Pasta Sauces- Vegan Alfredo and Marinara

Learn how to make these two delicious vegan pasta sauces. Vegan Alfredo and pasta Marinara. Making your own sauces cuts down on the sodium content and allows you do control the additives you put into it. You’ll be shocked to see how easy and quick it is to make them yourself!

Vegan Alfredo
Serves 2 cups

1 Tbsp avocado oil
3 garlic cloves minced
1 Tsp Vinegar
1/2 Cup shredded plant based parmesan cheese. I use (violife)
1/2 Tsp Dry Mustard
1 Tsp salt and pepper
3 Cups plant based milk
1/4 corn starch

Mix together the cornstarch and plant based milk in a large bowl or large liquid measuring cup. Make sure all of the clumps are out.

Mince 3 garlic cloves. Heat 1 Tbsp oil. Add in cloves. Sauté for 1 minute.
Turn heat down to low and
Add in milk, mustard, salt, pepper. Whisk together until the sauce thickens and the clumps are out.
Add in vinegar, whisk. Add in cheese, whisk.
Additionally you can and a little more plant based milk if you want the sauce thinned out more.
Add in pasta. Season to taste.

Instant Pot Tomato Sauce
Makes 3-4 cups

Ingredients
2 Tbsp olive oil
½ yellow onion, finely chopped
1.5 Tsp salt
2 garlic cloves, minced
2 Cups basil leaves ~15-16 leaves
1 28 oz cans of whole canned tomatoes
1 Tbsp Balsamic Vinegar
2 Tsp Dried Oregano
pepper to taste

Instructions
Select the Instant Pot 'Saute' mode and set it on 'High'.
Add oil and once it heats up add onions, garlic, and salt. Mix well.

Continue to cook until the onions soften and turn translucent

Add in basil along with tomatoes, oregano and
2 tbsp vinegar. Scrape the bottom of the pot to make sure there is nothing stuck. Hit cancel and cover the lid. Pressure cook on high for 10 minutes.

Once the cooking cycle is complete, release the pressure immediately by moving the steam valve to the venting position.

Open the lid and give the sauce a quick stir.

Use an immersion blender to coarsely puree the mixture. If using a blender, allow the marinara sauce to cool down for at least 10 minutes before pureeing it.

If your sauce is too tart use sugar to balance it out. I would start with a teaspoon of sugar and use it as needed.