Creamy Vegan Alfredo Sauce Without Cashews
Make a rich, silky, dairy-free Alfredo sauce quickly. This recipe skips cashews and coconut milk, delivering a satisfying, traditional texture perfect for fettuccine.
- Prep Time: 10 min
- Cook Time: 5 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 cup firm tofu, pressed
- 1 cup unsweetened soy milk (or other neutral plant milk)
- 4 cloves garlic
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
Instructions
- Combine the pressed tofu, soy milk, garlic, nutritional yeast, lemon juice, olive oil, Dijon mustard, salt, pepper, and nutmeg in a high-speed blender.
- Blend on high speed until the mixture is completely smooth and creamy. Stop and scrape down the sides as needed to incorporate all ingredients.
- Pour the sauce into a small saucepan.
- Heat the sauce over medium-low heat, stirring constantly, until it is hot and slightly thickened. Do not boil.
- Taste the sauce and adjust salt or pepper if necessary.
- Toss immediately with cooked fettuccine pasta or serve over your preferred dish.
Notes
- For a ‘Copycat Olive Garden Vegan Alfredo’ flavor, add 1/2 teaspoon of onion powder to the blender.
- If you prefer a thinner sauce, add more soy milk, one tablespoon at a time, while blending.
- This sauce is naturally gluten free when served with gluten free pasta.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 2
- Sodium: 350
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 12
- Cholesterol: 0