Tofu Alfredo Pasta Sauce
This tofu alfredo pasta sauce recipe is a creamy vegan fettuccine alfredo, lighter and tastier. Dairy free, meatless, and high protein. This creamy alfredo sauce is made from tofu to give it richness and texture, and delicious spices & garlic for an amazing flavor and taste.
Servings: 6 servings
Calories: 295kcal
Cost: $3
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
Calories: 295kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 849IU | Vitamin C: 14mg | Calcium: 20mg | Iron: 1mg