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This recipe is wonderful to prep ahead of time and make a double batch – the sauce can be kept in the fridge or freezer and reheated right before serving for easy weeknight dinners that the whole family will love. Add this to your menu and as always let me know what you think in the comments! I always love to hear your feedback and how you liked the recipe.
Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.
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10 Responses
have made this several times and its a crowd pleasure. How can I make it nut free? hemp seeds, sun seeds or white bean? thanks
Hey Sherry, I haven’t made it nut free before but that hemp seeds should work great!!
This was amazingly delicious! I made a double batch and in the 2nd half added about 1/2 cup of pesto sauce and some red pepper flakes. My husband couldn’t stop eating it. So good!
Hey Carol, I’m so glad you and your husband loved this dish. Double batches for the win!
Wow – This was absolutely amazing! Delicious cheesy flavor and so easy to make. Will definitely make again (and again…)!
So glad you enjoyed it, Mike! It is a repeat recipe in our house 🙂
So quick and easy to throw together for a weeknight dinner. Adding this to my rotation!
So glad you enjoyed it, Reed! I love to double the sauce recipe and freeze the extra in single-sized servings for quick and easy dinners down the road. Thanks for sharing!!
Delicious! I forgot to save some of the pasta water before I drained it, but it still came out great. Very creamy and had a great flavor.
So glad you enjoyed the vegan alfredo!!