Tofu Alfredo Pasta Sauce Recipe
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Jump to RecipeThis tofu alfredo pasta sauce recipe is a creamy vegan fettuccine alfredo, made lighter and tastier. 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 vegan homemade alfredo sauce recipe is a total vegan comfort food, and is so much better 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. It’s one of our favorite pasta recipes made with simple ingredients.
We gave this one a full 10/10 for flavor, it’s the best vegan alfredo sauce! 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
- Light
- Vegan, Gluten Free, Dairy Free
Make Fettuccine Alfredo Sauce Vegan for a Plant-Based 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 better meals for you and your family.
Ingredients for this Creamy Vegan Pasta Sauce
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Pasta – you can use a fettuccine pasta, whole wheat pasta, or even a gluten-free pasta like chickpea pasta.
- Fresh Parsley
- Garlic – I recommend fresh cloves of garlic over garlic powder.
- Tofu – I like using a silken extra firm tofu for this recipe, which gives the dish a creamy texture. The soft tofu is high in protein and
- Extra virgin olive oil – or substitute a vegan butter
- 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.
- Plant-based milk – like soy milk, coconut milk, plain unsweetened almond milk,
- Lemon Juice
- Nutritional Yeast: not to be confused with bread baking yeast, nutritional yeast has a cheesy nutty umami flavor which has a great cheesy taste. I get it online or can find it grocery stores.
- Sea salt & black pepper – a bit of salt and fresh pepper is great on this creamy pasta.
- Vegan parmesan cheese to top
Our Favorite Add-Ins to Alfredo Pasta
Red Peppers – for extra veggies and a touch of sweetness.
Vegan homemade bacon bits
Sautéed veggies like spinach, green peas, zucchini, spinach, etc.
Cayenne pepper or red chili flakes for heat
How To Make Vegan Alfredo Sauce Recipe
- In a large pot, boil water and place pasta in the pot. Cook according to package instructions.
- In a high speed blender or food processor, 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 cooked pasta and toss with the sauce. Stir in parsley and add salt and pepper to taste.
- Store leftovers in an airtight container for up to 2 days.
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)
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Tofu Alfredo Pasta Sauce
Ingredients
- 1 16-ounce package fettuccini or other long pasta, use gluten free if needed
- 2 tablespoons extra virgin olive oil
- 1 12-ounce block silken tofu
- 2 cloves garlic
- 2 tablespoons raw cashews
- 1 teaspoon Herbes de Provence
- 1 cup Vegetable Stock or 1 teaspoon soup base
- 1 tablespoon nutritional yeast
- 1 cup pasta cooking water
- 1 cup fresh parsley
- Sea Salt and Black Pepper
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!
Nutrition
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I have tried dozens of vegan alfredo sauces and this one is absolutely the yummiest with the creamiest consistency and also the easiest! Thank u!!!
I used a cup of broth and realized you must have meant the powder/cube so I had to skip the pasta water. It was satisfyingly creamy but next time I’ll add some caramelized onion and maybe roasted red pepper.
Yum! SUPER simple to whip up, and was a perfect macro friendly meal! I added mushrooms and it was delish-thanks for sharing!