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Nutrition Facts
Serving Size 1 cups 211g Recipe makes 4 cups) The following items or measurements are not included below: vegan parmesan cheese
Calories 121
Calories from Fat 42		(35%)
Amount Per Serving		%DV
	Total Fat 4.7g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 389mg		16%
Potassium 330mg		9%
Total Carbohydrate 8.9g		2%
	Dietary Fiber 1.8g	7%
	Sugars 2.0g
Protein 11.6g		23%
how is this calculated?

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Non-Dairy Alfredo Sauce

Recipe #88320 | 20 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Kree
Apr 5, 2004

I've been craving alfredo sauce lately, and this is the best non-dairy substitute I've found! Don't tell your family it contains tofu, I bet they'll never guess! The recipe is from www.veganchef.com. You can reduce the soy parmesan to make it healthier, although I wouldn't go below 1/2 cup because it does add a lot of the flavor.

4 cups (change servings and units)

Ingredients

1 (12 1/3 ounce) package mori-nu firm silken tofu or extra-firm silken tofu (I use light)
2 cups soymilk or rice milk (or other non-dairy milk of choice)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 pinch cayenne pepper (optional)
1 pinch ground nutmeg
1 cup vegan parmesan cheese

Directions

1
In a food processor or blender, place all of the ingredients, except the soy parmesan cheese, and blend for 2 minutes to form a smooth puree.
2
Transfer the mixture to a small saucepan and cook over low heat while stirring constantly until warmed through (I turned it up to medium and it was fine).
3
Remove the saucepan from the heat and stir in the soy parmesan cheese.
4
Taste and adjust the seasonings, as needed.
5
Use as a sauce for pasta, vegetables, or grains.

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Featured Reviews for This Recipe

From: bluemoon downunder

On Nov 14, 2005

A really tasty and versatile sauce that could be used with whatever pastas and vegetables you fancied using it with! I used firm silken tofu, soy milk, 1/2 onion minced and 2 cloves garlic minced (rather than the onion and garlic powders, but these would be a great option if time was short), less than a 1/4 teaspoon of salt (taste preference) and I omitted the cayenne pepper (taste preference) and I added a grinding of black pepper. I couldn’t track down vegan parmesan, so I used 3/4 cup of ordinary parmesan. Easy to follow instructions, and there are so few steps! In step two, I added a cup of finely sliced button mushrooms, and kept the sauce over the heat, while stirring, for a good 5 minutes until I was satisfied that the mushrooms (and minced onion and garlic) were cooked, then I added a packet of thoroughly thawed and squeeze-dried spinach. After adding the parmesan, I folded my sauce through some angel hair pasta. Thank you for sharing this recipe, Kree! I just LOVED it, and will be playing around with it and using it heaps more in the future. Next time, I’ll also be thinking seriously about what herbs I could add! Probably thyme and oregano!

6 people found this review helpful

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From: Debbie R.

On Nov 5, 2006

The flavor was great, but the sauce was a little thin. However, my meat-loving DH ate it happily. I think next time I make it, I am going to use a less soy milk--like only 1 to 1.5 cups.

1 person found this review helpful

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