Does anyone have a recipe for Alfredo sauce made from navy beans?

Question

Be nice...
I'm very well aware of what ALfredo sauce is, and thought I might try an alternative method by using pureed white beans, due to my son's dairy allergy and anaphylaxis.
Some of us know how to expand the customary palate.

Answer 1

I normally make a vegan Alfredo using tofu and soymilk. Since I 'deal' with folks with soy allergies occasionally I've already worked out a soy free version.

2 1/2 cups white beans (like navy)
1/3 cup nutritional yeast
1/3 cup vegan parmesan substitute
approx. 3/4 cup rice or white bean milk
salt & pepper

Blenderize the ingredients adding enough 'milk' to acheive a smooth slightly thick sauce. Heat the sauce to a simmer over medium heat and serve over cooked pasta.

Parma! makes a vegan parmesan substitute that is soy free.

If this recipe still has problems due to other allergies feel free to email me for a custom version.

You might also like to know that you can substitute any white beans to make soy-free milks and soy-free tofu.

BTW; HAPPY BIRTHDAY!!! The recipe is your gift from me!

Answer 2

Why would you use that awful jarred alfredo sauce. Yuck! You can make your own and it is real easy to make. All you have to do is use 2 cups heavy cream, 1/2 stick of "Unsalted" butter and 1 1/2 cups grated parmasean cheese. Heat the heavy cream and butter in a saucepan until butter melts. Add the parmasean cheese and melt into the cream mixture. It is very important to use unsalted butter because the parmasean cheese has tons of salt. If you add salt it will be too salty. That's it. That's your alfredo sauce. Boil 2 quarts of water and add 1-1pound box fettucine noodles and cook as directed on box. For the shrimp all you have to do is get a bag of shrimp that has already been cooked, about 1 pound and put it into your sauce and keep on low heat until your pasta is done. Then when pasta is done just drain it and put it back into the pan, add the alfredo sauce with the shrimp, toss and serve with parmasean cheese on top. Serve with garlic bread on the side. I make this all the time. I also make it with grilled chicken breasts. It is so yummy! Enjoy!!

Answer 3

What a great idea, I love navy beans and Alfredo sauce. I think I would use a larger white bean, like maybe a great northern, or maybe even a butter bean. I would over cook the beans (what ever type you use) but keep plenty of water on them. When they get really mushy, drain and puree them as as liquid as possible. Mix them with enough veg. stock or chi ken stock to get the consistency you desire and maybe add some strips of pre-cooked chicken.

I may go try this right now.

Answer 4

just a guess but i would puree` the beans and suatee` them with garlic salt and pepper add a little water to thin it out. do you use parm cheese? if so add that too

Answer 5

I would think that it wouldn't be an Alfredo sauce.

I kind of sounds like "does anyone have a recipe for making corn bread using ONLY beef tenderloin?"

Wouldn't exactly be CORN bread would it?

Answer 6

yes call him 626 3786915 he will tell you the recipe

Answer 7

You can buy soy cheese in a health food store (and sometimes groceries) to substitute for the cheese or maybe leave out the cheese/cottage cheese in here and add some more tomato sauce. You could also substitute tofu crumbled for the ricotta cheese (it is like cottage cheese that way...will not melt tho) ...

Sorry, when you said beans, I was thinking Lasagna, but I did find an Alfredo but no beans in it...ingredients at health food store or maybe grocery...

Bean Lasagne

Makes: 5 Servings

Ingredients:

4 Cans Diced Tomatoes
1 12 Oz Bottle Taco Sauce
2 Cups Corn
15 Lasagne Noodles
1/2 Cup Black Olives
1 1/2 Cups Cottage Cheese
2 Cans Refried Beans

Directions:

1. Add 5 oz taco sauce to the bottom of a lasagne pan. Spread around
the bottom.
2. Cover sauce with a layer of noodles.
3. Add beans, cheese, corn, diced tomatoes, the remaining noodles,
and the remaining sauce in any order you wish, but save enough beans
for a final layer.
4. Place a layer of noodles over the alternating layers.
5. Finish with a layer of beans and taco sauce.
6. Cover with tin foil and bake at 375 degrees until
lasagne noodles are cooked.

http://e-stuffplus.com/vegetarian/recipes/Bean-Lasagne.php


Bean Burrito Layers
Ingredients

1/2 c Green Lentils; dried
1/4 c Pinto Beans; dried
1/4 c Red Kidney Beans; dried
1/4 c Baby Lima Beans; dried
1 Onion; medium
4 Garlic Cloves
2 Jalapeno Peppers *
1 tb Oregano; dried
1 tb Chili Powder
1/4 c Coriander Leaves; chopped
6 oz Monterey Jack Cheese; grated
6 Flour Tortillas; 10
1 Tomato; medium, chopped
1 Lettuce; shredded
1 Salsa

Instructions

1. Rinse lentils and beans, discarding any that look suspicious, and soak in clean water 4 - 6 hours, or overnight. Put into medium saucepan, bring to boil and simmer, covered, 30 minutes. Add water if necessary.
2. Peel and chop onion. Microwave on "High" 2 - 2 1/2 minutes until soft. [If you prefer, you may saute the onion in about 2 T. oil. I omit the oil to keep the fat content down. The flavour does not seem to suffer.] Chop the Jalapena pepper. (*) Adjust the quantity to your own taste and / or tolerance.
3. Peel and crush the garlic.
4. Drain the lentil-bean mixture. Reserve 1/2 cup of cooking liquid liquid. In a food processor puree the lentil-bean mixture, the onion, the garlic, the jalapena peppers, the oregano, the chile powder, and the coriander leaves, adding some of the reserved liquid as necessary to process. [The final puree should be quite thick.]
5. Pre-heat the oven to 325 F.
6. Assemble as follows on an oven-proof plate, pizza-pan or cookie-sheet:
7. Place a flour tortilla on the *lightly* greased surface. Cover with lentil-bean puree [4 - 5 T.]. Sprinkle with Monterey Jack cheese. Add another flour tortilla and repeat, saving enough cheese to cover the top of the final flour tortilla. Bake for 20 - 30 minutes.
8. Remove from oven and allow to "firm-up" for 5 - 10 minutes before serving.
9. Garnish with salsa, chopped tomato and shredded lettuce. Serve with rice, Couscous and / or corn.
The amount of oregano, coriander leaves, chile powder, or jalapena peppers may be varied to suit individual tastes. I use more peppers! If you're prone to "problems" with beans, add 1/4 - 1/2 t. Hing [Hing is a mixture of rice-flour, turmeric and asafoetida found in most East-Indian specialty stores. It can significantly reduce flatulence

http://www.ichef.com/recipe.cfm?task=display&recipeid=77441&itemid=77779

Vegan Fettuccini Alfredo

1 block soft tofu
1/3 cup nutritional yeast
1/3 cup vegan parmesan substitute
approx. 3/4 cup soymilk
salt & pepper

Blenderize the ingredients adding enough soymilk to acheive a smooth slightly thick sauce. Heat the sauce to a simmer over medium heat and serve over cooked pasta.

Chard and Tofu Pasta

Ingredients (use vegan versions):
* 1/2 lb. pasta
* 1 med. bunch chard, torn or chopped into little pieces
* 1 block firm chinese-style tofu, diced
* 1 jar tomato sauce
* 8 oz. mushrooms (any kind is good), sliced

Directions:
While pasta is cooking:
Cook tomato sauce and chard, stirring often, until chard just begins to wilt (about 6 minutes).
Add mushrooms, continue to cook until mushrooms are soft.
Add tofu, cook until heated through (keep stirring every now and then).Mix in pasta, devour!
Serves: 4
http://recipeswithtofu.blogspot.com/

Chickpeas A'la King

Nutritional info is for regular Rice Dreams rice milk. A fat-free soy or rice milk would give this recipe an even lower fat and calorie count.
1 cup sliced mushrooms
1/2 cup red bell pepper -- chopped
1/2 cup whole wheat pastry flour
1/2 cup nutritional yeast flakes
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dried thyme -- crumbled
1/8 teaspoon ground black pepper
2 cups rice milk -- or low-fat soymilk or other non-dairy milk
1 1/2 cups chickpeas -- 1-15oz can, rinsed & drained
1/2 cup scallions -- finely chopped
1. Sauté the mushrooms & bell peppers in water or veggie broth (original recipe called for oil) for 3-4 minutes, stirring constantly so they don't stick or brown. Stir in the flour, then add nutritional yeast and spices and continue cooking & stirring for another minute.
2. Remove from heat and gradually stir in the milk, mixing constantly to avoid lumps.
3. Return to heat to continue cooking. Stir constantly until thickened, then add chickpeas & scallions and continue cooking another 3-5 minutes or until the chickpeas are thoroughly warmed.
4. Serve at once over biscuits, rice, noodles or toast points. *See note.
Serving Size : 4
Description:
"Use chickpeas, not chicken in this old fashioned entrée. You're bound to get compliments that will make you crow. Serve it over rice, toasted bread triangles, or split biscuits. http://www.fatfreevegan.com/beans/chickpeas.shtml

Pasta Sauce With Lentils

This is a great-tasting sauce for those who want to cut down on red meat without sacrificing that thick, meat-sauce flavour and texture.
Elapsed time 1 1/4 hours
Preparation time: 15 minutes
Cooking time: 1 hour
 1 tablespoon vegetable oil
 1 medium carrot, chopped
 1 clove garlic, minced
 1 medium onion, chopped
 1 large stalk celery, chopped
 6 medium mushrooms, sliced
 1 19-oz. can stewed tomatoes
 1 14-oz. can tomato sauce
 3/4 cup dried green lentils*
 1/2 teaspoon dried oregano
 1/2 teaspoon dried basil
 water
 your favourite pasta
Saute the carrot, onions, garlic and celery in the oil over medium heat until softened, about 3 minutes.
Empty the stewed tomatoes into a small mixing bowl and mash lightly with a potato masher to break them down into smaller piece. For a somewhat spicier taste, use Italian-style stewed tomatoes.
Add tomatoes, tomato sauce, mushrooms, basil, oregano and lentils to the onion mixture and stir well. Simmer over low to medium heat for 1 hour, adding water as necessary to keep the mixture from becoming too dry or thick. It should have the consistency of a meat sauce.
Serve over your favourite pasta.
TIP: Make the sauce a bit thinner by adding a little more water during cooking and use it in your favourite lasagne recipe instead of meat sauce.
* Lentils are the only legume (beans to the non-cogniscenti) that don't have to be soaked or pre-cooked to tenderize. They're high in both fibre and protein
http://www.johnrussell.name/recipes/lentilsc.htm

Here is my vegan link list

http://www.myrecipefriends.com/?nc=-322&page=search&search=Vegan
http://www.johnrussell.name/recipes/crock_po.htm (crock pots)
http://recipeswithtofu.blogspot.com/ (recipes with tofu, incl. tofu bacon)
http://grazingrecipes.blogspot.com/ (lots of vegan recipes)
http://www.vegan-food.net/ (vegan recipes)
http://www.veganchef.com/ (vegan recipes)
http://www.johnrussell.name/recipes/index-en.htm (incl veggie burgers)