Creamy Alfredo pasta with chicken, mushrooms and parmesan cheese. Healthy Italian food.
A Can Of White Beans Is The Secret To Creamy Dairy-Free Alfredo Sauce
When blended, white beans have a thick, creamy consistency, and if you combine them with the right seasonings, you can make a tasty, savory sauce reminiscent of Alfredo.
In addition to being a dairy-free substitute, one cup of white beans also serves 17g of protein and 11g of fiber, with notable amounts of copper, iron, and magnesium.
You can use cans of cannellini, navy, or great northern white beans, but stick to one of these, as veering into chickpeas or pinto beans will alter the taste of your end product.
Instead of butter, you'll want to use olive oil for an entirely dairy-free sauce. To replicate the taste of parmesan cheese, try using a little bit of nutritional yeast.
To start, sauté your aromatics, such as garlic and shallots. Then, add the rest of your ingredients, including the beans and some lemon juice, and blend everything after cooking.
Alternatively, you can boil your beans and simply pulverize your cooked aromatics in the blender with the rest of your ingredients until the veggies become creamy.
Add half a cup of veggie broth per a 15-ounce can of white beans to prevent a thick puree from forming. Then, pour it over pasta and enjoy your dairy-free alfredo.