A few months ago I started experimenting with using cooked potatoes in vegan cheesy sauces. Its not a new trick, in fact the Seventh Day Adventists have been doing it for 30 years or so (smarty pants!) Searches on the internet will bring up a plethora of vegan cheese sauces made with potatoes. It’s a great concept because blending cooked potatoes makes a very cohesive gooey texture very similar to that in dairy cheese sauce.
Then I made realized that Potato Alfredo needed to happen. So here it is. Super convincing, rich, creamy and good for you…
Garlicky Potato Alfredo
For the pasta:
- 8 ounces whole grain pasta shapes, (or fettucine) can be gluten free
Galicky Potato Alfredo Sauce:
- 1 cup unsweetened plant milk
- 1/2 cup cashew pieces (for cashew allergies use shelled raw pine nuts instead)
- 1/3 cup good quality sauerkraut (like Bubbies, do not use the terrible stuff in a can)
- 1 medium potato, cooked peeled and diced, about 4 ounces
- 1 tablespoon tapioca starch
- 1 tablespoon mellow white miso
- 1 1/2 tablespoons nutritional yeast
- 1/4 teaspoon ground black pepper
- 2-4 minced garlic cloves (depending on your garlic-o-meter, I used 4)
- Dash ground nutmeg
- 1/4- 1/2 teaspoon sea salt, or to taste
Method: Cook pasta in a pot of salted water according to the timing on the package directions, slightly under cooking by a minute or so for very firm al dente pasta. While the pasta is cooking, blend the plant milk, cashew pieces, sauerkraut, diced potato, tapioca starch, miso, pepper, salt, garlic and nutmeg till very smooth and creamy in a high-speed blender, 1-2 minutes. If you don’t have a high speed blender, soak the cashews before blending.
Drain the pasta and return to pot you cooked it in. Pour the sauce over the pasta and cook over medium heat, stirring often for 1-2 minutes until sauce is thickened and pasta is perfectly done.
Notes: this pasta sauce thickens considerably on refrigeration, add a small amount of water when re-heating leftovers.
For an even creamier Alfredo, add 2 tablespoons vegan butter to the sauce while blending.
This recipe can easily be doubled or halved to make as much or little as you want.
My cookbook, The Abundance Diet comes out tomorrow! Get your copy now here.
Oh I am so making this ASAP!! Thank you!
Daaang, this looks so good!
What does the sauerkraut contribute–is it essential?
The sauerkraut adds flavor and is integral to the recipe.
Looks fantastic. Need to try soon.
Can cornstarch be used instead of tapioca starch? Do you just buy tapioca starch in a grocery store? Will make this as soon as I have an answer. Thanks! It looks delicious.
Hi Lynne, of course you can use cornstarch. Tapioca just gives vegan cheese sauces a little bit of that “cheesy stretch” factor. You can find it at any health food store or in the gluten free department of many grocery stores.
Thank you soooo much. This will be on tomorrow’s dinner!
It can also be found in most Asian markets.
Best plant based alfredo I’ve ever tasted! However, even tho I only used 1/2 tsp salt, this was uber-salty tasting, and I like my cheeze sauces on the salty side. Maybe because of the taste of the sauerkraut? I used Bubbies. I had to double the recipe, eliminating the miso and salt the second half. Next time I make this (and there will be a next time!) I’ll simply eliminate the salt.
Kayleigh, I think my miso is super reduced sodium, I may update the post. It is meant to be salty, because once it covers the pasta it gets mellowed, but its not meant to be overly salty. Thanks for the feedback!
Just made this and added broccoli ~ yummy! Thank you so much, ever since I went plant based, I missed Alfredo
I am just not a fan of kraut … any possible substitutes?
Gloria, sorry, no substitutes, but the end result does not taste like kraut.
Ah, I love this idea! I literally have everything on hand too! Potato alfredo! Just incredible! I use sweet potatoes in my sauces all the time but for some reason have not ever thought to use russet or a similar white potato. I have a feeling this is going to be a game changer for me. Thanks for sharing it, such a fabulous idea!
This was so yummy! Who would have thought to put sauerkraut in alfredo? I thought it was crazy, but I tried it and it was delicious (no one ever guessed the ingredients). We had it with pasta last night, and tonight I spread the leftover sauce on our pizza. My daughter usually complains about my vegan whole-wheat pizzas, but tonight she said this was the best pizza she’d ever had in her life, even counting the non-vegan ones. For sure a winner recipe to make again and again, thank you!
This looks great. Any idea of this sauce would freeze well? I like the idea of making a bunch and having it on hand for quick dinners.
I would think so, only one way to find out 🙂
This is seriously my favorite alfredo sauce! I made it this time with a roasted potato instead of boiled like previous times. Definitely worth the little extra effort!
I’ve now made this numerous times and linked to it as well. It’s simply amazing!