Vegan Potato Alfredo & Broccoli

A Vegan Alfredo Attempt

What do you think of when you think of alfredo sauce? If I had to come up with 3 descriptors, they’d probably be:

  • Creamy
  • Rich
  • Buttery

Traversing through my collection of vegan cookbooks, I’ve managed to pull together some pretty good creamy vegan sauces. But pulling off rich and buttery in a vegan dish? It’s a bit more difficult – especially if you’re trying to do it without the help of vegan margarine or Daiya miracle-cheese.

So when I came across this recipe for Potato Alfredo Pasta, I knew I had to try it. The secret ingredient: potato flakes. (Not the crap-loaded ones of my youth – I was super-excited to read the ingredient list on the Whole Foods 365 brand of instant potatoes. It reads: dehydrated potatoes. End of story. Yes!) Cannellini beans might also be considered a secret ingredient. (Did you know that they’re really just white kidney beans? I did not).

I stuck to the recipe faithfully, opting to use soy milk for the entire liquid portion (instead of half milk/half creamer). This recipe made a TON of sauce – enough for the 4 servings of pasta I made, plus about 1 cup left over.

I had trouble getting the sauce down to the consistency pictured in the original recipe. I added a good half cup extra of soy milk, but it was still very thick (and I ran out of room in my food processor to add any more).

Vegan Potato Alfredo Pasta

Vegan Potato Alfredo Pasta

The real question: did it fool my taste buds into thinking I was eating a dairy-based alfredo?

Hmm. Well, not really. Maybe I’m too close to the last time I ate alfredo (probably within a year), so I remember the flavor too well.

That’s not to say it was bad. It was tasty – definitely flavorful, approaching “rich.” Definitely creamy. Not my favorite sauce on the planet, but certainly a “keeper” in the recipe box.

As I was eating this dish, I was thinking about food expectations. Does this dish have to taste like the pasta alfredo of my youth to give me the same sense of comfort?

I decided that it does not. The key to my food memories with this dish is the ooey, gooey factor. This Potato Alfredo was ooey gooey, and had the familiar comforting factor of pasta, and tasted “Italian.” It made it to the right ballpark, and as such, hit the spot.

Vegan Potato Alfredo & Broccoli

Vegan Potato Alfredo & Broccoli

Broccoli played the supporting role to this dish, and I went a little nuts with the whole vegan cheese theme. I made up a batch of Isa’s Easy Breezy Cheezy Sauce from Appetite for Reduction. Nooch-based vegan cheeze sauces are kind of like a rite of passage. You’re just not cool until you have a favorite nooch-cheeze. (Nooch = nutritional yeast). I like this one! Again – I think it’s just the comfort of drenching veggies in an ooey, gooey sauce that brings the love.

Broccoli and Easy Breezy Cheeze Sauce

Broccoli and Easy Breezy Cheeze Sauce

Yeah, it looks like Cheez-Whiz – but that’s not entirely a bad thing. I recall many an afternoon chowing down on tortilla chips and Cheez-Whiz as a kid. Gawd, I don’t even want to imagine the ingredient list on that stuff. Still, good memories.

So, I’d give this dinner 3 1/2 out of 5 stars. Maybe a little closer to 4 stars, but not quite there. I’ll eat the leftovers, and I’ll likely make it again someday.

However, I am still in search of the perfect vegan alfredo sauce. I suspect it is just going to have to include Daiya and Earth Balance. We’ll see.

 

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