Aug. 11, 2008
Fat-Free Vegan Alfredo Sauce Recipe
I do dream in pasta. This lovely vegan alfredo is rich and creamy (just like it should be!) but virtually fat-free... It's great tossed with pasta, zucchini, peas or as a dipping sauce for whole wheat bread, toasted.
This sauce is really creamy and adds a nice boost of protein to an otherwise very high carb dish. I love dipping fresh toasted bread in it and also jazzing my pasta dish up with peas and broccoli. Also try adding fresh tomatoes over top in the summer for a nice, refreshing pasta dish.
12 ounces silken tofu
1 cup plant-based milk
¼ tsp nutmeg
⅛ tsp garlic powder
⅛ tsp onion powder
½ cup nutritional yeast
2 tbsp whole wheat pastry flour
2 cups whole wheat pasta, cooked
Blend tofu with non-dairy milk, nutmeg, garlic, onion and a light dash of cayenne pepper (optional, or alternatively, add a drop or two of hot sauce) until smooth and creamy. Transfer mixture to a saucepan and whisk in nutritional yeast, flour and 1 tbsp vegan parmesan. Cook over medium heat and allow to thicken. Taste, addong salt and black pepper to taste and adjusting other seasonings (more Parmesan, more garlic, etc) as desired. Toss with 2-3 cups of cooked whole wheat or brown rice pasta and vegetables if using. Serve immediately.