From reading the title, you already know this Alfredo sauce is both vegan (of course) and gluten free... but it's also soy-free! I thought naming this recipe "Vegan, gluten-free, soy-free Alfredo" was a bit overkill! This really is a tasty and versatile sauce; serve it over your choice of rice or corn pasta, and throw in some chickpeas (as shown), or some red pepper, peas, artichoke hearts, spinach... you name it! It's also good over potatoes and rice. Keep the ingredients for this recipe stocked at all times and you've always got a simple staple sauce that can be made in minutes.
Vegan, Gluten-free AND Soy-free Alfredo Sauce
4 tbsp vegan margarine
4-5 minced garlic cloves
1/2 gluten-free vegetable bullion cube mixed with 1/2 cup hot water until dissolved
1 cup Daiya Mozzarella style cheese shreds
1/2 cup Natura rice milk - original flavor. (Do not use almond, soy or hemp milk, it greatly alters the taste)
salt & pepper, to taste
In a separate cup or bowl, combine:
4 tbsp rice milk
mixed with 2 heaping tbsps corn starch to make a slurry and set aside.
In a saucepan saute garlic in margerine until slightly golden. Next add the vegetable broth and stir together until it begins to simmer. Add the cheese, rice milk and salt & pepper. Heat over medium heat until the cheese is melted. Then pour in the corn starch slurry. The sauce will thicken very quickly after adding the slurry, so stir constantly for 20-45 seconds (until desired thickness). Do not leave unattended as it will burn.
Pour over pasta/rice/potatoes/veggies and enjoy!
