Prep 10 mins
Cook 5 mins
This works well as a creamy sauce for pasta. Especially useful for those unable to have dairy or tomato sauces. This is a beginning point, and maybe quite useful for Elimination Diets. For those with less restrictions, I'd suggest adding herbs and onions to taste. (I plan on developing such a recipe once I'm allowed onions again.) I've been eating this with rice & millet pasta twists.
- 12 ounces firm silken tofu, drained (but not pressed)
- 2 garlic cloves
- 1 1⁄2 teaspoons dried parsley
- 1 1⁄2 teaspoons dried basil (or herb of choice)
- 1⁄4 teaspoon paprika
- 1⁄2 teaspoon salt
- 1⁄2 cup soymilk (approximately)
- Blend the tofu, garlic, parsley, herbs, paprika, and salt. (Add any herbs you want).
- Then thin with soy milk to achieve consistency. I like mine rather thick so it coats the pasta.
- When mixed, heat thoroughly in a pan before putting on pasta. (It tends too cool too quick if just poured over pasta and quickly heated.) DON'T LET IT BOIL THOUGH! It will separate and turn pasty if you do, which just isn't pleasant.
Excellent recipe. I will never prepare a pasta sauce with cream any more. This is it. I love this recipe and it tastes great. I am trying to stay away from dairy (not that I do not like it but because it is simply unhealthy) and this simply makes me happy. I gave it a five star despite a few changes I made. I used soft tofu instead of firm. I also added nutmeg which is my secret (I guess not anymore) to any creamy dish. I also added onions and shallots that I sauteed in a little olive oil before adding the mixture. This sauce was wonderful over my Barilla whole wheat thin spaghetti. Thank you for a great and healthy recipe.
Nice, easy dairy free option. I'm getting tired of red sauce and its heartburn but being dairy free rules out most other options. This was a nice find. I use silken tofu in desserts all the time but it definitely needs a strong flavor like chocolate or peanut butter to mask it. I made this exactly as suggested but it still tasted tofu'y' till I added some nutritional yeast. It was perfect since another recipe had me buy it and I didn't like that one so the yeast has been sitting in the fridge since. This is the perfect recipe to add it to. Thanks for posting. We had it over a new red lentil pasta I found at whole foods so it was a nice combo of white sauce on red pasta. Looking forward to trying it on spinach noodles next time.
Unbelievably alfredo-y. I omitted most of the dried herbs (bc I didn't have them), used regular milk in place of soy, and otherwise just threw it into a mini food processor. And voila, add a little parm, salt & basil and, you've got yourself REAL alfredo. This is amazing.