This tofu alfredo pasta sauce recipe is a creamy vegan fettuccine alfredo, made lighter and healthier. Dairy free, gluten free, and high protein.
This creamy alfredo sauce is made from silken tofu to give it richness and texture, and delicious spices & garlic for an amazing flavor and taste.
This tofu alfredo sauce recipe is a total vegan comfort food, that is so much healthier than a restaurant sauce. I absolutely love tofu, and I can’t believe it took me so long to come up with this recipe.
This creamy decadent pasta is ready in about 20 minutes, and the sauce is made right in the blender.
We gave this one a full 10/10 for flavor! It was SO good with a big side salad and garlic bread. Even if you don’t love tofu – you have to give this one a shot.
This Tofu Alfredo Recipe Is:
- Decadent
- Rich
- Creamy
- Garlicky
- Saucy
- Healthy
- Vegan, Gluten Free, Dairy Free
Make Fettuccine Alfredo Sauce Vegan for a Healthy Version
This vegan fettuccine alfredo sauce is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family.
I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.
What’s In Vegan Alfredo?
- Garlic, Parsley, Cashews – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- Gluten Free Fettuccine Pasta – I love a good classic fettuccine noodle to go with this creamy alfredo sauce. I used a gluten free pasta for this, but you can use different type or or a bean pasta instead too!
- Shelf Stable Tofu – I have been LOVING these shelf-stable tofu packs from Amazon. I literally have 3 cases of them in my pantry as we speak. They are an inexpensive and healthy way to get some plant protein in. The texture of this extra firm tofu is perfect for this recipe, no pressing required!
- Herbs de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
- Nutritional Yeast: not to be confused with bread baking yeast, nutritional yeast has a cheesy nutty umami flavor which is great in all kinds of dishes – I even sprinkle it on fresh popped pop corn and WOW! Also great in soups and sauces of all kinds.
The Best Blender for the Job
I’ve owned a lot of blenders, but my Vitamix is definitely the best one I’ve owned. This high-speed blender will blend even the toughest of ingredients into pulp.
I prefer using my blender to my food processor for sauces like this or homemade hummus, as it’s much easier to clean the Vitamix. This is definitely one kitchen appliance we use on a daily basis!
How Do I Make Vegan Alfredo Sauce Recipe?
- In a large pot, boil water and place pasta in the pot. Cook according to package instructions.
- In a blender, add the tofu, garlic, cashews, herbs de Provence, soup base, and nutritional yeast. Once pasta is done cooking, carefully add 1 cup of the pasta water to the blender. Blend on high for 1 to 2 minutes until ingredients are well combined.
- Drain the pasta and toss with the sauce. Stir in parsley and add salt and pepper to taste. Enjoy!
More Creamy Vegan Pasta Recipes You’ll Love!
Creamy Garlic Pasta Shells Recipe (Vegetarian, Gluten Free, Vegan)
Roasted Carrot Mac and Cheese Recipe (Vegan, Gluten Free, Dairy Free)
Peanut Udon Noodles Recipe (Vegetarian & Vegan)
Creamy Mushroom Tetrazzini Recipe (Dairy Free, Vegan, Vegetarian)
Pumpkin Lentil Pasta Recipe (Vegetarian, Gluten Free, Vegan)
Get the Same Ingredients for this Tofu Alfredo Pasta Recipe
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
As always, if you make this vegan tofu alfredo pasta sauce recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!
Tofu Alfredo Pasta Sauce
Ingredients
- 1 16-ounce package fettuccini or other long pasta, use gluten free if needed
- 2 tablespoons olive oil
- 1 12-ounce block silken tofu
- 2 cloves garlic
- 2 tablespoons raw cashews
- 1 teaspoon herbs de Provence
- 1 cup No-Salt-Added Vegetable Stock or 1 teaspoon soup base
- 1 tablespoon nutritional yeast
- 1 cup pasta cooking water
- 1 cup fresh parsley
- Himalayan Sea Salt and Pepper to Taste
Instructions
- In a large pot, boil water and place pasta in the pot. Cook according to package instructions.
- In a blender, add the olive oil, tofu, garlic, cashews, herbs de Provence, bouillon cube/soup base, and nutritional yeast. Once pasta is done cooking, carefully add 1 cup of the pasta water to the blender. Blend on high for 1 to 2 minutes until ingredients are well combined.
- Drain the pasta and toss with the sauce. Stir in parsley and add salt and pepper to taste. Enjoy!
Notes
Save Money on Groceries, Pantry Staples, and Cleaning Supplies!
I love shopping for healthy groceries and pantry staples through Thrive Market - they sell non-toxic cleaning supplies, natural beauty products, and pantry staple groceries (even wine!) at a super discounted price. We get Thrive Market boxes every month and love picking out our favorite seasonal staples for delivery. Join Thrive Market & get 30% off your purchase & a $60 free gift!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
Pingback:Satay Tofu Recipe (Vegan/Vegetarian)
Pingback:White Wine Mushroom Pasta Sauce Recipe (No Cream!) #shorts #recipes - Foodche
Pingback:General Tso Tofu Recipe (High Protein, Vegan)