METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Easy Vegan Roasted Garlic Alfredo
2019-09-04
https://www.metro.ca/userfiles/image/recipes/sauce-alfredo-vegetalienne-ail-11102.jpg
PT20M
PT15M
PT35M
Place chopped garlic in a large dry non stick skillet set over low heat. Cover with a lid to slowly steam the garlic as it dry roasts; stir occasionally, about 10 minutes.Add olive oil and onion and cook further 2 minutes on medium high heat until onions have softened.Meanwhile, in a large bowl, whisk together tofutti and 1/4 cup almond beverage to remove all lumps; add remaining almond beverage, bouillon powder, lemon juice, cornstarch, dry mustard powder, salt and pepper.Pour into skillet with garlic and onions; simmer stirring frequently over high heat until thickenedAdd chopped parsley and toss with noodles to combine.Garnish with parsley leaves if desired.For Cashew “Parmesan”:In a blender, pulse together cashews, salt, mustard powder and garlic powder to fine crumbs.Sprinkle over pasta to serve.Source: Metro
4
Metro
4
3
5
4
8 garlic cloves chopped
1 tablespoon (15 ml) olive oil
1 cup (250 ml) onion finely minced or grated
2 cups (500 ml) Silk unsweetened almond beverage
1/2 cup (125 ml) Tofutti better than cream cheese
1 tablespoon (15 ml) vegetable bouillon powder
1 tablespoon (15 ml) lemon juice
2 teaspoon (10 ml) corn starch
1 teaspoon (5 ml) dry mustard
1/2 teaspoon (1,5 ml) kosher or sea salt
1/2 teaspoon (2,5 ml) cracked black pepper
1/4 cup (60 ml) parsley chopped
1 lb (454 g) fettuccine noodles cooked al dente
parsley for garnish
cashew parmesan
1 cup (250 ml) raw cashews
1/2 teaspoon (2,5 ml) kosher or sea salt
1/2 teaspoon (2,5 ml) dry mustard
1/4 teaspoon (1,25 ml) garlic powder
Easy Vegan Roasted Garlic Alfredo
4
Accompaniments
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME
Ingredients
-
8
garlic cloves chopped
-
1 tablespoon
(15 ml)olive oil
-
1 cup
(250 ml)onion finely minced or grated
-
2 cups
(500 ml)Silk unsweetened almond beverage
-
1/2 cup
(125 ml)Tofutti better than cream cheese
-
1 tablespoon
(15 ml)vegetable bouillon powder
-
1 tablespoon
(15 ml)lemon juice
-
2 teaspoon
(10 ml)corn starch
-
1 teaspoon
(5 ml)dry mustard
-
1/2 teaspoon
(1,5 ml)kosher or sea salt
-
1/2 teaspoon
(2,5 ml)cracked black pepper
-
1/4 cup
(60 ml)parsley chopped
-
1 lb
(454 g)fettuccine noodles cooked al dente
-
parsley for garnish
-
cashew parmesan
-
1 cup
(250 ml)raw cashews
-
1/2 teaspoon
(2,5 ml)kosher or sea salt
-
1/2 teaspoon
(2,5 ml)dry mustard
-
1/4 teaspoon
(1,25 ml)garlic powder
Preparation
Place chopped garlic in a large dry non stick skillet set over low heat. Cover with a lid to slowly steam the garlic as it dry roasts; stir occasionally, about 10 minutes.
Add olive oil and onion and cook further 2 minutes on medium high heat until onions have softened.
Meanwhile, in a large bowl, whisk together tofutti and 1/4 cup almond beverage to remove all lumps; add remaining almond beverage, bouillon powder, lemon juice, cornstarch, dry mustard powder, salt and pepper.
Pour into skillet with garlic and onions; simmer stirring frequently over high heat until thickened
Add chopped parsley and toss with noodles to combine.
Garnish with parsley leaves if desired.
For Cashew “Parmesan”:
In a blender, pulse together cashews, salt, mustard powder and garlic powder to fine crumbs.
Sprinkle over pasta to serve.
Source: Metro
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
