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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.
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: 


This was great.  I emailed a link to my friends who are not vegan, but wanted more soy and low fat foods in their diet.  they loved it too!  I added a little EB (1 tsp ish) and sauteed a big clove of real garlic in that.  Next time, I will use even more garlic, cuz I love me some garlic.


This is by far the BEST vegan alfredo sauce I've ever had. I served it to my omni family and they were in love with it!


so good! i blended everything in my smoothie maker/food processor (silken tofu, lots of minced garlic, water, 1.5 tbsp nutritional yeast) and i let it simmer covered for like 10 minutes. i had some whole wheat pasta and steamed broccoli topped with this great sauce! wonderful! :)


Wow, this was really really good.  I could not find the vegan butter flavored powder so I just used earth balance.  I also sauteed some garlic and onions before adding the blended mixture to the pot.  You can't even tell its made w/ tofu!  Thank you so much


I love this recipe. It's easily the best out of the alfredo recipes I've tried, and while it doesn't taste exactly like regular alfredo sauce, I find it tastes better, since it's not as salty and fatty as the real cheese version.


I love it! I was actually on a have-to-have-it-every-day-for-lunch kick there for a while. I would sometimes forget to put in the soy parm, I dont find it necessary. Does not taste exactly like alfredo sauce BUT when served over spiral noodles...oh man. the best thing, who needs alfredo?

I usually just throw some butter, nutritional yeast, whatever kind of garlic i have around (fresh, powder, dehydrated, whatever) salt, lots of black pepper. Blend. Awesome.


this was absolutely wonderful! i have made the vegan alfredo with coconut milk before and my husband hated it! this is soo yummy though!
i pan- fried some mushrooms,  onions, fresh spinach and tomatoes and added that on top of the pasta and then poured the sauce over all of it! yummmmmmmy!!


I haven't made this yet, but where the heck can I get vegan butter powder? any big brand names?

I dont want to use earth balance because I dont want the fat. please help, and if its something I can get locally in canada, that would be great (not online)

thanks bunches


I definitely agree with others that this recipe tastes great for a vegan alfredo, but it surely needs extra pepper (in my opinion).  I added tons of black pepper and crushed red pepper - along with broccoli, mushrooms, sauteed garlic...yum!  I also cut back on the added broth and the sauce was just fine.  My bf suggested adding tomatoes and I'll give it a shot next time.  Overall, with the extra pepper kick, delicious!  :)


This is so incredibly creamy and delicious ... I added garlic salt and some oregano and basil -- fantastic! It lasted for days, too.



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