Vegan Sun-dried Tomato Alfredo
Equipment
- 1 Blender
- 1 Skillet
Ingredients
- 14 oz Can of whole coconut milk
- 1/4 cup Sun dried tomatoes use the kind in oil and drain the oil
- 1/4 cup Nutritional yeast
- 1 tbsp White wine vinegar
- 1 tsp Sea salt
- 1/2 tsp Italian seasoning dried
- 1/2 tsp Black pepper
- Vegetable broth optional to thin sauce as needed
- Seafood we love scallops with this dish
Instructions
- Combine all ingredients in a blender on high speed until thoroughly combined.
- Place in a skillet and bring to desired temperature
- Serve over veggies or pasta – we used homemade gluten-free pasta and added sautéed scallops.