can transfer it to a mason jar to store it and show off just how thick this sauce really is.
All that’s left to do is cook up some pasta and serve it up all our fancy restaurant-style in Gwynnie Alfredo
this Alfredo sauce is mild, flavorful, simple. coats the noodles beautifully in-store is great in the fridge. And I know I keep repeating myself.
But the best description for this recipe really is that the sauce is just so thick and grainy. For how it stacks up against an alternative, you can check out the full nutrition label on the blog that links out to chronometer. This recipe though is the same as on my others when comparing it to a nonvegan or processed vegan option without specialty items or animal products that will cost you less to make with plant-based ingredients that will have more fiber and without oil or butter, you get to eat more of it for the same number of calories.
So that’s it for today’s recipe. If you try it out, let me know in the comments. You can also subscribe to my blog for recipes right to your inbox and connect with me on social media for day-to-day content. And if there’s a recipe that you would like to see from me, let me know that as well.