Tuesday, December 1, 2009

Sundried Tomato Alfredo Sauce Recipe (Gluten Free, Soy Free, Vegan)

sundriedtomato1


I have to admit even 4 months into a mostly vegan diet, I REALLY miss cheese.

I went casein free last January because my nose and sinuses completely stop up whenever I eat or drink any type of dairy. I also wanted to change my eating habits and become more healthy in my diet. So it worked well transitioning to a vegan lifestyle. Yet, despite not eating cheese on a regular basis in the past year, I still miss it a lot. And there are times when it accidentally sneaks onto my plate.

I've learned how to make several cheddar-tasting "cheese" sauces that are vegan in the past year, but sometimes I just want a very light tasting sauce for a quick pasta meal.

Earlier this week I made a very simple white sauce and added fresh herbs and spices. I wanted an easy pasta dish like macaroni and cheese, but with a more adult twist.


gluten free macaroni


I also decided to use a combination of a homemade cashew milk and hemp milk to create the base of the sauce. I love using raw cashews in vegan sauces because they tend to create a velvety smooth and creamy texture. Perfect for a sauce to accompany brown rice pasta.

I also decided to use simple brown rice flour as my thickening agent to create the white sauce. In doing so, I felt like the sauce had more of a traditional "mac and cheese" texture. I don't know why exactly, but it created a more smooth-tasting sauce than the cornstarch I've used in the past for thickening.

To add a bold punch of flavor at the end of the sauce, I threw in about 1/4 cup of diced sundried tomatoes. It was perfect. A smooth, creamy sauce with a hint of garlic & lemon, followed by the sweet-tart taste that only sundried tomatoes can lend.

My husband had 2 servings of this lovely sauce ladled over brown rice pasta and smiled as he ate. I'll take that as a sign this is one delicious vegan "cheese" sauce.

Enjoy!

hemp milk


Sundried Tomato Alfredo Sauce

(Gluten Free, Soy Free, Vegan)
Created by Carrie @ www.gingerlemongirl.com


Alfredo Sauce:
1 1/2 cups Hemp Milk (or other unsweetened non-dairy milk)
1 cup water
2/3 cup raw cashews
1 teaspoon sea salt
1/2 teaspoon ground white pepper
2 tablespoons lemon juice
1 clove garlic, finely minced (or 1 teaspoon garlic granules)
1-2 teaspoons freshly grated nutmeg
2 tablespoons olive oil

Roux Ingredients:
1/4 cup brown rice flour
2 tablespoons olive oil

Add In:
1/2 cup roughly chopped sun-dried tomatoes

Optional Ingredients:
1-2 tablespoons nutritional yeast

Directions:
In a large blender add first all Alfredo sauce ingredients. Pulse on high speed (or liquefy) until mixture is very smooth and creamy. Set aside. In a large saucepan heat 2 tablespoons of olive oil. Whisk in brown rice flour and cook for 1-2 minutes, whisking consistently. Turn down to medium heat and slowly whisk in Alfredo sauce. Heat, stirring/whisking constantly for 5-8 minutes until mixture becomes thick and smooth. If mixture becomes too thick, add water a tablespoon at a time until sauce is the consistency you desire. Stir in chopped sun-dried tomatoes. Serve hot immediately over freshly cooked pasta, brown rice, potatoes, broccoli, asparagus, etc...

Printer-friendly directions.
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10 comments:

  1. I'm so impressed by all the healthful changes you're making. And it's great to know your husband enjoys a lot of the meals, too. That's encouraging for all of us!

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  2. This looks great! And I understand...I've been trying to go dairy free to see if it will help with post nasal drip, and the longest I've managed is 4 days! I really love cheese! I'm going to try again though, once I finish the yogurt in my fridge...

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  3. I too would miss cheese if I was dairy-free! I went dairy-free for a few weeks at one point to determine whether it was causing me any lingering issues since going gluten-free...thankfully it wasn't, but I can empathize. This does sound delicious. I love hemp milk - it's so creamy! This has to be much healthier than a typical alfredo sauce, whether you're required to be dairy-free or not! Might just have to sneak this one on the hubby's plate and see if he notices!

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  4. Mmm, Carrie, this looks beyond delicious! I love the flavours and everything =D.

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  5. I just wanted to say thank you for this amazing blog! I just started a gluten free lifestyle. I was previously a vegetarian and the lack of options (*i thought*) actually caused me to start eating a little meat. I plan on using your recipes! Thanks again!

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  6. This looks great Carrie! I make something similar - try adding some roasted red peppers to the mixture (they get blended into the mixture) - it adds a nice flavor and color to the sauce.

    Ellen

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  7. I am sure you do miss cheese. Have you tried nutritional yeast? (I'm sure you have...) I used it in a cauliflower risotto and it actually tasted like Parmesan cheese.

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  8. Yum. I empathize. I know I need to give up dairy and while I do go for some periods of time without it, I haven't given it up yet. Cheese is a big factor, so coming up with alternatives is great. I wanted to mention that Ali (Whole Life Nutrition Kitchen) had made a baked zucchini dish with almond flour and olive oil a while back and it did have a really good Parmesan cheese-type flavor. I ended up using the same concept in a potato dish and enjoying it very much.

    Shirley

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  9. Thank you so much for this recipe! I had great luck with it. I made a few adjustments (using almond milk instead of hemp, chicken broth instead of water, sweet brown rice flour instead of regular brown rice flour, and added about 1/4 cup of nutritional yeast for more zing) and it was fabulous!!! I love something that can be made quickly with pantry staples. I'll be making this again for sure. Cheers! Kimberly

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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