When I first started thinking about developing this recipe, I actually decided to Google…does anyone actually like Alfredo sauce?
I asked the question because I personally grew up loving cream sauces, but wondered whether it was a sauce people still enjoyed – I hadn’t thought about it since I was a kid and certainly haven’t gone searching for a cream-based sauce since going plant-based. And I’d never even considered making it myself from scratch before a few weeks ago!
Little-girl-Niki would pour almost an entire jar of store-bought Alfredo sauce over a single serving of pasta, microwave it an call it ‘lunch.’
I’ve since learned that Alfredo has not yet lost its place in people’s hearts; having made myself batch after batch of this TRULY plant-based alternative (it’s made with potatoes, ya’ll!) I’ve not only regained some of the nostalgia of my childhood but I understand why it’s popularity has held – it’s thick, rich, comforting and completely satisfying.
My version of the recipe is much, much healthier than something you’d make the traditional way with butter and Parmesan cheese, it’s made entirely of plants, it’s oil free, and it’s still impressively and near-shockingly thick.
The real trick there is using a base of potatoes for the sauce. As weird as it might seem, the easiest analogy I can think of for how this sauce gets to be so creamy is to reference Papier Mache. Most people who do Papier Mache make their own glue using flour and water – the starch in the flour quite literally the glue that holds the paper together. So we’re taking this same idea but using the starch in potatoes to create a stringy, thick and delicious sauce.
Aside from getting the right, creamy texture, the only other thing to perfect was the flavor. Getting away from butter and Parmesan and moving toward plants, I had to work to mimic the sour and saltiness from cheese and the sweetness of butter. The right combination is less than ten ingredients including potatoes, vinegar, lemon juice and (you guessed it) salt, which have all come together in this recipe to make a great sauce that can be used right away after it’s cooked, or stored in the fridge for future use, preferably in a mason jar to get that full, store-bought feel!
So when it comes to taste, this recipe is:
- Creamy
- Rich
- Thick
- Mild
- Salty with a hint of sweetness
- A great base for a fabulous pasta dish
I typically throw in my recommended additions of chili flakes for spiciness and nutmeg for that extra little something, and pair the sauce with the traditional (whole wheat) linguine and garnish with parsley for a pop of color, but the recipe will take well to any shape of pasta and a mix of veggies or mock meats of your choice to make it a bit more exciting.
I also think this one is a great recipe for kids because it’s simple (and kids and parents alike love simple) and you’d never guess what ingredients are in it once it’s made. I also suppose I’m bias on the kid front, though, because I really do think a younger me would gobble this up, welcoming a creamy and delicious sauce to smother my pasta in.
If you try out this recipe, please share it with me by commenting here or on my YouTube channel, or even tagging me in a photo on Instagram @plantsnotplastic. I read every comment and love hearing from you. Enjoy!
Potato Alfredo Sauce
Equipment
- medium saucepan
- high-speed blender
Ingredients
- 2 medium Russet potatoes peeled and diced (about 4 cups); sub 3-4 medium Yukons
- 2 cloves garlic halved
- 1/3-2/3 cup cooking water
- 3 tbsp nutritional yeast
- 1 tbsp vinegar
- 1 tsp lemon juice
- salt & pepper to taste
Optional Additions
- chili flakes I use 1/4 tsp
- pinch nutmeg I use a little less than 1/8 tsp
Instructions
- In a medium to large saucepan, add potatoes and garlic and fill pan with water until they are just covered.
- Bring to a boil, reduce to a simmer, cover and cook for 15-20 minutes.
- Remove from the heat and let cool for at least five minutes [note#1]. Then strain and reserve liquid to add later.
- Transfer to a blender or food processor and add all other ingredients, starting with 1/3 cup of water.
- Blend until smooth, adding more spices and cooking water as needed to taste and desired consistency.
- Serve by itself as a dip with veggies, over pasta, etc. I usually eat my with linguine and garnish with a little extra chili flakes and parsley.
- Enjoy!
Video
Notes
- It's easiest to blend the mixture if you let it cool down first. I typically cool mine for 10-15 minutes before blending, but it's safest to let it cool for longer. While some blenders/food processors can handle hot foods or liquid, if your blender is airtight it will create pressure while it blend and can cause the lid to "pop" or explode when opening it after blending.
Leave a Reply