Silken Tofu Pasta Sauce: Easy Creamy Vegan Alfredo
Craving creamy pasta? This easy silken tofu pasta sauce is your protein-packed vegan Alfredo solution! Ready in 15 mins & tastes delicious. Get the recipe!
Ingredients
- 1 block firm silken tofu 14-ounce or 400g, drained
- ½ cup nutritional yeast for cheesy flavor
- 3 cloves garlic peeled
- 2 tablespoons fresh lemon juice
- ½ cup unsweetened plant milk almond, soy, or oat milk work well
- 1 teaspoon sea salt or to taste
- ½ teaspoon black pepper freshly ground, or to taste
- Pinch freshly grated nutmeg optional, but recommended for classic Alfredo flavor
- 1 tablespoon olive oil optional, for sautéing or extra richness
- 1 pound pasta of choice fettuccine, spaghetti, or penne recommended
- ½ cup reserved pasta water as needed for thinning the sauce
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
- Prepare the Sauce: While the pasta is cooking, combine the drained silken tofu, nutritional yeast, peeled garlic cloves, fresh lemon juice, unsweetened plant milk, sea salt, black pepper, and optional nutmeg in a high-speed blender. Blend until completely smooth and creamy, scraping down the sides as needed. Taste and adjust seasonings if necessary.
- Warm the Sauce (Optional): If desired, heat the olive oil in a large skillet or saucepan over medium heat. If you want a hint of sautéed garlic flavor, you can briefly cook an extra minced garlic clove here for 30 seconds before adding the sauce. Pour the blended tofu sauce into the skillet and warm gently for 2-3 minutes, stirring constantly. Do not bring to a rapid boil.
- Combine and Serve: Add the cooked and drained pasta directly to the skillet with the warmed sauce. Toss thoroughly to coat the pasta evenly. If the sauce is too thick, add reserved pasta water, 1-2 tablespoons at a time, until the desired creamy consistency is reached.
- Serve immediately, garnished with fresh parsley or vegan parmesan if desired.
Notes
Consistency Adjustment: If your sauce is too thick after blending, add a little extra plant milk or reserved pasta water, one tablespoon at a time, until it reaches your desired creaminess.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The sauce may thicken upon cooling; simply reheat gently on the stovetop with a splash of water or plant milk to restore creaminess.
Variations: For a richer sauce, add 1 tablespoon of vegan butter or a tablespoon of raw cashew cream (soaked and blended cashews) to the blender. For a cheesy boost, add a tablespoon of miso paste.
