A person spooning vegan alfredo sauce from a pan onto a dish

Alfredo All The Way. In So Many Ways.

Picture this: A luscious, plant-based sauce tailor-made for diners with dietary restrictions and preferences, but flavorful and versatile enough to hit the spot for any diner. That’s our Vegan Alfredo. And these are just a few of our favorite ways to use it—beyond tossing it with fettuccine.


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Minor’s Vegan Alfredo

Product Information
Pappardelle with Sweet Pea Vegan Alfredo

Pappardelle with Sweet Pea Vegan Alfredo

Ingredients

  • Pappardelle pasta

  • Butter, unsalted

  • White onion, ¼” dice

  • Garlic clove, chopped

  • Minor’s Vegan Alfredo

  • Green peas, fresh or frozen

  • Tarragon, chiffonade

  • Parsley, chiffonade

  • Parmesan cheese, freshly grated

Pappardelle with Sweet Pea Vegan Alfredo

Build It

  1. In a medium pot, filled ½ way with water, add salt and bring to a boil. Add pasta and cook until al dente, about 6-8 minutes.
  2. In a sauté pan over medium heat, melt butter and sweat onions and garlic until aromatic, about 3-5 minutes
  3. Add wine, reduce by ¾ then add alfredo. Bring sauce to a simmer stirring frequently.
  4. Add pasta, peas, tarragon and parsley to the pan and toss until evenly coated.
  5. Transfer pasta to a plate and garnish with cheese
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Sweet Potato and Alfredo Mulligatawny

Ingredients

  • Minor’s Vegan Alfredo

  • Water

  • Sweet potato, roasted, peeled, sliced

  • Vegetable oil 

  • White onion, ¼” dice

  • Carrot, ¼” dice

  • Celery, ¼” dice

  • Garlic clove, chopped

  • Jasmine rice, cooked

  • Parsley, chiffonade

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Build It

  1. In a blender, add alfredo, water and sweet potatoes. Blend until smooth, season with salt. Transfer to a medium sauce pot and bring to a simmer over low heat.
  2. In a medium sauté pan over medium heat, add oil, onions, carrots, and celery. Cook until vegetables begin to soften, about 3-4 minutes.
  3. Add garlic and cook for an additional minute.
  4. Add rice and parsley, season with salt and black pepper.
  5. Add the sautéed mixture to the alfredo-sweet potato mixture and serve immediately.
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Minor’s Vegan Alfredo Corn Chowder

Ingredients

  • Vegetable oil

  • Onion, ¼” dice

  • Celery, ¼” dice

  • Corn, grilled, removed from cob

  • Potatoes, ¼” dice

  • Garlic, cloves, minced

  • White wine, Chablis

  • Vegetable Stock or water

  • Minor’s Vegan Alfredo

  • Parsley, minced

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Build It

  1. In a 4 qt pan over medium heat, add oil, onions and celery. While stirring occasionally, cook until vegetables are sweated, about 3-4 minutes.
  2. Add potatoes and garlic. Continue to stir and cook for an additional 2-3 minutes.
  3. Add white wine and reduce au sec or almost dry.
  4. Add water, grilled corn, and vegan alfredo; bring to a simmer. Season with salt and black pepper
  5. Finish by folding in parsley. Serve immediately.
Alfredo Creamed Fregula

Alfredo Creamed Fregula

Ingredients

  • Vegetable oil

  • Mindful Chickn

  • White onion, ¼” dice

  • Garlic, chopped

  • White wine

  • Fregula, cooked

  • Minor’s Vegan Alfredo

  • Spinach, blanched

  • Red bell peppers, roasted, julienne

  • Parsley, chiffonade

Alfredo Creamed Fregula

Build It

  1. In a large sauté pan over medium high heat, add oil and wait until it shimmers. Add chicken and spread evenly and sear until gold brown, about 2 minutes.
  2. Add onions and garlic and cook until aromatic and translucent, about 3 minutes. Stir frequently.
  3. Add wine and reduce by ¾.
  4. Next, add alfredo and bring to a simmer.
  5. Fold in fregula, spinach and peppers. Season with salt and black pepper.
  6. Garnish with parsley.
Chipotle Alfredo Enchiladas

Chipotle Alfredo Enchiladas

Ingredients

  • Minor’s Vegan Alfredo

  • Chipotle in adobo, minced

  • Cheese, shredded

  • Green cabbage, shredded

  • Chicken, cooked, ½” dice

  • Tortillas, 6” flour or corn

  • Cotija cheese, grated

  • Scallion, sliced thin on the bias

Chipotle Alfredo Enchiladas

Build It

  1. Pre-heat oven to 350F.
  2. In a small medium pot, add alfredo and bring to a simmer. Add chipotle and stir to completely combine. Season with salt.
  3. In a small bowl add cheese, cabbage, and chicken. Toss to combine.
  4. Lay tortillas out and place filling onto each tortilla and spread filling evenly. Roll tortillas and place on a baking pan seam side down.
  5. Spoon sauce over the stuffed tortillas and garnish with cheese. Bake for 10-12 minutes until the filling is hot and the tortillas are turning golden brown.
  6. Remove from the oven and garnish with scallions.
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Spinach Alfredo Pizza

Ingredients

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Build It

  1. Pre-heat oven to 425F – place pizza stone in the center of the middle rack.
  2. On a floured surface, stretch pizza dough to 12 inch round, while creating a thicker crust.
  3. Sprinkle corn meal on the pizza peel and transfer dough to the peel.
  4. Using a ladel, spread alfredo evenly on the pizza dough
  5. Evenly layout the spinach leaves then cover with shredded mozzarella.
  6. Bake for 14-16 minutes until the crust is golden brown. Remove from the oven and rest before cutting