Prep 10 mins
Cook 10 mins
I've been craving alfredo sauce lately, and this is the best non-dairy substitute I've found! Don't tell your family it contains tofu, I bet they'll never guess! The recipe is from www.veganchef.com. You can reduce the soy parmesan to make it healthier, although I wouldn't go below 1/2 cup because it does add a lot of the flavor.
- 1 (12 1/3 ounce) packagemori-nu firm silken tofu (I use light) or 1 (12 1/3 ounce) package extra-firm silken tofu (I use light)
- 2 cups soymilk (or other non-dairy milk of choice) or 2 cups rice milk (or other non-dairy milk of choice)
- 1 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1 pinch cayenne pepper (optional)
- 1 pinch ground nutmeg
- 1 cup vegan parmesan cheese
- In a food processor or blender, place all of the ingredients, except the soy parmesan cheese, and blend for 2 minutes to form a smooth puree.
- Transfer the mixture to a small saucepan and cook over low heat while stirring constantly until warmed through (I turned it up to medium and it was fine).
- Remove the saucepan from the heat and stir in the soy parmesan cheese.
- Taste and adjust the seasonings, as needed.
- Use as a sauce for pasta, vegetables, or grains.
A really tasty and versatile sauce that could be used with whatever pastas and vegetables you fancied using it with! I used firm silken tofu, soy milk, 1/2 onion minced and 2 cloves garlic minced (rather than the onion and garlic powders, but these would be a great option if time was short), less than a 1/4 teaspoon of salt (taste preference) and I omitted the cayenne pepper (taste preference) and I added a grinding of black pepper. I couldn’t track down vegan parmesan, so I used 3/4 cup of ordinary parmesan. Easy to follow instructions, and there are so few steps! In step two, I added a cup of finely sliced button mushrooms, and kept the sauce over the heat, while stirring, for a good 5 minutes until I was satisfied that the mushrooms (and minced onion and garlic) were cooked, then I added a packet of thoroughly thawed and squeeze-dried spinach. After adding the parmesan, I folded my sauce through some angel hair pasta. Thank you for sharing this recipe, Kree! I just LOVED it, and will be playing around with it and using it heaps more in the future. Next time, I’ll also be thinking seriously about what herbs I could add! Probably thyme and oregano!
This is the first time I ever cook with tofu and non-dairy... I had a friend who is luctos and was amazed by this recipe.. I grilled some chicken and added to it and it was out of this world. Thank you
The flavor was great, but the sauce was a little thin. However, my meat-loving DH ate it happily. I think next time I make it, I am going to use a less soy milk--like only 1 to 1.5 cups.