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Anonymous
Member since December 1969
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Lovely Alfredo

What you need: 

1 (16 ounce) bag pasta
1 bunch asparagus, chopped into bite-sized pieces
1 stick (1/2 cup) non-hygrogenated vegan margarine, divided
6 large cloves garlic, chopped
1 lemon
1 cup plain nondairy milk (I use soy)
1 (12 ounce) package silken (firm) tofu
1 vegetable bouillon cube
salt and pepper, to taste
1 (12 ounce) frozen bag peas

What you do: 

1. Boil salted water and cook pasta according to package. Add the asparagus to the boiling pasta water at the end and cook just until tender.
2. For sauce, melt 3/4 stick margarine and add the garlic. Do not brown the garlic, just simmer it to flavor margarine. Squeeze 1/2 of the lemon's juice into the margarine, garlic mixture.
3. In blender, whip the entire package of tofu and milk until thick and creamy, then add to margarine mixture. Stir until well mixed on low heat. Add broth cube to creamy mixture and stir until dissolved. Add salt to taste.
4. After draining the pasta, return it to the pot and add the peas, then pour the creamy sauce over the pasta and stir it up. Sprinkle with pepper and serve it immediately.

Preparation Time: 
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

This is delicious! Even my very non-vegan husband loved it! I used broccoli and green beans instead because I hate asparagus and peas. The sauce is amazing!

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In the future I'd like to try this with almond milk.  I think it'll have a better flavor overall...  that is if I can find one that's unsweetened.

So I just tried this with unsweetened almond milk, and it tastes sweet anyway.  This recipe is definitely better with soymilk in my opinion!

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This is the best alfredo-style recipe I've tried.  After reading everyone's comments, I made a couple of alterations.  I only used 3/4 cup soymilk, and I whisked about two teaspoons of flour into the butter before adding the soymilk/tofu mixture.  In the end, I think that I could have used the full amount of soymilk and it still would have been fine.  I used a "chicken" flavored bouillon cube instead of the veggie kind, and I think it was really good that way.

The sauce was pretty thick, and very delicious.  I even got skeptical-omni-boyfriend-approval.  He liked it enough I think I'll keep this recipe in rotation.  :)  My only other change was that I used broccoli instead of asparagus and peas, since that's what I had on hand.

In the future I'd like to try this with almond milk.  I think it'll have a better flavor overall...  that is if I can find one that's unsweetened.

On that note, if you haven't tried this recipe yet, make sure you always use unsweetened soymilk for this and similar recipes...  I learned that lesson the hard way a long time ago.

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This recipe was delicious. I love garlic! I didn't have a blender so it came out a little lumpy :( Despite the bad texture, the taste was wonderful. Next time I'll be sure to get a blender. Thanks for the recipe!

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This recipe is great! I haven't had alfredo since I went vegan and I have wanted some so bad! I love this recipe and will use it again!

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This was absolutely DELISH; so good in fact that it was hard for me and my boyfriend to stop eating! So rich and creamy- it's good to be eating alfredo again!  :)>>>

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mmm sooo good! except i made a coulple changes. for one i used vanilla soymilk, not on purpose but because thats all i had. second i had no boullian cube although it would probably be delish with that too. But in absence of one i just added parsley, chives, nutmeg, salt and pepper. then in a separate pan i sauteed 1 sweet onion, some small portebello mushrooms and frozen peas. then i added all of that to the sauce. When i first tasted it it was kind of vanilla-y which was to be expected. But this morning after it had sat in the fridge for the night it was deliciousssss i think it just took awhile for the flavors to mingle. Having said all of that, it was soo good and i'll definitely be making it on the regular. thanks so much for the recipe!

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totally wonderful! i added broccoli and portabello mushrooms and red onions and some fake chicken strip things. it didnt need any of that because the sauce rocks!

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My god this is lush... don't use canned/jarred garlic because its just not as good as the real thing. Best vegan pasta dish I have ever had! Thanks for sharing  :D

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This was very good!!!
I followed the recipe for the most part, but I did add some sun-dried tomatoes when I was blending the Tofu/ soy milk.
I used broccolli and cauliflower for veggies... ;)
Yum!!!

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