This is hands-down one of my favourite meals: it’s super creamy, not totally bad for you (probably half the calories of any alfredo you’d get at a restaurant) and very very easy to make. Meet The Shannons do incredible comfort food, and this is another recipe I have them to thank for!
1 tbsp Earth Balance
1 large shallot, finely diced or minced
1 tbsp flour
1 c soy milk/almond milk
Melt the marg in a medium saucepan on medium heat, then add the diced shallot and sautee for a few minutes, until the shallot is very soft. Whisk in the flour really well, then SLOWLY pour in the milk, continuously stirring. Bring to a boil and then add:
1/2 c vegan sour cream
3 cloves of garlic, minced
1/4 c of vegan parmesan
1/4 c of nutritional yeast
Whisk until smooth and then add:
1/2 tsp garlic powder
1/2 tsp sea salt
2 tsp white wine
a couple of dashes of liquid smoke, to taste
Whisk well, and check for taste – add more salt, milk, pepper to your liking.
This makes about 4 servings of sauce: serve over linguine or fettuccine with veges and vegan chicken strips.