Creamy dairy-free alfredo
What delivers comfort and satisfaction better than pasta? Creamy pasta, of course. This dairy-free Alfredo with silken tofu offers company-worthy elegance while being quick and simple enough for a busy weeknight, and it’s ready in just 20 minutes.
Silken tofu blends with sautéed garlic and onion, nutritional yeast, and a spoonful of miso paste for a rich, savory sauce with deep umami flavor. A splash of lemon juice adds bright balance, while a pinch of red pepper flakes brings a subtle kick of heat. Just blend, warm, and toss with your favorite pasta for a velvety, high-protein dinner with no cream or butter needed.
Preparation Time: 20 MinutesIngredients
- 16 ounces fettuccine or pasta of choice
- 16 ounces silken tofu
- 0.5 cup yellow onion, diced
- 3 garlic cloves
- 0.25 cup unsweetened plant milk of choice
- 0.5 tablespoon yellow or white miso paste
- 0.25 cup nutritional yeast
- 1 tablespoon lemon juice
- pinch red pepper flakes
- sea salt and black pepper to taste
- 1.5 tablespoons olive or avocado oil, or a light coating of cooking spray
Preparation
- Cook the pasta: Cook the fettuccine or pasta of choice according to package directions. Drain and set aside.
- Sauté the aromatics: While the pasta cooks, warm the oil in a large frying pan over medium heat (or lightly coat the pan with cooking spray). Add the onion and garlic and sauté for about 3 minutes, until the onion begins to turn translucent.
- Blend the sauce: Transfer the sautéed onion and garlic to a blender. Add the silken tofu, plant milk, miso paste, nutritional yeast, lemon juice, red pepper flakes, sea salt, and black pepper. Blend until completely smooth.
- Warm the sauce: Pour the sauce back into the frying pan and cook over low heat, stirring frequently, until warmed through. Taste and adjust the seasonings as needed.
- Toss with pasta: Add the cooked pasta to the pan and stir until evenly coated.
- Serve: Garnish with fresh lemon slices and parsley, if desired, and serve warm.
Tips
Shortcut aromatics: To skip sautéing, replace the fresh onion and garlic with 1 teaspoon onion powder and ½ teaspoon garlic powder.
Add vegetables or protein: Steamed broccoli, fresh or frozen peas, chopped spinach, and sautéed mushrooms add fresh color, bright flavor, and plenty of nutrients. For extra protein, toss in strips of cooked plant-based chick’n or seitan. Pick one or go for a mixed medley.
Adjust to taste: After blending, add more lemon juice for brightness, an extra teaspoon or two of nutritional yeast for a cheesier flavor, or another garlic clove for more punch.
Any pasta works: Fettuccine is classic, but penne, rigatoni, or spaghetti all pair well with this sauce.
Storage: Refrigerate leftovers in an airtight container for up to 5 days. For best results, store the pasta and sauce separately.
Reheating: The sauce thickens and separates slightly when chilled, so add a splash of plant-based milk (1 to 2 tablespoons) when reheating to bring back its creaminess. Warm in a skillet over low heat, stirring gently, or microwave in 30-second intervals, stirring after each.
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