Do you have some food in your refrigerator that you need to get rid of before you go on vacation? Wait a minute, please! Before you throw out something that is still perfectly good to eat, you may want to pass it on to someone who can use it. Our neighbor was in this situation, and one of the things we rescued was a jar of fancy high quality basil Alfredo sauce.
To be honest, this is the first time in my life I had Alfredo sauce. Traditionally, Asia has no concept of cheese. (Interesting fact: You may have noticed that we Asians seldom smile and show our teeth in photos, as opposed to you westerners, who have the word “cheese” to say whenever your picture is taken.) However, after trying this creamy Alfredo sauce for the first time, it sort of became my “green eggs and ham”. Because I liked it so much, I decided to create a vegan version that fits my family’s “plant-based leaning” diet.
This bravery to try all sorts of foods that was instilled in me as a child has been a real blessing. Not only has it made my life richer, but it also has been very beneficial to my recipe developing and food blogging, which gives you good reason to regularly return to my site. Although I often venture out into non-Chinese territory, I’m still in love with my Chinese style pasta dishes, such as the summer tahini pasta salad, hot-oil noodles, etc.
I’m glad I had the opportunity of being introduced to this Italian sauce. I loved the creamy and rich texture. The strong and intense Parmesan cheese blended with basil was definitely irresistible. Here is how I met the vegan challenge.
I made this creamy vegan basil Alfredo sauce out of 8 ingredients:
Unsweetened Non-dairy Milk
Not only does it contain simple ingredients, but it also takes only 5 minutes to make this high fiber and protein wholesome vegan basil Alfredo sauce. It’s absolutely healthier, fresher, and lighter.
Even though I planted way more basil than I can consume this year, I’ll be sure to give you a bag if you stop by my house. You may even get creative with these thriving basils and find some new ways to enjoy them.
- 1 cup cooked chickpea, rinsed and drained
- ½ cup walnuts
- 1½ tablespoons nutritional yeast
- 2 cloves garlic
- ½ teaspoon salt or more to taste
- ¼ teaspoon black pepper
- 1½ cup non-dairy milk, plain and unsweetened
- ¼ cup finely chopped fresh basil leaves, loosely packed
- Add all ingredient except basil leaves into a blender. Blend until smooth and creamy. Stir in chopped basil leaves. It can be kept in the refrigerator up to 5 days.