Vegan Alfredo Sauce with Tempeh Bacon (No Cashews)

Recipe by Curvy Carbivore (@curvycarbivore)

Yield: 6 servings | Prep time: 25 minutes | Cook time: 30 minutes | Total time: 55 minutes

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This Vegan Alfredo Sauce with Tempeh Bacon (No Cashews) recipe is creamy, savory, and your friends won't believe it doesn't contain dairy. The smokey tempeh bacon, while optional, does add a nice crunch and meaty flavor to the dish. This recipe can easily be made gluten-free by using gluten-free pasta, and oil-free by simply omitting the oil. The cauliflower makes a perfect creamy sauce and is way more cost-effective than using raw cashews. You can even make extra sauce and enjoy it as a creamy cauliflower soup (just add a little extra milk or water to thin it out). Whip up this easy vegan recipe up for your family or friends in under an hour!

Alfredo Sauce Ingredients:

• 1 pound of pasta (fettuccine or linguini)

• 2 cups raw cauliflower

• 1/2 small white onion

• 3 cloves of garlic

• 2 tbsp extra virgin olive oil + more for topping

• 2 cups unsweetened almond milk

• 1/4 cup vegan mozzarella cheese (can also use 1/4 cup nutritional yeast instead)

• 1 tsp dried oregano

• 1/2 tsp black pepper

• 1 tsp salt + more to taste

Tempeh "Bacon" Ingredients:

• 4 oz tempeh

• 1 tbsp maple syrup

• 1 tbsp soy sauce

• 1/4 tsp liquid smoke

• 1/4 tsp smoked paprika

• 1/4 tsp garlic powder

• 2 tbsp neutral-flavored oil

Directions for the Tempeh Bacon:

• Start by marinating your tempeh bacon.

• Break up the tempeh into small crumbles and place in a bowl.

• Add all the bacon ingredients to the bowl, mix until the tempeh is evenly coated, then let it sit for at least 15 minutes.

• Heat a frying pan over medium heat. Once the tempeh is done marinating, cook, stirring occasionally, for 5-10 minutes, or until the tempeh is dark brown and slightly crispy.

Directions for the Alfredo Sauce & Pasta:

• Bring a large, salted pot of water to a boil and cook the pasta according to the "al dente" directions on the box, usually about 7-8 minutes.

• While the pasta boils, make the alfredo sauce.

• Heat a large sauce pan over low/medium.

• Roughly chop your cauliflower, onion and garlic.

• Add the cauliflower, onion, garlic, and 2 tbsp oil to the sauce pan.

• Cook, covered, for about 7-8 minutes or until the veggies become tender.

• Carefully transfer the cauliflower and veggies over to a blender.

• Add the almond milk, cheese, and spices to the blender.

• Blend until the sauce is smooth. You can add more liquid (either milk or water) if needed to blend the sauce.

• Transfer the sauce back over to the sauce pot and heat, covered, on low for 3-4 minutes.

• Taste and add more spices as needed.

  • If the sauce is too thick, add more liquid (either milk or water, about 1/4 cup at a time, until you reach the desired consistency).

  • If the sauce is too thin, uncover the pot and simmer on low for about 5-6 minutes until it thickens.

• Add the cooked pasta to the sauce pan, and gently mix until all the pasta is evenly coated.

• Serve, topping with the tempeh bacon and a small drizzle of olive oil.

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Tips and Tricks:

• You can make the sauce ahead of time. Place it in the fridge in an air-tight container for up to 7 days, then reheat in the microwave or in a sauce pan on the stove (low/medium heat).

• You can make the tempeh bacon ahead of time too, but it tends to get less crispy as time passes. If you want to crisp it back up, add it to a frying pan for a few minutes to reheat.

• Store any leftovers in an air-tight container for up to 5 days.

Nutrition & Servings: (calculated by MyFitnessPal)

• Servings: 6

• Calories: 439

• Total Fat: 13g

• Carbs: 66g

• Protein: 15g

^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if additional ingredients are added.