I first got a craving when I saw a post from hold_the_olives on Instagram. It was a vegan Olive Garden copy cat picture. The recipe wasn’t posted but in the description it said it was lots of coconut milk, vegan butter, and vegan cheese. My adapted recipe is at the end of the post.
I rarely cook with coconut milk but I had a can at home and this dish looked so good. I don’t remember having Olive Garden Alfredo sauce but I have had many good non vegan Alfredo sauces. This turned out delicious I just finished all the leftovers and was so good even after being in the fridge all night.
I adapted the recipe to my ingredients and taste. First I cooked the fettuccine and set aside. I wanted to make two portions. I did not use enough water but I recommend saving some pasta water for the sauce.
In a pan on low heat the coconut milk and vegan butter I used a quarter of the block but a half block would have been better. I added a tablespoon of vegan mayo to make it more creamy. I also did not have any garlic so I thought the mayo would give the sauce a little more flavour. The mayo will be lumpy at first keep stirring on low heat until you have a smooth sauce. Then add vegan Parmesan I used half a container Earth Island. I added half a cup of nutritional yeast because I have a big container and I like the taste. I could not find any nutmeg so I added a little pumpkin pie spice omit this if you don’t like it and lots of black pepper. I think it added good flavour. Keep stirring until the sauce thickens it only takes a couple minutes. I added some water to thin it a little add pasta water if you have it. Then add the noodles.
You can top the plate with parsley and more vegan cheese. I like tomatoes with Alfredo so I added some. The nice thing about eating at home is you can add whatever you like. I thought this dish was delicious and decadent.
Recipe for 2 portions
Two portions cooked fettuccine noodles
1/2 stick of vegan butter
1 small can coconut milk
1 cup vegan Parmesan cheese
Optional ingredients
pinch pumpkin pie spice or nutmeg
1 TBSP vegan mayo
Fresh diced tomatoes
Parsley
2 TBSP nutritional yeast
Black pepper
In a pan heat coconut oil on medium low heat for a minute. Add half a stick of vegan butter while stirring. Add 1 TBSP of vegan mayo. Keep stirring until the mayo is no longer lumpy, add vegan cheese keep stirring, add some pasta water until it is smooth. Add black pepper, nutritional yeast, pumpkin pie spice to taste and more pasta water if needed. Then add noodles and stir. After plating top with parsley, diced tomatoes, more vegan cheese.
Hope you enjoy let me know in the comments or on Instagram @livingvancouverloca if you try.
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