(VEGAN/VEGETARIAN RECIPES) This is a very easy sauce to make and a fantastic substitute for Alfredo sauce, which is cheese-based. This recipe creates a creamy, rich sauce that is filling and can also serve as the protein for your meal.

If you would like more of a “cheesy” flavor, you can add in some nutritional yeast. Enjoy with your favorite pasta or over some Italian bread! — Global Animal

(VEGAN/VEGETARIAN) Rosemary and garlic perfectly complement each other in this sauce.
This delicious sauce is creamy and full of flavor, perfect for any pasta. Photo Credit: Elana Pisani (VEGAN/VEGETARIAN)

Mushroom, Rosemary, And Garlic Cream Sauce
Yield: 4 servings

8 oz package of White or Cremini Mushrooms, sliced or chopped
8 cloves of Garlic, minced
1 cup Vegetable Broth
1 cup Unsweetened Almond Milk
1 15 oz can White Beans, drained and rinsed
1/4 tsp Black Pepper
2 tbsps Olive Oil
1 tbsp Lemon Juice
1 tbsp Dried Rosemary
Sea Salt to Taste

In a food processor, blend together the garlic, vegetable broth, unsweetened almond milk, white beans, black pepper, 1 tbsp of olive oil, lemon juice, and rosemary. Blend until it is a creamy sauce.

Heat the other tbsp of olive oil in a pan. Saute the mushrooms until cooked through. Add the cold sauce from the food processor into the pan with mushrooms and stir together. Once it is heated, the sauce is ready to serve.

Learn more about the Meat-Free Mondays Challenge!

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