Alfreda Sauce
Submitted by Isa
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| prep time: 5 minutes | cooking time: 5 minutes | makes 2 cups of sauce |
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| This recipe is from my old friends the Baltimorons, who by the time this recipe was invented had moved to Minicrapolis. Anyway, one of 'em found a bag of pine nuts or something and they taught me to make this sauce, or something like it. I can't exactly duplicate the recipe because I think a lot of the flavor came from the fact that the pine nuts were "found". It's so satisfying with a big plate of linguini and sauteed veggies. Oh and some home brew that may not have come out quite right. I guess it's like a vegan fettucini alfredo, but so so so much better. |
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Equipment:
Blender
Skillet
Ingredients
2 tsp olive oil
1 medium onion chopped in big chunks
4 cloves garlic chopped
1/2 cup H2O or veg broth
2`teaspoons yellow mustard
1/2 cup pine nuts, toasted*
2 teaspoons soy sauce or bragg's
2 teaspoons chili powder
1 cup nutritional yeast
salt to taste
fresh black pepper to taste
Directions
Heat the olive oil in the skillet, add onions and saute 3-5 minutes until slightly softened. Add garlic, saute 2 more minutes. Transfer to the blender, add all the other ingredients and blend away. It should be smooth but grainy.
This amount should be enough for 4 servings of pasta. You can reheat in a sauce pan over low heat if you need to. If you want to make it thicker add more nutritional yeast by the tablespoon. To thin it out add more water by the tablespoon.
*To toast pinenuts place on a baking sheet in the toaster oven on 350 F, 3 minutes each side. Make sure they don't burn! They are hard to flip to make sure you get each side, don't sweat it too much, just shake them around a bit and what happens happens. |
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Reviews (add your own)
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| Vive wrote on Tuesday December 09th, 2003 12:45 PM |
 three and a half soybeans |
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I toasted the pine nuts on the stove top in a skillet, on low-medium heat for about 5 minutes, flipping them around occasionally. Anyway, this is superb. I sauteed the fettucini with red oinions and brocolli then added the sauce and it was so rich and tasty. Another keeper!!! |
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| Geremy wrote on Tuesday December 09th, 2003 12:46 PM |
 four soybeans |
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An excellent vegan cheese sauce! Thanks! I added extra garlic because I am a garlic fiend. |
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| polianne wrote on Tuesday February 17th, 2004 12:02 PM |
four soybeans |
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mmmmmm....i made this last nite w/ whole wheat fettucine & stir fried veggies. my first time cooking w/ nutritional yeast...it's very interesting. it was a very hearty meal and went great w/ wine! good for lunch right now too!! definitely try this recipe - it's really easy too! |
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| Karen wrote on Monday February 23rd, 2004 02:37 PM |
four soybeans |
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This isn't a review but a question. By yellow mustard do you mean French's-type mustard? I have dijon mustard and mustard powder -- can I substitute these and, if so, should I reduce the amount?
Isa's answer: I use either one actually, I just had yellow around, and it adds more of a cheesy color, but dijon will work in the smae quantity
The recipe sounds awesome! |
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| Emily wrote on Monday August 30th, 2004 12:34 AM |
three and a half soybeans |
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what a great sauce!! my whole non vegan family approved!! they were disappointed though that it wasnt more alfredoy in the traditional sense... what a hit though! id definately recommed it!!!! |
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| josselyn wrote on Thursday October 07th, 2004 09:05 PM |
 three soybeans |
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well this looked very funny (dare i say...gross? i dare) but it didn't turn out bad at all! my carnivorous mother even liked it.
actually i've only tasted it but i'm gonna enjoy it tonight.
plus it has a lot of nutritional yeast...a lot... |
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| josselyn wrote on Thursday October 07th, 2004 09:27 PM |
three and a half soybeans |
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oookay my first review was blocked...i didn't say anything nasty...oh well. any-way this is pretty good and i'm making this stir-fry-ish thing with pasta and lotsa veggies (artichokes...need i say more?)..and my dad just commented on how pretty it is...not the sauce though, but it's super good...am i making sense? i guess i gotta go. yum yum... |
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| halflightmazzy wrote on Saturday October 08th, 2005 10:39 PM |
four soybeans |
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the poop-brown color caught me off guard, but it's killer with the butternut squash pasta recipe, some fresh basil, and a splash of lemon juice. the only difference is i ommitted the pine nuts in the squash recipe. just make this sauce, throw it back in the skillet, add the roasted butternut squash and pasta, add basil, lemon, and yummm! |
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| Kate wrote on Wednesday August 02nd, 2006 07:04 PM |
 half a soybean |
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I didn't use the vegetable broth, which is what may have been the problem, but this was TERRIBLE. I was so hopeful, because every recipe I have made from the cookbook has been great, but this was inedible for me.
I added an equal amount of tomato sauce so I could use up the sauce (I hate wasting food), but I still had a hard time eating it.
I have a feeling that people who don't like nutriotional yeast won't like this. That or people are using the wrong kind of yeast, brewers yeast or something? Anyway, if you like nutritional yeast you will like this!- Isa |
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| Ditte wrote on Sunday November 12th, 2006 09:27 AM |
 one soybean |
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i so badly didn't like this. it had a really nasty bitterness.
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