Description
Trying to cut back on the fat? Cashews no longer an option? Then you have to try this Vegan White Bean Alfredo Sauce. It's just as creamy and every bit as delicious.
Ingredients
Scale
- 12 oz package brown rice spiral pasta
- 10 oz package frozen broccoli & cauliflower
- 1/4 cup chopped roasted red bell peppers
- Sauce
- 1 white onion (~300g)
- 1 1/2 cups low sodium vegetable broth (divided)
- 1/4 tsp salt
- 4 tsp minced garlic (jar)
- 15 oz can white beans (rinsed)
- 1/4 cup nutritional yeast
- 1 Tbs lemon juice
- 1 tsp rice vinegar
- 1 heaping tsp white miso
- 1/2 tsp garlic powder
Instructions
- Dice onion and add to saucepan along with 1 cup of broth and salt
- Saute over med-high heat just until liquid is about to disappear
- Add garlic and stir - remove from heat
- Drain and rinse beans and add to blender
- Add all remaining sauce ingredients including the onion to the blender
- Blend until smooth and creamy
- Prepare pasta according to package directions
- Prepare frozen veggies according to package directions
- Chop red bell pepper
- Drain pasta and return to pot along with veggies and sauce
- Stir well and serve
Notes
Keywords: vegan, white-bean alfredo, low-fat, plant-based