This post is sponsored by Barilla®. We teamed up to introduce you to their new line of one-ingredient legume pastas made from chickpeas or red lentils. If you love pasta, and you love getting the most nutrition out of every meal, then you’re going to love their new legume pastas, and this creamy Red Lentil Pasta Alfredo.
I can’t tell you how many creamy sauces I’ve had to skip at vegan restaurants over the years.
Eaters of the Standard American Diet (SAD, for short) might think there’s no way a great creamy sauce can be made without dairy, but vegans seem to think there’s no way a creamy sauce can be made without cashews. And I’m allergic to cashews!
The truth is, creativity in the kitchen is the reason we have Alfredo sauce in the first place, and it’s the same reason new generations of chefs can endlessly adapt and reinvent it.
For my vegan Alfredo sauce, I skip over the dairy, skip over the cashews, and use the perfectly creamy combination of arrowroot powder and soy milk. Try it out! You’ll taste for yourself how nice it is.