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 Alfredo comes together in an instant and is perfect when you're in the mood for a rich and creamy pasta dish. The sauce is also great over cooked broccoli or served as an appetizer with crusty bread. I like to add 2 cups of cooked peas to this recipe for added nutrition and overall presentation.
⅛ tsp garlic powder
⅛ tsp onion powder
8 ounces whole wheat pasta, uncooked
12 ounces mori-nu tofu, extra firm
1 cup nondairy milk
¼ tsp nutmeg
⅛ tsp salt
a dash of black pepper
a dash of cayenne pepper
½ cup nutritional yeast
1 tbsp vegan parmesan (optional)
2 tbsp fresh parsley, minced (optional)
Cook pasta according to package directions, then drain and set aside. Combine tofu, plant-based milk, garlic and onion powders, nutmeg, salt, pepper, and cayenne pepper in a food processor and blend until smooth and creamy. Transfer to a saucepan and whisk in nutritional yeast and vegan Parmesan if using. Heat sauce over medium heat and allow it to thicken. Taste, adjusting seasonings and vegan Parmesan as needed. Add pasta and peas or other vegetables, if using, and stir to coat. Garnish with fresh pepper, parsley, and homemade Bacon Bits (you can find a recipe in The Happy Herbivore Cookbook on page 137).