Tofu "alfredo" Sauce
photo by Swirling F.
- Ready In:
- Cook pasta per package directions.
- Whiz the rest of the ingredients in a blender until smooth.
- Pour over hot pasta and mix well.
Questions & Replies
Do you mean dry Butter Buds powder or the liquid made-up sauce? I have some old cookbooks that use the sauce as the equivalent to the same amount of margarine. I need to drastically cut back on my fat intake to unwreck my health so I have plenty of Butter Buds dry mix on hand (will probably use almond milk instead of water to make the sauce).
Made this the other night as an experiment. My daughter and I were skeptical, but I needed a dairy-free option for my mother who is on a doctor-recommended dairy-free diet right now. I made a few tweaks, detailed below, but we were shocked at how good this turned out. She said had she not already known this was vegan, she would have sworn it was traditional alfredo sauce. Everyone loved it! One of the perks to this recipe is how EASY is was to make. Thank you, Tish! Tweaks: I found that 1/2 cup vegetable broth was not enough liquid by a long shot, so I added about 2 cups total. I drained my tofu before adding it and perhaps that was why I needed so much broth. Other changes I made were adding three cloves of garlic, about a tsp of lemon pepper, an extra tbsp of vegan margarine, and juice from 1/2 a lemon. I used fresh basil and Go Veggie vegan parmesan cheese.
I thought this was very good. I really liked the flavor of the sauce on its own. I used tsp of basil, and a tsp of an Italian blend I have called "Roman Holiday Seasoning" which added a nice flavor. I did need to add some salt once I tossed the sauce with the cooked pasta. I used tri-colored gemelli instead of fettuccine, just because that's what was on hand. The leftovers were a little dry, so I mixed in some sauted spinach, which seemd to work quite nicely. Thanks for a great dairy free alternative to an old favorite, AND for introducing me to buying nutritional yeast in bulk!!
I almost never write reviews, but this recipe is outstanding! Honestly this has become a staple for me and my husband. We eat vegetarian at home and try to be vegan when possible. This recipe is delicious and quick to make even on a weeknight. Some tweaks that I tend to make: - Half the pasta and add vegetables like peas, brocolli - Add 2 Italian seitan sausages (Tofurky brand is my personal fav) Really anything goes this recipe is amazing!
I love to throw in a bunch of spinach and make this even more healthy. Today I tried it on pizza and was thrilled. (I cooked a brown rice pizza crust while sauteing button mushrooms and making this sauce. When the crust was done, I put the sauce on it, slightly warmed, and added the mushrooms. Magnifique!
I found that 1/2 cup vegetable broth was not enough liquid by a long shot, so I added about 2 cups total. I drained my tofu before adding it and perhaps that was why I needed so much broth. Other changes I made were adding three cloves of garlic, about a tsp of lemon pepper, an extra tbsp of vegan margarine, and juice from 1/2 a lemon. I used fresh basil leaves and Go Veggie vegan parmesan cheese (not sure what other brands there are but this actually tasted like parmesan so I thought I'd mention the specific brand)
Excellent! Made this last night and Wife and I both loved it. Used flax milk instead of broth and tasted after blending, found that it needed the sodium from the broth so added condensed broth which made it too thin. Put on stovetop and added flour to thicken. Turned out fantastic; not sure what happened to the reviewer who had it turn to liquid when they heard it
My husband and I are ADDICTED to this sauce! Wow. I have made it with both soft and firm tofu with equal success. I also typically use cheese instead of the nutritional yeast, and keep forgetting to buy basil, so have used garlic salt and this sauce is amazing every time. It's a new staple in our house and we ALWAYS have some ready in the refrigerator! Thanks for a recipe that I have been giving to everyone!!!
I just halved it and it was pretty good!! I too used fresh onions and salt and pepper, parm cheese instead of the yeast (didn't have any) and homemade stock. I added a little more liquid as it was very thick and creamy. I also added some hot sauce and liquid smoke as suggested. I will be making this again Thanks!
RECIPE SUBMITTED BY
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again