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Vegan Alfredo Sauce with Silken Tofu

This vegan Alfredo sauce is super easy to make. It looks and tastes like it’s full of cream and fat but it’s not! Instead, silken tofu stands in for cream (or cashew cream) so this recipe is nut free as well.

What I Ate Wednesday Video featuring Nut-Free Vegan Alfredo Sauce

How to Make Vegan Alfredo Sauce with Silken Tofu

Just blend! Take all the ingredients (silken tofu, nutritional yeast, red chili flakes, lemon juice, vegan chicken-style bouillon powder/cube/paste, water) and just blend them until it’s silky smooth. I prefer using my stick-style blender for this job because it’s very thorough even with the small amount of ingredients.

About Silken Tofu

Don’t be afraid of silken tofu, even if you’re someone who doesn’t normally like the taste of tofu. Silken tofu is not the same as the regular stuff. It is sold in terapaks and doesn’t need to be refrigerated. It’s made with a different coagulant than regular tofu so that the resulting texture is smooth, not spongy. When it’s blended up, it becomes super creamy and doesn’t have much of a flavour so you can add whatever seasonings you like. Use extra firm for a thicker consistency and the regular firm for something a bit lighter. One mainstream brand available widely is Morinu.

vegan-silken-tofu-alfredo-sauce-mushroom-macaroni

 

Make this Gluten-free

This recipe happens to be gluten-free, as long as you choose gluten-free bouillon powder/cubes. I use vegan chicken-style cubes or bouillon paste as a shortcut to getting the full-bodied flavour of stock without having to cook it from scratch. It tastes like you spent hours boiling down a broth but in reality, this recipe is as much work as turning on a blender.

Add Pasta!

Choose any pasta noodle that you’d like with this sauce. If you’re feeling adventurous, why not make your own fresh pasta? It’s easy; check out this recipe for vegan fresh pasta. You don’t even need a pasta making machine.

If you’re not into tofu, you can also make a creamy alfredo sauce with avocado. Find that recipe here.

The Inspiration for my Silken Tofu Alfredo Sauce

I came up with this when I was craving pasta alfredo but was out of cashews. I had been hooked on a recipe from The 30-Day Vegan Challenge by Colleen Patrick-Godreau and probably had been overdoing it on the fat. Don’t get me wrong, there’s nothing wrong with having some healthy fats from nuts in reasonable portions…but I am not always reasonable when it comes to creamy pasta!

Printable Recipe for Vegan Alfredo Sauce (Nut free)

Yield: about 1 cup

Vegan Alfredo Sauce with Silken Tofu

Vegan Alfredo Sauce with Silken Tofu

This creamy vegan white sauce tastes like it's full of dairy cream and fat but it's not! Silken tofu gives this sauce a rich, full-bodied texture but with no cholesterol and only 2 grams of fat per serving.

Keep it simple or dress it up with other herbs and spices. Best of all, it only takes a few minutes to blend together. Just toss it with cooked pasta, heat through and serve!

Prep Time 3 minutes
Total Time 3 minutes

Ingredients

  • 6oz silken tofu (half a box of Morinu, 180g)
  • 2 tablespoons water
  • 1 tablespoon nutritional yeast
  • 1 teaspoon lemon juice
  • 1 clove garlic
  • 1 teaspoon vegan chicken-style bouillon paste / powder / cube
  • 1/2 teaspoon red chili flakes (optional)

Instructions

  1. Combine all the ingredients. If using a high-powered blender, you may not need to add water. Blend until smooth.
  2. Add this sauce to pasta and heat on medium to warm up. The sauce will thicken after resting a few minutes. Enjoy!

Notes

  1. Adjust this sauce to your own tastes! Add salt and pepper to taste, reduce or leave out the red chili flakes, or use a different kind of bouillon. It's all up to you.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 76Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 251mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 9g

Nutritional Information automatically calculated by a plugin and may not be correct.

Showing 8 comments
  • farina
    Reply

    can i skip the yeast?it’s hard to find any nutritional yeast in malaysia.

    • Mel
      Reply

      Hi farina, actually I managed to find Radiant nutritional yeast easily at the organic supplements section in major supermarkets such as Cold Storage and Jaya grocer 🙂 it’s a good ingredient for vegans as it contains vitamin B12 plus it’s quite tasty and lasts long.

      • Amanda
        Reply

        Just popping it at random because I feel I should note that the B12 in nutritional yeast is added; it doesn’t occur naturally. It is no different from taking a B12 supplement. In fact, it’s cyanocobalamin, the worst kind of supplemental B12, as it is artificial. Anyone with a MTHFR mutation can’t break down that kind of B12 hardly at all, so it does more harm than good.

        You’re better off just taking a supplement – preferably a different kind, like adenocobalamin or something.

      • Maria
        Reply

        I’ve tried this but idk why it always stays kinda chocky for me…maybe I should poor more liquid in it I didn’t know I should add water but next time Ill try.

        • Mary
          Reply

          Hi Maria,
          It could be that you need more liquid for your blender if it won’t blend it completely. I also like to add a little olive oil which makes it more creamy. Hope that helps!
          Cheers,
          Mary

  • Sophia Williams
    Reply

    Absolutely love this. Thank you

    • Mary
      Reply

      Yay! You’re most welcome, Sophia. Thanks so much for your comment!
      Cheers,
      Mary

  • Lillie
    Reply

    Delicious and so simple!! 5 stars! I added a bit more pasta water and will use less chilli flakes next time

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