Not worth the effort in my humble opinion. Is it healthy and do you think it'll work for me considering I'm 14?? I Made this I Have a Question. Before blending, it was very clumpy as was mentioned in the recipe, but after blending, the sauce became gelatinous and slimy. I will be back for more.
What you should know: I believe in balancing health and happiness.
You are truely amazing and I giggle everytime I start reading. I sent the link to a friend today and told her that your words move me like a well written novel. I found your blog on Pinterest and I am so psyched to make those buffalo chicken rolls, but more excited to have found your blog. Congrats on your success finding happiness and gaining health.
I look forward to interjecting some of your sage advice into my own life and trying some of your recipes!! Hey Andie I just want to say that I love your blog! Your food always looks delicious and your photos are gorgeous! You are an inspiring woman: What a joy to read your blog. Thanks for sharing your journey and your recipes. Your blog is so inspiring! You are an amazing writer. I look forward to more inspiring words. Thanks for sharing your journey with us. I just found your blog..
I stumbled upon your website and see that you lost lbs. I am currently in the early stages of losing about that much myself. How did you do it? Any tips or suggestions you might want to share? I am really glad to have found your blog, I need inspiration!!
Thanks so much for sharing! You inspire me to cook lighter for myself and my family! Not only do you speak what I feel, but we went to the same college and I think around the same time … so I feel even more connected to you!
Kick it up a notch! So here I am at work and sucked into your blog: What an awesome lady you are! The working yourself to death at the gym is nor was it ever my thing.
So happy to have been connected you! Oh my, I follow you on twitter and know you through foodista, yet now I realize I never knew you. I am so happy to discover your writing and your story. Congratulations on your book! I have to say, your boyfriend is one heck of a lucky guy. I have some buddies coming over this weekend to watch football, and am planning on making the buffalo egg rolls.
Buy her flowers, tell her she is beautiful, and appreciate what you have. Cheers, yah lucky dog! I came to look at the buffalo wraps recipe and found someone like my sisters and me. We have all suffered from emotionally eating, for reasons ranging from raising our younger siblings basicly on our own to sexual abuse to watching a another sister die slowly and painfully.
It is empowering to hear the voice of someone who has found the healthy end of weightloss and is willing to tell the story of the past and not discount it. You are an inspiration: I love your story and your beautiful smile. Looking forward to browsing through more of your blog. By the way, good luck on your books! I am an Andi as well! And I too am 26yo.
Thank you for your blog! I look forward to reading about your experience and getting your tips and maybe a few good recipes?!
I gained alot of weight my first year in college and I hated to work out, but I still did it twice a day. I think the stress of having to work out made it hard to lose weight so I gave up the gym and just started cutting portions and walking and the weight all came off. You have such and incredible story and are an absolutely amazing writer. For the first time, in a very long time, I feel inspired and hopeful.
You are beautiful, then and now…. Happy to hear that you can enjoy a burger now and then, in moderation. Oh, and then walk Green lake of corse! I just came across your blog and am amazed by your weight loss and dedication to staying true to yourself instead of being a slave to the scale and gym.
And now that I read that you only live about 45 minutes north of me, I want you to come to my house and kick my butt into gear and cook me yummy healthy food: Wow, what a lucky day it was for me to happen upon your recipe on Pinterest, which lead me to your incredibly witty and thought provoking blog. Nice to meet you, Andie.
I look forward to more of your creativity, humor and wit. My good friend Lynsay shared it with me and this is what i just shared on my Facebook about you:. Thank you Lynsay Horton for sharing with me! It is incredible how we adapt as we learn about ourselves, our needs, what we can dissolve and what is worth the fight!
Definitely check it out! I stumbled across your awesome blog via Pinterest. I have a 3 year old and gained close to 90 pounds while I was pregnant. Reading your blog has given me new hope! Someone pinned your blog on Pinterest today, so I followed the link. May I ask what it is you are writing? Do you have a publisher? I always dream of writing for a living — but the process is difficult.
BTW, just found your blog and read your exercise history…and cried so hard. I can more than relate. Too much to say…but not the strength to say it now. I give you a lot of Kudos. I myself have gone on the weight loss journey. I have lost pounds but still have around to lose. I was so proud of myself and what I was able to achieve with a healthy dose of exercise and eating right. I find though the last bit of weight to be very discouraging to lose.
It comes off slower, I find it harder to see the end of the tunnel now but about half way through I could see it clearly. I saw your blog posted somewhere…. I can not wait to read more and see what advice I can gain from you!
Right now i feel like you back when you joined the YMCA.. Thank you for sharing your story.. I love your blog, your perspective, your word choices, your recipes.
Thanks so much for sharing. I just discovered it today. I really appreciate your inspiration! I am so glad I stumbled upon this. Much like you, I grew up in the kitchen. Much like you, I adore good! Much like you, I also have sciatica although I have that nagging pain in my right buttock- not my left.
And much like you, I never really enjoyed the gym, although I love being active if that makes sense. I also just recently moved to Seattle, and I sold my car. I walk to work now 2 mi round trip and everywhere else I can. I hope that my lifestyle change can help me succeed like it has for you. You have inspired me to stay positive and keep trying. I have to ask… in your exercise history, where were those hiking pictures taken? I thought to myself they looked like Mt.
Then again, every hiking picture makes me think of Mt. I love this blog…found it just now on pintrest. Your blog is incredible — so beautifully-crafted and organized… I simply want to gobble it up!
You are definitely being book-marked: I love that you are so real! I love this blog, and I hate blogs — I tend to find them boring: I also adore that you have a firm grasp on the English language and grammar weird, I know, but verbiage really bothers me!
I have been reading your blog for a couple of weeks now after stumbling across it on Pinterest, and I just had to tell you how much I adore you and your site. As a college student, you make weight loss and maintenance seem attainable—not an easy feat.
Thank you for sharing your story. You really are an inspiration… And quite witty, I might add! This is such a cool blog. There are so many blogs yet so few that really get a person. Bookmarking for many futures. I just found your blog while searching Pinterest for yummy recipes… you are an inspiration! Thank you for writing everyday and telling your story the good and bad.
I love your heartfelt writing, your candor and your honesty. I resolve to plan ahead with lunch this year. I do pretty well on dinners but love the prepare salad veges ahead of time idea. I am also loving the fluffy oatmeal recipe, off to try it now although here in Australia is it 30 degrees celcius here, our summer and may be a little hot! I love the plan ahead nature of breakfast too.
If I was to make a massive pot for five days would I just times all the ingredients by 5? I am so excited to find this site. Thank you for sharing your story with everyone, I am happy to know that there is someone out there that did look like me and successfully changed there life, I have been up and down on my weight since I can remember, I have started eating right and exercising more, but I do enjoy the good things but in moderation. Thank you and good luck on your ventures.
I love your site. I am so glad I found it. I was at my heaviest recently lbs and I am now down to and my first goal is to reach lbs.
Thank you for sharing your very inspirational and motivating story. I am so excited to hear that you are writing 2 books.
Thank you so much Amy! Yes, the first book to be released Spring will be a weight loss memoir. The second is a cookbook: I just happened upon your blog and love, love, love it!
I came across your blog through Pinterest. I am so inspired by your story and your journey! I also struggled and continue to sturggle with my weight. Hearing your story is def great motivation and inspirational. I cant wait to try some of your recipes and i also cant belive you lost weight in Italy!! So excited to start my journey. First of I am from Walpole so this is exciting and am currently in the whole weightloss stage, I have more to loose than you and you are inspiring.
It makes me feel so good to read this blog and encourages me. I just need to make changes and move more. Thank you for this. So I have finally decided to leave a comment. I come and check on your blog about twice a week for the past year or so. Can You Say for Dinner?
I literally had to come to this post to find that your name is Andie. So hello Andie Mitchell, my name is Kyle. I just wanted to thank you for the many amazing recipes and stories. I have been a pescetarian for the past 4 years and your blog gave me that love for food again. Seeing your pictures of the beauty of food has made me appreciate it again.
It has really grown into a passion for me, thanks to you. So I just wanted to thank you. His all time favorite is the Roasted Broccoli. He can never have enough!! I have tried 2 of the recipes already and am doing another tonight. I am diabetic and trying to lose 35lbs and you have recipes in here that I can eat and not feel guilty.
I love Your blog. The recipes are a blast and fun! And thanks for sharing your journey. So appreciate What You Do! You are a great writer and your story of weight loss is one that I share. I will be back for more. I found your blog from a recipe posted on Pinterest by one my favorite authors Laurie Notaro. I have been eating better and living a generally better lifestyle for a few months now, and all the good ideas I can find, the better!
Thanks for the help!!! I have struggled with my weight for most of my 39 years. Thank you for sharing…. What a wonderful, inspiring blog!! Thank you so much for sharing your journey with us— and continuing to do so: I am so excited to have found you!
You are honest with yourself and here on your blog. You have given me inspiration to be a better person for me. The candy store by my house makes a jalapeno stuffed with peanut butter, dipped in chocolate. They ship too, but I think that you should make them and then make a blog post about how to make them, so I can make them too! I love your website. I have been overweight all my life, like you I reached a point not long ago where it was scary… so far I am 20lbs lighter and still moving.
The sad thing is I actually work in fitness, I help other people get healthy but for a long time I had a false perception of myself. Your blog has added a whole new outlook to some of the ideals I have been looking into. I just wanted to say thank you! I will recommend this to many of my clients.
I am embarking on this journey myself. Your blog is my new favorite website! You are a gem and an absolute inspiration! I look forward to your books. I am officially your new fan: So hello, my name is Michelle and I am now an official Andie follower: I just spent the last several minutes reading through your weight loss journey.
I am now hoping to keep coming back and checking in on you and your blog. I have to tell you, that your story was so impressional not only because of the success, but also because in the one photo of you with a friend uncovering a grill, you look so much like my own 20 year old daughter!
We have both been eating healthier for the past few months and we have both taken off over 15 pounds, but we have a long ways to go. You are a real cutie! Great choices of food and recipes. Absolutely great food photography. Hello beautiful lady and lover of food, A friend of mine who follows my blog shared a link with me, your fab blog and I am so glad to meet you. Please come to my blog and we will have a cup of musings together. We have much in common. I am also hoping to publish a book which would be the ultimate achievent for a whimsical dyslexic but quietly determined chocolate lover like me.
Just another thing, how do you even go about being published? I have a great idea and almost manuscript for a book but I dont know what to do now? I found the buffalo chix wraps on Pinterest, then read more of your blog.
Interesting story, great writing. Funny I have been a runner from high school. But I do think geez…do I have to work out the rest of my life? It feels great to be healthy and strong, but sometimes it feels like an endless chore! I cried all the way through your bio posts… Everything you said, from the injury to the semester in Italy, resonated with me. I am rethinking my goals as I begin my get-healthy journey. I am going to stay tuned for whatever else you have in store!
I nominated you for the Sunshine Award! You can find the picture at http: Rules for the Sunshine Award: Link the award to the person who gave it to you. Answer the questions that come with it. Pass it along to 10 people and let them know they have received it. Hi Andy I love your travel adventures, my boyfriend and I are planning on going to Cancun this summer, coud you tell me how did you transport from Cancun to Belize and CostaRica at a low cost?
You are hilarious, gorgeous, real, fantastic, and addictive. Maintaining is my biggest fear looming somewhere in the future — thanks for calming me down.
I just love your website! The more I find in it, the more I love it. I found you on Pinterest and am so glad I did!
Thank you for sharing your journey…and you recipes! I found your website looking for a whipped frosting. I look forward to reading about your weight loss and how to keep it off. I stumbled across this page thanks to pinterest!
I have been trying to get into a more healthy habits like eating and exercising, but the food I always see looks horrible and I am not a big fan of exercising either! After reading a few of your blogs so far, I am truly inspired to lose some weight and even become Paula Deen along the way. Your recipes look amazing and you are truly an inspiration for many!
I will definitely be purchasing both of your books once they are on the market! A beautiful story from a beautiful person. You are where I dream to be one day.
P and now I am on the path at 7 or so lbs. Interestingly I have found through journaling that my eating habits though not the best were not the main problem. I need to constantly remind myself to just get up and move every day and things will happen. Your bit about the green field being the same whether you are lying and crying or spinning and laughing… well something to that effect have touched me!
Andie, I just came across your site today, and just spent the past two hours reading as much as I could! You are an extremely good writer, and I feel as if I know you by just reading your words. Your journey amazes me and inspires me, and I guess I just want to say thank you. I look forward to trying some of your recipes, and because of you I now have a strong sudden urge to go on a nice relaxing walk. I love your site and thanks for the granola bar recipe yesterday!
Looking forward to knowing more about you and your recipes. I am really looking forward to trying out your recipes they all look so delicious and healthy! I think your recipes will be a great help over the next year!! Accidentally found your blog while searching for can tuna recipes and loved your blog!
Your story is so inspirational and so true! Thanks for sharing your story and keep me motivated: Thanks for sharing your story and keep me motivated! I have no words except WOW! You are an amazing person, and an inspiration for so many! I was searching for dinner ideas on Google and your site came up. I clicked on it and began reading, and was teary-eyed when I finished! Thank you, thank you for sharing your life story.
I am going to read every single post on your site! Reading about your exercise history and what you miss from pounds ago help to put a lot of things into perspective. Thank you for your experience and your honesty. Thanks for taking the time to share! Happened to find your blog by chance on pinterest!
And never too late to write about it either-thanks for the inspiration! I nominated you for the Versatile Blogger Award! I just finished reading your entire blog.
All the stories and scanned a few recipes. I laughed and cried. But mostly just gave myself time to chew on the truths presented and how they mirrored many of my own struggles. Thank you for sharing you life, heart, struggles and triumphs! I have been blessed by you and your blog this morning. And, have taken away many nurturing offerings that I will continue to chew on and apply to my life.
I am currently in the midst of my weight lost journey and when I started, I tried to find other success stories from women of my same height and weight… which is incredibly close to yours… and also I love food… good food… and travel. After reading all of your post I found a kindred spirit. Someone who loved the feel of good fashion and cheap junk food: Your blog has been an inspiration and above that I adore really good writing, which you master in a wonderful, simple, enthralling way.
I stubbled upon your blog and I have been reading for 2 hours now! You are my new inspiration! I have slowly been losing for the past 2. I focus on food instead of the people or activity at family gatherings and social events. I research healthy eating, plan meals, make grocery lists.
Food consumes my life and I feel trapped in a prison. When I try to control my portions and diet, I miss the quantity of food- not the type of foods necessarily. What I really want is love from my parents. Addiction to food does seem the hardest to break free from compared to all other addictions.
We need food to survive. There are times I wish I could. I envy people who eat without having any thoughts or emotions while they eat. But I can see, like you said, that I have to make peace with it. I need to view food for what it really is- not as my enemy or as my source of love. In November , during the fall semester of my senior year at college, I reached my goal weight.
I had more energy and confidence. I could wear clothes I wanted to and truly felt pretty. I felt strong and fearless, like I could do anything I tried rock-climbing, white-water rafting, scuba diving after I was able to lose the weight.
Just as you described, I had no idea how to maintain this weight loss and live a balanced life in relation to eating and exercise. I felt exhausted after kicking my butt punishing my body through running and not allowing myself to indulge in foods I enjoyed for 9 months. I felt overwhelmed by the thought that I would have to keep up this level of activity and strictness of diet in order to stay at my ideal weight. So I started to relax and reward myself. I slowly stopped running, cutting 1 day out of the week at a time.
I gradually started to stretch my stomach back out as I overate several times a week. I remembered how fat and uncomfortable I felt and I never wanted to feel that way again. Yet, here I am. I have so many good reasons- numerous motivations- to lose the weight again. But your story of success is so encouraging to me.
I hope I will be one of those people one day. Your candid accounts of your childhood, relationship with food in the past and present is liberating. Looking forward to your books. I just want you to know that I came on this website by chance while looking for a cupcake recipe and ended up finding inspiration.
I mean, you—your past self—you look like me. Past the lb mark, looking for a way out. All the best to you, and keep on with your wonderful recipes and awesome blog!
Do you have a favorite vegan cheese brand? Or could it be left out and substituted with more nutritional yeast? I make my own vegan parmesan cheese cashews, salt, garlic powder, nutritional yeast. But I do think you could leave it and just sub more nutritional yeast. Just so impressed with this delicious recipe! Brussels for the win! Just made this for a quick dinner and it was amazing.
Really great recipe for vegans and non-vegans alike! I just made this and I HAD to comment. It was soooo freaking good and easy to make though I went a bit wild with the number of dishes I created..
I made mine with broccoli and topped it with red pepper flakes — and served with a side of wine ; will definitely make this again!! This looks like such an amazing meal! So many people think that sprouts are just one for one or two days of the year and end up not making the most of this seasonal and healthy produce! Great recipe to include sprouts in a quick and easy meal! I like the concept, but the sauce was bland and flavorless. Also made for a lot of dishes, between roasting the sprouts, cooking the pasta and sauce, and blending the sauce.
Not worth the effort in my humble opinion. I also cook a lot with white wine and it always adds a great flavor. Salt improves the flavor too. I like the white wine addition in this sauce. I made this last night and it was soooooo yummy. I do not have dairy intolerance so I used whole milk and cheese in place of the non-dairy alternatives. I did not transfer the sauce to a blender, but instead used my immersion blender directly in the saucepan.
I was concerned because my sauce frothed up likely because of the milk , but after warming it back up on the stove, it incorporated just fine. I suspect mine was thicker because of the use of dairy, so I had to add more white wine fine by me!
I absolutely loved the consistency of the sauce! The roasted sprouts pair perfectly with the flavorful white sauce, especially the crispy bits! Thank you for concocting hearty and satisfying meat-free recipes! So, I made this tonight, but I had to make some adjustments, Dana. But the splattering of the wine to oil was a huge mess! My pan was probably too hot-my fault. I started over and subbed for flour after sautéing the garlic, then I added the wine.
I also switched from olive oil to vegan butter. Thank you for the delicious recipe!! Just made this and loved it. We made a couple changes — 12 oz pasta, real parmesan cheese, and we only had 12 oz brussel sprouts on hand. But still, it came out amazing!
Definitely going in my recipe binder. Added some simple sautéed chicken for my husband and nephew. RAVE reviews and totally clean plates from everyone!
Will try adding some roasted mushrooms to the mix next time. Made this last night and it was SO good! I think my only mistake was letting the sauce get a bit too thick, and maybe overcooking the pasta because it became a little sticky. I used a food processor instead of a blender to blend the sauce which worked perfectly. Mine had more than enough flavor! Well, I thoroughly enjoyed this dish. The only sub I made was cashew milk instead of almond- I think that made the sauce a bit goopier; but it was very tasty.
My 6 year old liked it and even ate some brussels sprouts—score! Thanks for this recipe—Your site is making my health-related dairy and egg free existence tolerable! This recipe turned out so well, and my non-vegan husband liked it very much, despite having no exposure to nutrition yeast, and he even helped prepare the sauce.
All of his former skepticism disappeared when he tasted it! So much healthier than the fettuccine Alfredo that he had eaten and felt rather sluggish after the week before. Thanks so much for all your recipes — your website is great! I just made this. It was really goood. There was just enough for our family and it was cheesy and yummy.
However, because of not being vegan I did change it slightly so I will post what I did here in case someone else wants to do it as well. I sauteed some garlic and then instead of wine I used chicken broth. Then I added half n half instead of milk because I had it on hand.
Then I added colby jack cheese about a cup. It came out very tasty. When all was done I mixed it up and ate it up. Of course my picky son did not eat the spouts part of it, but like I stated in the beginning-the pasta was devoured! Another Hit… I am no chef… But the minimalist baker is my first stop when I am looking to cook something new and delicious… I have never been let down by a recipe and this one is no exception.
So I do not eat pasta often, but when I do this is an amazing recipe with lots of flavor. I add sautéed mushroom and zucchini and sprinkle feta on top. Like next level good. I had this tonight with sweet potato noodles!
Not necessarily bad, but unfortunately will not keep well. We both loved it! I look forward to making this again. Especially as I hope that the coordination of the roasting, sauce and pasta boiling will be easier next time I get flustered with multiple things due at the same time: I used fresh vegan pasta, which only needs to cook a few minutes, so I switch the pasta pan on when the sprouts go in the oven and work on the sauce in the meantime.
I have read over a few of your recipes- amazing! I love-love your approach to food! You have such a passion for what you do! Even the timing for the Brussels sprouts ensured that they were perfectly caramelized and golden brown. I used a full package of pasta 16oz , which ended up making around large servings total.
I made this with rice and OMG. I have shared the recipe with a few people so far. I made it twice this week. First time with rice, second time I made just the sauce but thickened it up and used it on pizza. I never comment on anything but I had to for this. I just made this sauce and it was so amazingly delicious!
Hands down the best vegan alfredo Ive ever had. I have been vegan for 6 months now and your site is a go to for quick delicious recipes! Thank you for all you do: It was creamy, full of flavor, and perfect for a frigid night. I added extra pepper and red pepper flakes. I love how decadent the sauce tasted after blending in my Vitamix. My husband asked to put this recipe in the winter rotation. And, my daughter wanted to tell you that your recipes are her favorites.
She has been vegan for almost a year and she always asks me to make something from your blog or cookbook. Speaking of cookbook, congratulations on winning best cookbook in the veggie awards from Veg News magazine! What a well deserved honor. I made this and it was so good! I could not find the same pasta though. I made it with spirals. Wanted to add a photo.
I just made this for lunch…its amazing! I did not have almond milk so used canned coconut milk. I used an immersion blender for blending it eliminates the messy transfer to blender and it turned out so creamy and delicious.
We made this tonight, it was amazing!! Added sautéed mushrooms and roasted red peppers. Want to make this but am I able to sub all purpose flour instead of arrowroot etc? Thanks and keep up the great vegan work!
Made this last night for myself and my husband. It turned out nicely: We had the perfect amount of wine leftover to use in the sauce, and it imparted a wonderful depth of flavor. And the sprouts were perfection in this meal. We will definitely have this over and over again during the long winter months. We are vegans, and often crave a comforting, satisfying but versatile dish to add to our repertoire.
I can imagine using different kinds of pasta, asparagus, etc to change up the flavor combinations. Used pappardelle egg noodles…your vegan parm has been my money-saving go-to for almost 3 years…red pepper flakes were an excellent touch…the few glasses of the leftover sav blanc to have with it was the ultimate pairing…omnivore hubs had seconds…looking forward to leftovers for lunch tomorrow.
Red pepper flakes is I great idea. It looks so good. Ever since this arrived in my email not too long ago, I have been dreaming of making this dish. I added approx 9 instead of 12 tbsp of rice flour, and I found this made my sauce quite thick.
I had to after ad approximately another cup of almond milk and spices to thin it out. Could have added even more but I got lazy. I very rarely comment but must tell you how delicious this recipe turned out!!
I used a good quality Pinot Grigio and we had the rest with dinner!! A non vegan friend who was visiting loved it and preferred it to the original finding that too rich tasting and caloric. She insisted on a copy the recipe and I sent her off with a baggie of nutritional yeast and your blog url!
Would be great with mushrooms too. Thanks for a great recipe!! I am sooo fortunate to have seen this recipe! I only like them roasted so to me this was great! As others have suggested, I can easily see this sauce with mushrooms, asparagus, or broccoli and even as a white pizza sauce perhaps then with additional roasted garlic.
Thank you for your great recipes and culinary inspiration! Made this tonight and loved it! My husband does not like nutritional yeast.
That makes vegan cooking a challenge. I usually just omit it then add it to only my dish after it is cooked. So for this recipe I just omitted the nutritional yeast and vegan parm. For those saying the sauce is bland, like others have said, just added more salt and pepper. I topped my portion only with vegan parm. Also my father in law got 3 containers of vegan sour cream on sale, so I used less milk and added sour cream.
The flavor was amazing! Any suggestions on a vegetable to replace the Brussels sprouts with? Love your blog btw, we use your blog to make dinner at least times a week: D My husband is obsessed with your stir fries lol.
Made this for dinner tonight after a full day of work. SUPER simple, quick, hearty, and delicious! I finished off my meal tonight with one of my final pumpkin spice mini vegan cheesecakes your recipe topped with warmed blueberries. Yesterday I made two loaves of your whole wheat bread posted a vid on instagram lol , and a pot of the Peanut Butter Pad Thai from Everyday Cooking. Thank you so much for the recipes girl, you are a wonder! I made this tonight! Instead of vegan cheese, I used parmesan but still used almond milk.
I also used some kale in place of some of the brussels because I only had a handful or so left. It would be great with roasted tomatoes and basil, lemon and tempeh… the possibilities are endless! I love the way you combinate it with the brussels sprouts. Your vegan garlic mac n cheese is a favorite in our household but this one might surpass it. I love that hint of white wine and the addition of Brussels sprouts just knocks this right out of the park.
I left out the vegan parm and it was still delicious. I made this yesterday a couple hours before going to a Christmas potluck and it was a hit. The only thing I would recommend is making extra sauce to add when dish is re-heated, since it did get a little dry after cooling.
I added extra parmesan cheese and crushed red pepper, delicious!!! Fantastic consistency and texture. Works really well with some rotelli pasta and a nice bit of lemon zest to finish it off. This is all I want to eat anymore. Follow your recipes to a T and they never fail me. Perhaps veggie broth instead? Hmm, did you use vanilla or sweetened almond milk?
Try rice milk next time! Veggie broth will make it too salty…. I am newly vegan and your site has helped me so much…especially around the holidays! I wanted to know if you think it would be okay to use frozen brussel sprouts in this recipe. Or can we roast them frozen?
I want to make this for Christmas Eve dinner in a few days but I have an eater at the table who is allergic to almonds. Does anybody think regular milk or cashew milk would be an okay substitute or would it not work in the recipe for any reason? My Daughter and I just made this for our Christmas dinner tonight. It was not only easy to make , but delicious! My husband loved it and so did we! I was so glad we had some left over so we can have it for lunch tomorrow!
Thanks for putting up and maintaining such a great website. We did sautéed shrimp with broccoli instead of Brussel sprouts and my 6 year old daughter had two helpings! You definitely nailed the alfredo sauce.
So, so, so good! Have the other half of the packet of sprouts left, will be making it again! This is a mixed of all of my likes, thank you for making it. I will try to serve it tonight with my friends. I made this pasta for a crowd a few days ago and it was a total hit! I subbed roasted broccoli for the Brussels sprouts and stirred in a bit of lactose-free mozzarella at the end to up the cheesiness. Comfort food at its finest!
This was my first time cooking with arrowroot powder. I normally use it as dry shampoo! It added a really strange texture to the sauce. Before blending, it was very clumpy as was mentioned in the recipe, but after blending, the sauce became gelatinous and slimy. I discovered nutritional yeast in the meantime — yummy!! We just found out my husband has a allergy to yeast of all things and so my question is is there a way to make this without it?
This sauce is delicious. My non vegan husband actually requested that I make it again the very next day. Your website is a gold mine. Easy and super satisfying. Tastes like rich, creamy, comfort food. I will definitely make this again. Too good for words. Your parmesan cheese is also the BOMB. Just wolfed this down for dinner — so delicious and super simple to make!
I subbed roasted broccoli and cauliflower and it was amazing. Perfect for a cold January night in New England! Thanks for being awesome, Dana! This alfredo has taken a spot in our regular rotation from here on. This was really good! My significant other omnivore ate it and no complaints! I am not sure if I made the wrong amount of pasta or just because I used a different kind, but I could have used a little more sauce especially for leftovers but others than that it was amazing and will make again!
Wow, this recipe is divine! My non-vegan mother went back for seconds. I dissolved the cornstarch into the milk and stirred constantly to prevent lumps [easier to prevent lumps than to take them out]. Adding this to my favorites. Looking forward to making it!
I have tried many of your recipes and there are very few that I tweek. This is my favorite recipe of yours and one of my top favorite meals to make. I would make it every day if my spouse let me. I make almost exclusively vegan meals and this was not good. Nothing to do with the the vegan aspect, more the putrid nutritional yeast overload. I made this dish tonight for my husband and I exactly as the recipe was written. Dana, your recipes are THE best. Keep up the awesome work.
Are there any good substitutes for the wine? I think the idea of using it sounds wonderful — so does the recipe! I just dont keep any around the house. Makes it much easier to work with what I have and adjust for personal preference. You are by far my favorite food blog and Ive been following you for years now! Yum yum superior deliciousness! I doubled the garlic and subbed the almond milk with plain soy milk and it tasted amazing! Leftovers will be cherished for lunch tomorrow? Even my lb, iron-pumping, carnivore of a husband loved it!
Is there any way to sub the vegan parmesan? But of course he does not have any nooch or vegan cheese here… Any ideas? Recipe sounds amazing by the way! You could just try subbing the nutritional yeast only? Or if you are not vegan, you could just use parmesan cheese? I made this last night and it was absolutely lovely.
However, the sauce turned out more bitter than anything else. Could it be because I subbed the olive oil for coconut and accidentally burned the garlic a bit? Or did I not simmer down the wine enough? It was wonderful and we devoured it anyway, but I am just curious if the bitterness is a part of it or if it was a mistake on my end.
Thank you for another wonderful recipe to add to our dinners! All of the reasons listed may have contributed to the reason your sauce turned out more bitter than it should be! Better luck next time though!
I made this on the weekend, and again during the week. I have been searching for a ages for a go-to vegan white sauce. I tried this recipe using cornstarch the first time, and arrowroot starch the second time.
Both worked out very well. Thank you, Dana for never letting me down with your recipes! I love this receipe! And equally as much, I love your page. Everything is amazing, easy and beyond delicious. Thanks for the inspiration! I made this for the fam last night and it was a massive hit! I loved how simple it was and the fact that I had most of the ingredients on hand. Amazing, stick to your ribs, eat seconds and thirds comfort food!! A recipe so easy that even after a long day I would rather make this than reach for my phone to order delivery.
Thank you for saving my nught!! Last night I made eggplant roll-ups and tonight this Garlic Alfredo recipe! However, rarely have I ventured into recipes involving vegan cheeses.
These two recipes have proven how absolutely delicious a vegan lifestyle can be and my stomach feels much better compared to eating regular Alfredo. I feel so inspired and excited by your recipes. So far I like it best paired with asparagus and mushrooms! This is one of my favorite pasta recipes ever! One note, I always add more wine than the recipe calls for, ha. I am a meat eater, but omgosh.
This was SO good! Thank you for your amazing recipes. The flavors are always so on point. Flavourful is fantastic and I swirled a tablespoon of pesto through it for my 3 picky boys one who does not like anything cream-based at all including mayo but really liked this sauce!
I roasted green beans, drained cannellini beans and sliced mushrooms instead of Brussel sprouts and the textures were fab! We are not vegan, so I used dairy. The result was still fantastic. Also, thanks for including nutrition information. We will definitely repeat! And I really enjoyed this one as well. I used plain soymilk instead of almond, and also Daiya vegan cheese and it was great. Plus I love Brussels sprouts! Very filling and delicious. This is super tasty!
Extremely straightforward and very tasty. This recipe was so easy and delicious. I never had brussels sprouts in pasta before, and it was a perfect addition. I was concerned it would not be enough sauce, but it was more than enough.
Whipped up in less than thirty minutes, perfect for a busy mom like myself. I just made this and it was delicious! This meal was quick and easy had vegan parmesan already made. But as for the recipe, amazing. Thank you honey for all the amazing recipes. You are helping me to transition to a meat and dairy-free life as well as getting me acquainted with GF cooking! Now I have hope that she will become a vegan also…. Thank you Minimalist Baker!
I made this the other night for my non-vegan daughter and son-in-law. I showed her the recipe beforehand, and she was on the fence but they were both willing to try. A good tip is to use the Barnivore app to see which white wine brands are vegan red wine is almost always vegan. All the flavours were there… OH SO delicious…but….. I am confident it was something I did wrong and not the recipe but not quite sure what — maybe too much yeast? I am going to attempt making it again but this time — perfect it!!!
Oh no — We are sorry to hear that! Did you change the recipe at all? If the sauce was left too long and reduced, that definitely could have been the problem.
Better luck next time! Now that I look back at the recipe — I did use cornflour instead of cornstarch — could the be the reason? And I probably left it too reduce too long. Also, what other veggies would best suit with this recipe? As for other veggies, asparagus would be a good addition! I just sent it to all my friends and told them they need to make it ASAP. I have been looking for a nutritional yeast recipe to try and have to say that this one is amazing!
The white wine and garlic flavor really come through and the texture of the sauce is fantastic. I did have to watch my sauce very closely when heating after blending, it went from very liquid to much thicker swiftly so take that into account while cooking. This recipe is absolutely delicious! A great way to get a little B12 and super tasty!
The flavors all marinated together perfectly and I will definitely be making again. I used brown gf rice noodles that I had on hand too so a double win! Thank you for always providing such wonderful recipes.