Alfredo Style Sauce

from NONA Vegan Foods

4.44 (14)
  • Is Alfredo Style Sauce vegan? Yes! Alfredo Style Sauce is certified vegan by the abillion communityVEGAN
  • Carbon impact iconSaved 0%

Smooth and decadent cashew cream with earthy oregano and savoury basil. Plays nicely with fettuccine, proteins, rice and veggies.

Allergens

garlic, onion, and nuts

Ingredients

water, cashews, sunflower seed oil, arrowroot powder, basil, onion powder, garlic powder, oregano, sea salt, ascorbic acid (vitamin c), and xanthan gum.

NONA Vegan Foods

NONA Vegan Foods

6 products and 34 reviews

“This is how Italians get facials,” my mother would say while leaning over and shaking the strainer, steam from the freshly cooked pasta rising up to meet her cheeks. This sauce line is a tribute to my mother. She immigrated to Canada from Italy when she was 7 years old. Growing up, I spent countless hours in the kitchen with her, learning my Nonna’s secret recipes and inventing recipes of our own. It gives me such pleasure to offer up my family traditions to your table.

Reviews by abillion’s vegan community

This cashew-based sauce is pretty tasty and creamy. I used some of it to make Alfredo pasta and then Alfredo pizza when I just had a little bit leftover. The nice thing about the packaging is that it seals nicely and doesn’t take up much space in the fridge, but a lot of it is wasteful for those who won’t take the extra time to cut the bag open and get the remaining bits. There’s a lot left over that is difficult to scoop out through the small opening. But since I cut it open, I was able to get the rest out to make a small pizza. I think a traditional container is more practical, but this packaging is unique, and is more eye-catching. I don’t know if this is more environmentally -friendly, but if it is, I’m ok with the added inconvenience. #pasta #alfredosauce #creamy #cashew #fiber #iron #easymeals

NONA Vegan Foods

NONA Vegan Foods

6 products and 34 reviews

“This is how Italians get facials,” my mother would say while leaning over and shaking the strainer, steam from the freshly cooked pasta rising up to meet her cheeks. This sauce line is a tribute to my mother. She immigrated to Canada from Italy when she was 7 years old. Growing up, I spent countless hours in the kitchen with her, learning my Nonna’s secret recipes and inventing recipes of our own. It gives me such pleasure to offer up my family traditions to your table.

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