Vegan Alfredo Sauce

I love fettuccine Alfredo. It’s one of my all-time favorite comfort foods. There is this fantastic little Italian restaurant in my area that serves the best fettuccine Alfredo ever. It’s warm and creamy and cheesy and one of the best things I have ever put in my mouth. It’s also fattening as all hell.

So when I saw a recipe for a vegan Alfredo sauce in The E2 Diet book, I decided to give it a shot, fully expecting this to be an experiment that ended with me tossing the whole pan after a single bite. I was pleasantly surprised to find that it didn’t suck. Not only did it not suck, but it was actually really good. It was creamy and the nutritional yeast flakes gave a hint of cheesiness. I was excited.

I did make a few adjustments and I served mine over angel hair pasta since that’s what I had at hand. I did make the mistake of not blending my tofu. I have a small blender that wouldn’t hold all the sauce, so I broke it up with a fork which made for a chunky sauce that wasn’t as pretty as it otherwise might have been.

With my slight modifications here’s the recipe:

Creamy Alfredo Sauce

1 package Silken tofu
2 c your non-dairy milk of choice (I used rice milk)
¼ c nutritional yeast flakes
¼ c raw cashews
1 tbsp onion powder
½ tsp garlic powder
¾ teaspoon salt
½ tsp pepper
2 slices onion, diced
1 tbsp Italian seasoning
Drizzle of olive oil
¼ c white wine
¼ c whole wheat flour
16 oz your whole grain pasta of choice

1. Blend all ingredients from tofu to pepper to make the base of your sauce.
2. Sauté the onion and herbs in a drizzle of olive oil until translucent. Add wine.
3. Add blended sauce base.
4. Once sauce begins to gently boil, add flour, and whisk until incorporated. Sauce should thicken beautifully. Remove from heat.
5. Pour over pasta and enjoy!