Nut-free Vegan Garlic Alfredo Sauce. It’s low-fat, oil-free, it is creamy and satisfying, thanks to rich tahini, potatoes and brown rice flour!
Thank you so much to Kitchen Supreme for sponsoring this post and giveaway.
Finally, I’m finally sharing my nut-free vegan alfredo sauce. And for a fun twist, over zoodles (zucchini noodles). You will understand why later in the post. Ever since I posted my 20 Minute Alfredo 3 months ago, it has become one of the most, if not the most, popular recipe on my blog. It seems that it is constantly between that one and my original Vegan Garlic Alfredo Sauce that is from over 2 years ago. However, so many have been begging for a nut-free version.
So, how did I create a creamy alfredo without the usual cashews and excess fat? Well, I did a combo of both of my alfredo recipes, why of course! Then instead of cashews, I used a combo of tahini, yukon gold potato and brown rice flour. The tahini, potato and brown rice flour all combined, make the sauce rich, creamy and thick. I am not new to using potatoes in my sauce recipes. I use them in my Fat-Free Vegan Cheese Sauce and my Nut-Free Garlic Parsley Sauce. Remember, I love potatoes. I only used a small amount of tahini. I also feel that tahini is VERY strong and too much in a recipe can overpower it.
Since tahini can be rather bitter, I added a good amount of cooked onions, taking a cue from my original alfredo sauce. The sweetness of the onions helps to balance out the tahini taste. And one other unexpected ingredient to help with that tahini….applesauce! Just that slight extra sweetness and acidity fits so well.
Would you believe that my hubby said he likes this one better? I don’t see how, but it just proves that we are so different.
And instead of traditional pasta, I served it over zoodles, aka zucchini noodles. I was recently given the opportunity to review a few products from Kitchen Supreme and this nifty little hand Spiralizer was one of the products. While healthier, I’m sorry, but zoodles don’t really qualify as pasta to me, lol. I’m a carb girl.
But they sure are pretty to look at. This little gadget is excellent because not only does it give you beautiful noodles, it’s a much more affordable spiralizer than the larger ones on the market. It’s incredibly easy to use. You literally just hold it in your hand and twist the zucchini around and voila, noodles. I did find that it didn’t work very well on carrots because most of them are so thin, so make sure you use really large carrots.
They also sent me a couple of other products to try, this French press, which is awesome. When I drink coffee, this is the exact way I make mine, with a french press…so serious.
Lastly, they sent me these chalkboard labels to try out. I’m an organized, clean freak so these help to organize my nuts and flours easily. One note, the white marker is not smudge-proof. It never dried and smears off quite easily. Kitchen Supreme stated they do this so a customer can easily rewrite titles on the labels, as they wish. I didn’t care for this feature and prefer a more permanent marker.
The nice people over at Kitchen Supreme are generously giving away ALL 3 of these products to one lucky reader. Details below!
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Nut-Free Vegan Garlic Alfredo Sauce
Ingredients
- 1/4 cup (60g) cooked/mashed yukon gold potato
- 1 packed cup (160g) finely chopped white/yellow onion
- 1/2 cup water
- 3 extra large garlic cloves, minced (12g)
ADD TO BLENDER
- 1 1/2 cups water
- 3 tablespoons (42g) tahini (use cashew butter if you don't like tahini)
- 2 tablespoons (16g) nutritional yeast
- 2 tablespoons (20g) brown rice flour
- 2 tablespoons (30g) applesauce
- 2 teaspoons (10g) apple cider vinegar
- 1 teaspoon fine sea salt and 1/4 teaspoon black pepper
- Optional: any extra veggies to eat with the sauce
Instructions
- First, cook your potato your preferred method. I used the microwave. I then let it cool and peeled the skin off. Set aside.
- Start boiling a large pot of water now if using traditional pasta (14 oz bag) to serve with the sauce. Add 12 cups of very hot water to a large pot and put the lid on (it will come to a boil faster). Turn to high heat and let it come to a boil. Mine took about 10 minutes before it was boiling (yours may be faster). Once it's boiling add the pasta and a heaping 1/2 Tbsp salt and quickly stir it around to loosen it up. The salt is important because it flavors the pasta and you won't end up with bland pasta. Keep on high heat and cook for 9 minutes or until al dente. Yours may vary depending on the pasta you use.
- Meanwhile, finely chop your onion and garlic. Add the onion and 1/2 cup water to a large sauce pan. Turn the heat to high, once sizzling, turn to medium-low and cook for about 5 minutes. Add the garlic and cook a few minutes more, stirring very often and keeping an eye so the garlic doesn't burn. If necessary, add more water to keep it cooking, but just a little at a time. You want the onion very tender so it becomes sweeter. Once it's cooked and all the water is gone, add to a blender.
- Add the remaining ingredients, 1 1/2 cups water, cooked potato, tahini, nutritional yeast, rice flour, applesauce, vinegar, salt and pepper. Blend on high until completely smooth. Taste and adjust spices if necessary, but keep in mind the taste will become more rich after you cook it, so I like to wait.
- Add the sauce back to the same pan you cooked the onions in. Turn the heat to high, as soon as it starts bubbling, immediately turn it all the way to low. Whisk continually, don't walk away, and it should thicken right up in about 3 minutes. Because of the potato and rice flour, it will get very thick quickly, so you don't want to overcook it. Taste and add any more salt or spices.
- Serve over zoodles or pasta of choice. To cook zoodles, I simply spiralized 2 zucchini and added them to a large sauce pan with about 1/2 cup water, salt and pepper. Cook them for a few minutes until they reach your desired tenderness. Drain and serve with sauce. I wasn't a huge fan of the zoodles with alfredo though, like I mentioned above in the note, so I'd suggest traditional pasta. Top with extra black pepper, nutritional yeast or red pepper flakes.
Thank you so much to Kitchen Supreme for sponsoring this post. Affiliate links are included in this post. They are also sponsoring the giveaway below. One reader will be chosen by random and will win all 3 prizes pictured above. You can enter by filling out the form. You also must be a subscriber of my blog to qualify to enter any and all giveaways. Only 1 winner will be chosen and must be a US resident. The contest will end next Friday, March 4, 2016, 12 pm central time.
CONTEST IS NOW CLOSED!
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You know I’m all about the Alfredo! And nut free is the way! The less heavy it is the better and that means make it out of veggies!
anything i can peel gets spiralized makes it easier to eat and more appealing sometimes. BTW Love this recipe!!!!
I adore the spiralizer! Thanks for reminding me to use it!
I love spiralized zucchini! This looks delicious!
I’ve been wanting to try a spiralizer – my coworker loves it. The small version looks just right for a one-person household.
This is brilliant! And beautiful, the green noodles peeking out from all the creaminess is just gorgeous! But how on earth did you ever think to use applesauce!?! Wow, so smart but I really can’t fathom how that thought process happened. I love that you combined the tricks that make the first two into one new and nut free rendition, you are an Alfredo making pro at this point with all the best tricks!
Aww thank you Natalie, you are so sweet!! So glad you like it! It popped in my head because I knew tahini is bitter and so, so strong and I knew that a little sweetness would help calm it down. I do this with my Mexican tahini sauce, I add maple syrup, but for this alfredo, I wanted to keep it 100% healthy and no sugary sweetners like that and maple syrup in alfredo sauce just didn’t sound right, lol. So applesauce and very well cooked onions add just enough sweetness to shine through and it not just be all tahini. Even though there is only 3 tablespoons, you can still slightly taste it. I LOVE tahini so I don’t mind it, but a tahini hater might detect it a bit. Haha.
I like your recipes and although we are not vegan, I cook a lot of vegan food to get away from meat. Thanks for your easy recipes and great ideas! PS: I would love to win a spiralizer that you are giving away! It looks like fun, and I like the ideas of gluten-free “pasta”. My husband is celiac for about 20 years now. I have been working hard in the kitchen for many years to make food for this guy that doesn’t kill him!!! 😉
That is so kind Terry! I’m always happy to read your feedbacks on recipes and I’m honored that you make so many of my recipes, thank you and good luck on the giveaway!!
Can’t wait to try this version, Brandi! It looks great. The 20-min. alfredo is a definite favorite in this household–with adults and kiddos both. And, it’s so pretty with the spiraled zucchini!
Thank you so much Lisa! I love this one, but like I said above, there is NO topping the 20 Minute Alfredo, hahaha, but this one is really creamy and delicious as well, especially for a nut-free and much lighter version! I love how it looked over the spiralized zucchini too, but I did NOT like the taste combo…I guess I’m just classic alfredo and pasta kind of girl 🙂
This sounds amazing but would regular flour work in place of ricer flour or would that change the taste? Who am I kidding? I am going to make this and I’ll use whatever flour I have in the cupboard!
Haha, yes regular flour I think should be fine 🙂 Be sure to check out my other alfredos as well if you haven’t tried those 🙂
Can’t wait to try this recipe. Been looking for a good alredo! I love spiralized zucchini. It’s SO refreshing!
Can’t wait to try this recipe. Been looking for a good alfredo! I love spiralized zucchini. It’s SO refreshing!
I love to spiral cucumbers!!!
This looks so good! I love the use of potato.
I need to look into the spiral maker.. could make tasty items!
The 20-minute alfredo sauce was a BIG hit with the group at our quarterly plant-based potluck! Can’t wait to try the nut-free version – Guilt-free pleasure, life is good.
I like my Alfredo like you do – with lottsa red pepper flakes!!! I don’t own any sort of spiral zoodle creating thingy so I’d love to win that! Plus, all I have is a sad, small, over worked French Press, so that would be AMAZING!!!
I have a spiralizer but the one time I used it it didn’t work that well so now it just sits there. I would love to try this one so that I can make zoodles!
I have yet to get my hands on a spiral user, but when I do, the first things I’m trying will be sweet potato and zucchini noodles!
I love spiralized zucchini, and always looking for a nut free Alfredo sauce, as cashew based sauces aren’t my favorite.
Would love a spiralizer! I’ve only ever tried it once, but it was so fun and easy. Can’t wait to try this recipe either way though!
This would be my first time spiralizing. I’ve always wanted to try it but haven’t been able to find a spiralizer in store. I wonder if just using a knife or mandolin would work?
oh and that french press is beautiful lol
Would LOVE to try this recipe….however…tahini and nutritional yeast are extremely hard to find where I live (rural PA)..and if it is available, it tends to be super expensive. I’m on a very limited income (i.e., my son supports me since I have no income of my own) and only receive $16 per month in food stamps….My question is this: are there ANY substitutions for the tahini and nutritional yeast??? Please help!
Hi Alicia, my best suggestion would be to try my 20 minute alfredo then or my original alfredo! Cashews should be easier to find than tahini. Both links are above within the post, but here is the 20 minute one. Without the yeast, it will be more bland, so I would add extra onion and garlic powder and probably more salt to, just taste and adjust if needed. Let me know what you decide. OR, you can just sub the tahini in this recipe for cashew butter and that will work too! let me know!
I haven’t used a spiralizer yet, but I think I’d start with potatoes.
it would prob be zucchini, tho i am eager to try beets!~
I’ve so enjoyed perusing your blog and have recommended it to friends who are vegan/gluten free. Thanks for taking the time to record these awesome recipes, etc. Enjoy your day!
So sweet, thank you Jackie! So glad you love the recipes!
Thanks for sharing this recipe. It looks delicious!
You’ve outdone yourself, Brandi! Not only a nut free alfredo sauce which is such an amazing classic spin on traditional sauce recipe. No, I’ve never expected apple sauce, such a creative use for it! Love the the pictures. So bright and colorful! You are the alfredo sauce queen! 🙂
I would definitely spiralize zuchinni first and I’m so excited to try this new sauce! My kids and I can’t get enough of the other Alfredo recipes. I don’t always have cashews on hand but always have tahini. Thanks for all of your hard work!
I hope the tahini version is enjoyed as well, it’s stiff competition for the cashew ones, haha!
My nutritarian husband and I LOVED the 20 minutes alfredo sauce! We’ve made it several times and love it over spiralized veggie noodles, spaghetti squashe and whole grain veggie pasta. Our very unvegan daugher also LOVED it, progress! 🙂 I just printed this recipe and look forward to trying it very soon. I am in process of completely reworking my pantry and using all glass jars, mostly canning jars so far. Love chalkboard labels. Where did you find all our pretty glass jars that seal?
Thank you for what you do! Love your recipes!
Thank you so much Kris! It’s our absolute favorite as well, hands down! This one is a little different than that one, with obviously a bit of a tahini taste, but it is a great lower fat version to have on hand as well!
I found most of my jars at Hobby Lobby actually! A couple of them are really old, so I think I got some at maybe TJ Max or even Bed Bath & Beyond you can check out. Shoot, walmart.com may even have them. I like the ones with the stainless steel lids though, the best.
I’ve never used a spiralizer before! It looks amazing!! And helpful. I love your Alfredo sauce recipes!
Love your recipes! Hopi g to win the spiralizer and goodies, so I can try it without actual past?
You mean try the sauce without pasta? I would just make it with regular pasta if you like!
If I had a spirilizer, I’d make this recipe in a heartbeat the “zoodles” ; but the sauce I’m going to try very soon!
THANK YOU Brandi! I so appreciate these different versions of your recipes. I know that it must take a lot of effort and tries, please know I appreciate it more than I can properly express. With my husband’s nut allergies, it ties my hands with so many recipes…I will definitely be trying this one!
I have this same spiralizer! It’s nice for no fuss, quick spirals. I throw mine in the dishwasher too.
Thank you again! You’re the best, Brandi 🙂
Thank you so much Pauls for saying that and noticing that, it is a lot of work, but knowing it’s appreciate it means the world. I hope you love it! Thank you so much for the lovely comment 🙂
Zoodles AND a tahini based alfredo sauce?!?! YES PLEASE! Oh, my! What a beautiful plate of deliciousness. That spriralizer looks amazing – we have one, but it’s kind of a pain in the butt to use; anything handheld is way better! What an awesome giveaway!
Thank you so much Mandy! I know you love tahini, so I think you would like this! I prefer the cashew one slightly but this one is still delicious and nice because it’s low-fat, but still so satisfying 🙂
I’ve spiralized zucchini lots of times but I really want to try eggplant and butternut squash!
I love spiralised zucchini so much!
But potatoes are kind of a fear food for me and it would help me a lot if you added calories and micronutrients!
Hi Finian, no need to fear potatoes, they are extremely healthy and there is only 1/4 cup in the entire recipe anyways. I typically do add the nutrition to most of my recipes. I haven’t done it yet on this one because I was rushed to get it posted. I will get it added soon, but you can always go to caloriecount.com and punch in the ingredients and it will give you a pretty close nutritional facts.
Zucchini! But I am open to suggestions. 🙂
Sounds delicious! I cannot wait to try this. And I love zoodles!
I’ve been Vegan, no added oil, for nearly two years. I will be 65 in April, and thanks to your wonderful recipes, I am healthier now than ever in my life. I don’t know if I would have been successful if it weren’t for you, Brandi. I really THANKYOU from my heart.
Carol, your feedback really made my day! It means so, so much to hear a comment like this. It’s why I started this blog, so to hear how much it has helped your health, makes me very happy. Thank you so much for letting me know!
I love the cashew version! It couldn’t be better. Thanks for always giving us options. And thanks for the chance to win these awesome items.
Thank you so much Liz! I agree, like I said in my post, the cashew one is perfection to me and my favorite, haha! But for so many who can’t have nuts and asking for a cashew/nut-free version, I had to do my best with that 🙂 It is really good too!
i have never used a spiralizer. I think zucchini is a good place to start.
My favorite veggie to spiralize is zucchini – it’s so versatile!
I love to spiralize zucchini but have been wanting to try eggplant!
Sweet potatoes are my favorite to spiralize, but zucchini is a close 2nd.
This looks so creamy and decadent. Must try it. I love spiralized zucchini, so I’ll make zoodles.
I LOVE zoodles!
I’ve never used a spiraler, but I think I would spiral potatoes and carrots first. Your jars are so organized. I have the same style jar that the oat flour is in, and I didn’t think to use it in the frig. Thanks for the label tip.