High-Protein Healthy Vegan Alfredo Sauce
This vegan alfredo sauce is healthier, high in protein, and very quick and easy to make. Use it on pizzas, pasta, or where ever you see fit!
Ingredients
Alfredo Sauce
- One 16 ounce block high protein tofu
- 3 tbsp garlic cloves, peeled and minced
- 1/4 cup nutritional yeast
- 1/2 tsp Italian seasoning
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp lemon juice
- 3/4 cup almond milk, plain and unsweetened
High-Protein Mushroom Alfredo Flatbread
- 1 Joseph's Lavash Flatbread
- 1 tbsp olive oil
- 1 cup mushrooms, thinly sliced and packed (I like using baby bella and shiitake mushrooms)
- 3/4 cup alfredo sauce
- 1/4 cup red onion, very thinly sliced
- 1/4 cup cashew cheese
- Drizzle truffle hot sauce
- 1 cup baby arugula
- Drizzle truffle oil
- Pinch salt and pepper
Instructions
Alfredo Sauce
- Add all ingredients to a high-powered blender and blend on medium-high/high until extremely smooth.
- Use as a sauce for pizzas and flatbreads, or with your favorite pasta!
- *Heating the alfredo sauce will thicken it, so if you find that it's too thick mixed in with your pasta, simply add in a small splash of almond milk!
High-Protein Mushroom Alfredo Flatbread
- Preheat the oven to 350 degrees Fahrenheit.
- Line a large sheet pan with parchment paper, then place the flatbread on top.
- Place a large saute pan over medium heat. Once hot, add the oil, followed by the mushrooms. Season them with a tiny pinch of salt and pepper and cook for 3 minutes, stirring occasionally.
- Evenly spread across the alfredo sauce, from corner to corner. Then, evenly distribute the mushrooms on top, followed by the thinly shaved red onions.
- Bake the flatbread on the middle oven rack for 15 to 20 minutes, rotating the pan halfway through. Keep an eye on it towards the end to prevent the edges from burning.
- *The alfredo sauce thickens up quite a bit in the oven and becomes less saucy, so I definitely recommend adding on a vegan cheese spread after the flatbread comes out of the oven. I like to dollop and spread across cashew cheese, followed by a drizzle of truffle hot sauce for extra sauciness and flavor!
- Toss the arugula with the truffle oil and a pinch of salt and pepper.
- Cut the flatbread into desired size squares and top with the truffle arugula. Enjoy!
- *Reheat any leftovers in the oven or an air fryer at 350 degrees Fahrenheit until hot and crispy.
Tried this recipe?Let me know how it was!