All you need is 15 minutes and 1 pot to make this creamy vegan alfredo sauce recipe. A creamy, nut free, low fat, healthy vegan family recipe. Smoother it over sauteed veggies and gluten free gnocchi for a winning kid approved dish.
Set a large pot of water to boil. Then in another large pot over medium heat saute the chickpeas in some olive oil (or water). Then add in the rest of the veggies, water, salt and half the lemon juice. Cover and cook until the veggies start to soften. About 5 minutes.
Then add in the remaining ingredients (except the tapioca mixture). Stir and cook uncovered for 5 minutes. Then add in the tapioca mixture, reduce the heat and simmer for another 5 minutes to allow the sauce to thicken.
Meanwhile, add the gnocchi to the boiling water. Once it floats to the top use a slotted spoon to pick them up and add them to the alfredo saucepot. Once they are all in, mix well and remove from the heat.
Viola, ready to enjoy. This pasta will keep in the fridge for 3 days if there are any leftovers