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Rich and Creamy Lowfat Vegan Alfredo

What you need: 

1 (12 ounce) package lowfat silken tofu
3 tablespoons vegan butter-flavored powder
1/4 cup vegan parmesan
2 tablespoons nutritional yeast
veggie broth, as needed
salt and pepper, to taste
1 cup cooked pasta, divided, to serve

What you do: 

1. Blend all sauce ingredients, adding enough broth to make a smooth and creamy consistency.
2. Heat gently. Serve over pasta.
Variations:
Spinach Alfredo-Add one 10 ounce package frozen chopped spinach, thawed and drained, after blending. Adding it before blending makes it look rather disgusting, like green slime. It still tastes good if you can get past the color.
Tomato Alfredo-Substitute low-sodium vegatable juice blend for broth, and add tomato paste to taste. My vitamin-hating, junk-food-loving son pronounced this a keeper.

Preparation Time: 
5 mins
Cooking Time: 
Servings: 
4

SO HOW'D IT GO?

This is so many noms!!! Like most people I also used earth balance margarine instead of butter powder... I've actually never heard of butter powder. I used Parma vegan parmesan and water instead of broth, because I didn't have broth. I added a minced garlic clove, a tiny bit of red pepper powder, and (because my pantry is woefully understocked right now) some peas and carrots. Turned out GREAT! I've made vegan alfredo sauce before and it wasn't very good, but this recipe is like a whole new world. Definitely saving it in my recipe box.

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I went vegan very recently as an attempt to get my little sister to eat healthier.  This was the very first vegan meal  I ever cooked.  It totally blew my suspicions about nasty tasting dairy substitutes out of the water.  I swapped the butter powder for earth balance and added tomatoes and Gardein savory chik'n bites. It was so delicious.  I could make this for any non vegan and they would enjoy it. Thanks for an amazing recipe!!! :)>>>

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I used Mori Nu silken tofu, vegetable broth, garlic powder, onion powder, handful of cashews, small dash of sea salt, black pepper, nutritional yeast, 2 heaping Tblsp Earth Balance, and a generous helping of vegan Parmesan

I can't believe this actually turned out edible -considering my past attempts have been nothing short of disgusting- definitely adding this one to the recipe book.

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this is soooooo good. im not a big pasta eater but lately i have been craving it and i had some silken tofu left over so i figured id try out this recipe. i used half a block of tofu, a splash of rice milk,  a lot of black pepper, a dash of nutmeg and NY, and 2 garlic cloves sauteed in a tablespoon of earth balance for flavor. i blended it all up, threw in some frozen spinach and warmed it on the stove before pouring over some whole wheat pasta.

the garlic was a little over powering for my taste but that was my own fault. without it i think this would be a little bland though so next time i will probably only use one clove and cook it for a little longer. but other than that this is delicious, easy, and versatile! yum.

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pretty much the best recipe ever...first i tried the plain alfredo: awesome.  then a few nights later i found myself craving it again, so i turned up the dial a bit and added can of tomato paste and WOW!  best tomato cream sauce i could ever imagine.  i wanted a little extra salt that night so i added just a touch of bragg's...i am forever indebted to you for this recipe!!!!!

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OH. MY. GOD!!!!!!!!!!!!!!!!!!!!!
THIS just might be the best recipe I've tried yet.  I couldn't even BELIEVE how much like real alfredo it tastes... if I ate it without knowing, I wouldn't believe it's vegan!!

Here's what I did:)

To start, I used Mori-Nu Silken Soft Tofu... used Earth Balance butter... and Galaxy Foods vegan parmesan.  I blended it with these spices:  onion powder, garlic powder, cayenne pepper, and freshly ground black peppercorn.  I used a bit of Silk Light Plain soymilk instead of veggie broth... I barely needed any (maybe 1/4 to 1/2 cup)  because the soft form tofu just about made it liquidy enough on its own.

While I was heating it I added both some Italian Style and some Cheddar flavor Daiya non-dairy cheese shreds to give it a cheesier taste yet.

I pan-fried some Morning Star Farms chik'n strips in a bit of olive oil, pineapple juice, Roma tomatoes, Italian seasoning, and crushed red pepper.  Steamed some broccoli and threw it in with the sauce and served it all over fettucine noodles....

It was so good ..I pigged out, totally!  I'm still in disbelief of how much the consistency and base taste of this alfredo is like the "real" stuff...

But it DEFINITELY needs spices added to it or it's completely bland.

I will definitely use this again and again for my alfredo loving boyfriend!

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I think I will add garlic and sundried tomatoes.
I Love Tomatoes!
Also I just bought a blender so now my recipe list just doubled in size!

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This is a very good base for making alfredo, but I did need to add a few things.  I threw in 1 large minced garlic clove and added garlic salt on top of that (but I'm a huge garlic fan anyway), I did need about 4 tablespoons of the broth, but I like my sauces a little runny.  I omitted the yeast and used Earth Balance instead of butter flakes (because I couldn't find any vegan ones) and added a lot of black pepper.  For a veggie I threw in some chopped, steamed broccoli and this was super yummy!  Before going vegan, I was a huge alfredo fan and this pleases even my tastes (not exactly the same, but it satisfies the occassional craving).

Next time I want to try it with some pine nuts or pesto (as another reviewer had done).  (:

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I made this without the cheese and nutritional yeast. Steamed some asparagus to have with it! it was great!! I added earth balance soy butter instead of the butter flakes. I also added sun-dried tomatoes and pesto in the sauce! Even my not-so-vegetarian husband liked it a LOT!!

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This has become a staple at our house.  Definitely tastes great with a crushed garlic clove and lots of black pepper.  Tonight I made it a bit too thin and thought about turning the sauce into a creamy soup base.  I find this recipe works best for me when I use the Mori-nur tofu.  This does not come up when you search for "Alfredo."  Does anyone know how to fix that?  I have it in my recipes but I would love others to find this great recipe too!

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