Creamy Vegan Alfredo Sauce
This ultra creamy Tofu Pasta Sauce is rich, velvety, and packed with 25g of plant-based protein per serving! It’s an easy, dairy-free alternative that comes together in minutes—just blend, heat, and toss with your favorite pasta!
Servings: 4 servings
Ingredients
- ½ pound pasta
- 1 block silken tofu about 15oz*
- 1 cup plant based milk
- 2 tablespoons lemon juice
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 4 tablespoons nutritional yeast or sub for parmesan cheese/ vegan parmesan
- Salt and pepper to taste I added 1/2 tsp of salt and 1/2 tsp of pepper
- 3 tablespoons hemp hearts
Instructions
- Cook pasta according to package directions.
- Add the remaining ingredients to a blender or food processor and blend until creamy and smooth with no lumps remaining.
- Pour the sauce in a medium saucepan or skillet and heat over medium until warmed through. Toss in cooked pasta until the pasta is fully covered in the sauce.
- Serve and enjoy! I served mine with fresh basil and some diced sun dried tomatoes.
Notes
This would technically work with other types of tofu but if you want it silky smooth, I suggest using silken tofu for this sauce!
Nutrition
Calories: 347kcal | Carbohydrates: 51g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 27mg | Potassium: 398mg | Fiber: 5g | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 3mg
