When combined with cashews, garlic, non-dairy milk, and salt, tofu can be turned into a creamy alfredo sauce that's perfect for pasta. Unlike firmer tofu, silken tofu blends up very well without a grainy texture. That means this sauce is silky and delicious as the dairy version. Win!

Creamy Cashew Tofu Alfredo [Vegan]

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Calories

390

Serves

3-4

Cooking Time

15

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Ingredients

For the Sauce:

  • 1 13-ounce package silken tofu
  • 1 cup soy milk or other non-dairy milk
  • 1/4 cup raw cashews
  • 1 tablespoon onion powder
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

For the Garnish:

  • 1 white onion, chopped
  • 3 garlic cloves, minced
  • 2 green bell peppers, cut into thin strips
  • 1 tablespoon fresh parsley, chopped
  • 1/4 tablespoon fresh sage or 1/2 tablespoon fresh basil, chopped
  • 1/4 cup water
  • 1/4 cup cooking wine
  • 1 tablespoon fresh lemon juice
  • 1/4 cup whole wheat flour
  • 16-ounce pasta of your choice, cooked
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Preparation

  1. Blend all the sauce ingredients in a high-speed blender or food processor.
  2. Sauté the onion, garlic, and green pepper in the water in a pan over medium-high heat until the vegetables are limp and the water evaporates.
  3. Pour in the wine and lemon juice, mixing things together until everything comes to a simmer.
  4. Add the blended ingredients to the pan, whisking the mixture continuously to a gentle bubble.
  5. Gradually add the flour and continue to whisk until the sauce thickens and the lumps of flour disappear.
  6. Add the herbs and gently heat through.
  7. Remove from heat.
  8. Continue to whisk the sauce until it settles and looks smooth and thick. Ladle over cooked pasta.
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Nutritional Information

Total Calories: 390 | Total Carbs: 55 g | Total Fat: 10 g | Total Protein: 17 g | Total Sodium: 541 g | Total Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.