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...

Beef Tenderloin with Parmesan Horseradish Sauce

55 min

Spanish Rice

35 min

Peanut Butter Kiss Cookies

40 min

Basil Peach Sorbet

10 min

Beer Cheese

15 min

Warm Pink Mint Smoothie

10 min

Beet Beauty Smoothie

10 min

Date and Nut Balls

20 min

Breakfast Smoothie

5 min

Portuguese-Style Crème Brûlée

25 min

Broccoli Stem Soup with Crispy Potato Skins

45 min

Guacamole (TM5/6 Metric)

5 min