Cream Cheeze Alfredo Recipe

Vegan alfredo has got to be one of my favourite dishes and milestones. I recently made caulialfredo, a cauliflower-based alfredo. It tasted ok, and certainly was nutritious, but here's a new recipe for a classic alfredo taste. It's cream-cheese based, so all you have to do to veganize it is find a type of cream cheeze. Daiya, Kite Hill, and Miyoko's carry it, just to name a few.

Ingredients:

• 1 tsp minced garlic and 1 tsp minced onion
• Olive oil (for frying)
• 100g cream cheeze
• 2 cups unsweetened mylk
• 1-2 tablespoons nutritional yeast
• 1/4 cup mozza cheeze shreds
• Cornstarch (or flour, tapioca starch, etc)
• Salt, pepper, and lemon juice to garnish

Directions:

• Sautee garlic and onion in olive oil
• Reduce heat and melt in 100g cream cheeze
• Pour in 2 cups of unsweetened mylk
• Add up to a tablespoon of cornstarch and bring to a boil
• Reduce to simmer and add nutritional yeast, mozza, salt and pepper
• Serve on pasta with a splash of lemon juice. It goes well with fettuccini pasta and courgettes.