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Flawless Alfredo

What you need: 

12-oz soft silken tofu (such as Mori-nu)
1/3 cup plain soy milk
1/3 cup pine nuts or cashews
1/2 - 1 tablespoon olive oil
3 tablespoons melted vegan margarine
2-3 cloves garlic, minced (or 1/2 teaspoon garlic powder)
3/4 teaspoon salt
1/2 teaspoon lemon juice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/2 cup sliced fresh portabella mushrooms, optional

What you do: 

In a food processor, grind the nuts to a paste, drizzling in the olive oil as needed, until it's as smooth as humanly (or mechanically) possible (don't fret if it's a little grainy).
Crumble in the tofu and blend until smooth. Pour in the soy milk & blend until creamy. Add the garlic, salt, lemon juice, nutmeg & black pepper and puree until well-blended.
If you decide to use mushrooms, sauté them in a little olive oil until tender, about 3 minutes, then transfer them to the food processor. Pulse a few times, just enough to chop the mushrooms and blend them into sauce so that all is evenly incorporated.
Pour the alfredo into a saucepan and cook over medium heat, stirring frequently, until just hot; or you can store it in the fridge in a sealed container until ready to use (use within 2 days of preparation).

Preparation Time: 
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this was delicious. i did not use the EB or olive oil due to restricting free oils, and it was still wonderful. It's actually really close in taste to that non-vegan stuff in a jar. i will make this again and again.


OMG!!! This is soo good. I was worried at first that it was going to be tofu-y from one of the other reviews. Totally not the case. One you get all the ingredients in there is tastes wonderful. I made it plain, with mushrooms, and with some drained frozen spinach, Sooo good!


I loved this recipe. i've been trying to find a recipe that didn't require nutritional yeast and/or the cheese substitutes becasue i'm not very fond of them. this was great though. thanks for posting.


this was okay it tasted very tofu-ey but was a decent sauce for an alfredo craving.


This was fantastic. Ive been looking all over the place fora decent alfredo recipe that doesn't call for nutritional yeast (yuck), and that isn't tasteless and tofu-y, and here it is! Thank you for sharing this! I actually used walnuts insted of pine nuts or cashews, cuz it was all I had around. And it sill was  great. So walnuts work too, I guess.


I skipped a step.. be sure & add the margarine along with the soy milk.

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