Best Creamy Vegan Alfredo Sauce: No Cashews or Coconut Milk
Make a rich, silky vegan alfredo sauce using simple ingredients like tofu and soy milk. This recipe delivers the classic creamy texture without nuts or coconut, making it a quick and satisfying dairy-free pasta sauce.
- Prep Time: 10 min
- Cook Time: 5 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Blender/Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 block (14 oz) firm or extra-firm tofu, pressed
- 1 cup unsweetened soy milk (or other neutral plant milk)
- 1/4 cup nutritional yeast
- 2 cloves garlic
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Pinch of nutmeg
Instructions
- Drain and press the tofu to remove excess water. This step is important for a thick sauce.
- Combine the pressed tofu, soy milk, nutritional yeast, garlic, lemon juice, olive oil, Dijon mustard, salt, pepper, and nutmeg in a high-speed blender.
- Blend on high speed until the sauce is completely smooth and creamy. Stop and scrape down the sides as needed.
- Taste the sauce and adjust salt or lemon juice if necessary.
- Pour the sauce into a small saucepan and heat gently over medium-low heat, stirring constantly until warmed through. Do not boil.
- Toss immediately with your favorite cooked pasta, such as fettuccine.
Notes
- For a richer flavor, sauté the garlic in the olive oil for one minute before blending.
- If you need a thicker sauce, simmer it uncovered for a few extra minutes after heating.
- This sauce pairs well with simple vegetable additions, making it a great alternative to relying on meal delivery companies for quick dinners.
- If you are interested in other quick dinner ideas, look into meal planning strategies.
Nutrition
- Serving Size: 1/4 of sauce
- Calories: 220
- Sugar: 2
- Sodium: 450
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 14
- Cholesterol: 0