Three-Ingredient Alfredo Sauce

(well, four if you count the salt)


I don't know how I came up with this recipe; sometimes when I'm in the kitchen, creativity just takes over and I'm powerless to stop it (not that I want to).


CCV's Saucy Alfredo
(Makes about 1 1/2 cups)

Ingredients:

• 2 teaspoons agar agar flakes (more if you want it reeeaally thick)
• 1 1/2 teaspoons vegan butter (I use Smart Balance Light, but you could also use Earth Balance, Soy Garden, Spectrum, etc.)
• 1 1/2 cups non-dairy milk (preferably unsweetened, unless you like a sweet Alfredo sauce)
• Salt (I won't list the amount I use, because people have completely different tolerances regarding salt. So just taste-test; and remember that it's easier to keep adding more than to take some away!)
• Optional: If you want a cheesier sauce, I'm thinking you could probably stir in some vegan Parmesan or melted Vegan Rella or Follow-Your-Heart cheese right before you put the sauce in the fridge. I haven't tried this, but I don't see why it wouldn't work.

Procedure:

• Put your vegan butter into a small pot and turn on the heat.
• Melt the butter for a few seconds, then add a little of the milk so the butter doesn't splatter.
• Continue melting the butter, stirring, then add the rest of the milk and the agar agar.
• Bring to a boil, then lower to a simmer for about 5-7ish more minutes, stirring occasionally, until the agar agar flakes are mostly dissolved. Add the salt.
• Turn off the heat and let sit for about 5 minutes (if you want to add cheeze, now would be the time to do so), then cover and put into the refrigerator.
• The next day (or at least a few hours later, when the mixture has had time to cool and gel), retrieve the pot from the fridge. It should look ugly and gelatinous-- not exactly the makings of a delicious sauce... or so you'd think!
• Using your hand blender (or put it in the regular blender or Magic Bullet), blend the sauce until it's thick and creamy. Yay!

Now you are ready for the fun part-- eating your sauce! Honestly, I sometimes don't even bother to put it over anything, opting instead to eat it as a soup (I like putting roasted spaghetti squash into my soup).

Alfredo soup, anyone?Above, Alfredo Soup with spaghetti squash

Below, the steamed Alfredo-y veggies featured in yesterday's post, with vegan-buttered toast, pistachios, and a cutie kiwi


And now I am off to enjoy my Friday. As for blog-commenting, I think maybe I need to put a disclaimer up on my blog, because I sound like a broken record, always apologizing for not keeping up with commenting, and you're probably sick of hearing it!

KATIE IS SOOOOOO SORRY SHE DOESN'T HAVE TIME TO COMMENT ON BLOGS TODAY, BUT SHE WILL TRY REALLY, REALLY HARD TO CATCH UP WITH Y'ALL OVER THE WEEKEND! SHE APPRECIATES ALL THE COMMENTS YOU LEAVE HER AND FEELS SUPER-BADLY THAT SHE CAN'T COMMENT ON EVERY SINGLE POST OF EVERY SINGLE ONE OF HER FRIENDS!!!!

Love y'all :o)