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.


Featured Products

Alt

Minor’s Vegan Alfredo

Product Information
Vegan Alfredo Arancini

Vegan Alfredo Arancini

Ingredients

  • Olive oil

  • White onion, minced

  • Garlic cloves, minced

  • Arborio rice

  • White wine

  • Vegetable broth, warmed

  • Minor’s Vegan Alfredo

  • Parsley, minced

  • Sun-dried tomatoes, minced

  • AP Flour

  • Egg

  • Panko breadcrumb

Vegan Alfredo Arancini

Build It

  1. In a wide sauce pot over medium heat, add oil and onions. Cook until onions are translucent.
  2. Add minced garlic and continue to cook for another minute, then add arborio and cook.
  3. Deglaze with white wine. Reduce au sec or almost dry.
  4. Add broth ½ cup at a time, stirring frequently, until all liquid has evaporated before adding the next.
  5. Add vegan alfredo and stir in parsley, sun-dried tomatoes, and season with salt and black pepper.
  6. Spread risotto on a pan and cool overnight.
  7. Pre-heat fryer to 350F.
  8. Make a flour, egg wash and breadcrumb station.
  9. Scoop cooled risotto and roll into a ball shape. Dredge through breading station.
  10. Deep fry risotto balls until exterior is golden brown and internal reaches 145F.
Roasted Wild Mushroom Soup

Roasted Wild Mushroom Soup

Ingredients

  • Vegetable oil

  • Wild mushrooms, chopped

  • Cremini mushrooms, chopped

  • White onion, julienned

  • Garlic cloves, shaved

  • White wine

  • Thyme, sprigs

  • Vegetable broth

  • Minor’s Vegan Alfredo

  • Parsley, minced

Roasted Wild Mushroom Soup

Build It

  1. In a large saucepan over medium-high heat, add oil and then once the once shimmers add the mushrooms. Cook until mushrooms caramelize, stirring occasionally.
  2. Add onions and continue to cook until the onions become translucent and slightly caramelized.
  3. Add garlic and continue to cook for another minute. Deglaze with white wine and reduce au sec or almost dry.
  4. Next, add the thyme, vegetable broth and alfredo sauce. Bring to a simmer and cook for 2 minutes. Remove thyme sprigs.
  5. Working in batches - transfer mixture to a blender about ½ to ¾ of the way and blend gradually increasing speed until mixture is smooth. Season with salt and black cracked pepper.
  6. Once all the mixture is pureed, add parsley, season as needed and serve. (Reserve some of the cooked mushroom mixture for garnish.)
Vegan Alfredo Polenta with Herby Brussels Sprouts

Vegan Alfredo Polenta with Herby Brussels Sprouts

Ingredients

Vegan Alfredo Polenta with Herby Brussels Sprouts

Build It

  1. In a 4 qt pot, add polenta and boiling water. Cover the pot and let sit overnight.
  2. In a wide, medium sized sauté pan over medium heat, add oil, onions, and garlic. Sweat aromatics until fragrant, about 3-4 minutes.
  3. Add soaked polenta and vegetable broth, stirring frequently, about 6-8 minutes.
  4. Add vegan alfredo and season with salt. Continue to cook until polenta is soft, about 3-5 minutes.
  5. Remove pan from the heat, add vegan parmesan and black pepper. Set aside.
  6. In a sauté pan over medium high heat, add oil and when it shimmers add the brussels sprouts and cook until golden brown, season with salt and black pepper.
  7. Remove pan from the heat and toss with whole grain mustard, parsley, and chives.
  8. Serve polenta in a shallow bowl. Top with brussels sprouts mixture, and finish with the Vegetable demi.
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
Alt

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

Alt

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.
Alt

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

Alt

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.
Alt

Spinach Alfredo Pizza

Ingredients

Alt

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