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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?

kitreece22, I was wondering the same thing. I guess if you were to be using regular tofu instead of the silken tofu, you would have to blend the mixture for a longer time to make it smoother. I think I may just try it with the regular tofu, just out of convenience.

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You could also make your own vegan "parmesan" with 1/2 cup of roasted (or raw) cashews, 1/2 cup nutritional yeast flakes, and enoughh salt to suit your tastes. All you have to do is grind it all up in a food processor or blender until ground and enjoy. You can also put some garlic powder in it to give it a little something extra. Hope this helps!  :D

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Very good basic recipe for alfredo. I added sun dried tomatoes and basil, and omitted butter flavored powder and nutritional yeast.

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I had been craving a good alfredo sauce and i'm so lucky to come across this one!  ;D It was much better than i ever imagined. I had all the ingrediants handy, but i only had extra firm tofu. It turned out wonderful even with the firm tofu. I figured i'd just have to add more broth.

REVISIONS FOR THIN SAUCE: For anyone who found that it was TOO THIN, i recommend using FIRM tofu. I smooched it into tiny pieces with my fingers before putting it in the blender, and used about half a block. I had to keep stirring it up with a spatula before it would be really blend, and i also just kept adding more broth. It took about 7-8 minutes, but it was worth it!  ;) I also used about 1 1/2 tbsp of earth balance, about a clove of minced garlic, and a whole bunch of sea salt and black pepper, along with a dash of cayenne pepper (gives it a kick). And i also added  some frozen spinach while cooking it.  I intentially didn't add too much broth because i love it think. With a side of basil/oregono garlic bread. yummy, picture up later...

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I love this recipe! I've been using it for a while now, probably made it at least five times. I like to add broccoli, and LOTS of pepper. :)

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I made this recipe last night for a dinner party and everyone liked it.  The only problem is that for some reason it came out really lumpy, and I can't figure out why.  I followed the recipe exactly, except for subsitiuting Earth Balance for the butter powder.  I want to make this dish again for Christmas, but I want to make sure it comes out looking a little nicer.  Any suggestions on how to make it look nice and creamy-- just like in the picture??

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That picture is really tempting-- cheers for gorgeous presentation and delicious enough photography to get me to come check out a recipe I'd missed seeing!  Looks just wonderful, too.  Mmm.

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Definitely take the advice of the commentors and you can pull this one together!

This practically screams for a side of garlicky green veggies and garlic, and garlic bread...yum.

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At first, I was skeptical about this recipe, but decided to go for it because of all of the good reviews. I wish I had not. It seemed straight-forward, and I am a pretty good cook, so I don't know what went wrong. I used Earth Balance rather than the butter powder, added garlic, and used Parma! for the vegan paremesan. I could only add 1/4 cup veggie broth and even that made it too thin, so then I had to add 1/2 Tbsp of flour to thicken it up. I also added sundried tomatoes, which made it a weird beige color. The taste was edible, but I will definitely not be making it again. It didn't taste anything like alfredo. Sorry!

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This was great. I omit the vegan parmesean and it still tastes good! Thanks for this recipe.  :)

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