Alfredo Sauce

Vegan Alfredo Sauce

I guess I’m on a pasta roll. There’s nothing that says rich and decadent like a cream sauce – and I’ve been missing fettuccine Alfredo ever since I went vegan.  I just never really considered the idea that I could replicate it. The base is not only cream and butter but parmesan cheese.

So when I ran across this Silk recipe my eyes about popped out. It looked so simple! It’s already vegan but I made a few modifications and the result was creamy dreamy Alfredo deliciousness. This would be absolutely amazing with sauteed mushrooms (and it was really good with sliced Kalamata olives too!). This vegan Alfredo sauce makes a lot so it’s great for several people or leftovers.

Vegan Alfredo Sauce

Vegan Alfredo Sauce

  • 1 package soft or silken tofu, drained
  • 2 cups non-dairy milk of choice (I used original almond milk and it worked great)
  • 1/4 cup original Earth Balance buttery spread
  • 2 Tbs coconut oil
  • 2 Tbs Earth Balance garlic herb spread
  • 2 Tbs white wine
  • 1 Tbs onion powder
  • 2 cloves garlic, minced
  • 1 tsp sea salt
  • 1 tsp fresh ground black pepper
  • 1 Tbs nutritional yeast (optional, for a bit of cheesier flavor)
  • 1/4 tsp nutmeg
  • 3 Tbs cornstarch, dissolved in cold water
  • fresh herbs for garnish (chives or parsley are delicious)

Blend tofu and non-dairy milk in blender until smooth.

Over medium heat, melt buttery spread, coconut oil and garlic herb spread in saucepan.  Once melted, stir in white wine, tofu mixture, minced garlic, onion powder, nutritional yeast (if using), sea salt, pepper and nutmeg.  Bring to a boil.

Whisk in cornstarch mixture.  Allow sauce to thicken, letting it slowly bubble but not returning to full boil.  When it’s reached desired consistency, remove from heat and toss with pasta noodles.  Serve garnished with fresh herbs.

Creamy Vegan Pasta Sauce

I didn’t use fettuccine noodles since I’m trying to limit my gluten intake, so this is with my favorite quinoa pasta.  Feel free to use any kind of noodles you want, or try this sauce on veggies or potatoes, it’s amazing.  Creamy and tastes almost exactly how I remember dairy-based Alfredo sauce.

Creamy Vegan Alfredo Sauce

Printable version:

Vegan Alfredo Sauce
 
A rich and creamy vegan Alfredo Sauce, great over pasta, rice, potatoes or vegetables.
Author:
Recipe type: Entree
Serves: 4-6
Ingredients
  • 1 package soft or silken tofu, drained
  • 2 cups non-dairy milk of choice (I used original almond milk and it worked great)
  • ¼ cup original Earth Balance buttery spread
  • 2 Tbs coconut oil
  • 2 Tbs Earth Balance garlic herb spread
  • 2 Tbs white wine
  • 1 Tbs onion powder
  • 2 cloves garlic, minced
  • 1 tsp sea salt
  • 1 tsp fresh ground black pepper
  • 1 Tbs nutritional yeast (optional, for a bit of cheesier flavor)
  • ¼ tsp nutmeg
  • 3 Tbs cornstarch, dissolved in cold water
  • fresh herbs for garnish (chives or parsley are delicious)
Instructions
  1. Blend tofu and non-dairy milk in blender until smooth.
  2. Over medium heat, melt buttery spread, coconut oil and garlic herb spread in saucepan. Once melted, stir in white wine, tofu mixture, minced garlic, onion powder, nutritional yeast (if using), sea salt, pepper and nutmeg. Bring to a boil.
  3. Whisk in cornstarch mixture. Allow sauce to thicken, letting it slowly bubble but not returning to full boil. When it's reached desired consistency, remove from heat and toss with pasta noodles. Serve garnished with fresh herbs.

 What’s your favorite vegan pasta sauce? Share in the comments!

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