Creamy Silken Tofu Pasta Sauce (Vegan Alfredo)
This creamy and decadent sauce whips up in under 10 minutes, for the perfect weeknight meal.
Servings 4
Calories 161kcal
Equipment
- Blender (or immersion blender)
Ingredients
- 8 ounces pasta
- 1 cup pasta water, divided
- 1 (~12.3 ounce) block extra firm silken tofu
- ¼ cup lemon juice (juice of about ½ - 1 lemon)
- ¼ cup nutritional yeast
- 3 Tablespoons olive oil
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon fresh cracked black pepper
- ¼ teaspoon garlic powder (or two cloves fresh garlic)
- ¼ teaspoon onion powder (or ½ a fresh onion, sautéed)
Instructions
- Cook pasta per package directions (or 1-2 minutes less than instructions for al dente pasta) in salted water. When the pasta has cooked for several minutes, remove 1 cup of pasta water.
- Add all ingredients, including ½ cup of the pasta water, to a blender and blend until smooth, scraping down the sides of the blender jar intermittently.
- When the pasta has finished cooking, strain but do not rinse it. Instead, return it back to the pot and pour the sauce over top.
- Stir until the sauce has thoroughly coated the pasta. If the sauce seems too thick, add some more pasta water. If it seems too thin, heat the pasta over medium heat until it thickens.
- Divide pasta into four servings, optionally add garnishes, and serve.
- Store leftover pasta in the fridge for 4-5 days or the freezer for up to 3 months.
Notes
- Nutrition facts are calculated without pasta or garnishes. Nutrition facts may vary based on ingredients and brands used.
Nutrition
Calories: 161kcal | Carbohydrates: 5g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 215mg | Potassium: 127mg | Fiber: 1g | Vitamin C: 9mg | Calcium: 117mg | Iron: 1mg
