A few days ago, LuminousVegans posted a creamy alfredo recipe and reminded me how delicious creamy pasta sauces are. I’m making my own soy-based creamy alfredo which can be made nut free for those of you with nut allergies. If you’re sensitive to soy (or even if you’re not), definitely try LuminousVegan’s alfredo recipe. Her recipes are amazing!
The ingredients are as follows:
1 12 oz. box silken tofu (I like MoriNu)
1-2 tbsp Italian seasoning
2 tbsp nutritional yeast
1-2 tbsp onion powder
1 tsp garlic powder
1 pinch nutmeg
soy or almond milk as needed
garlic or sea salt and crushed red pepper to taste
Blend all ingredients in a food processor or blender, adding soy or almond milk as necessary until you get a rich creamy sauce. That’s it, you’re done making high protein, low-fat, low-calorie alfredo sauce. I do recommend heating it either by microwaving or in a skillet with some white wine but this isn’t necessary, it just helps to marry the flavors.
I tossed it with hot pasta and a sliced soy sausage that I browned with some garlic.
I also added some raw red and yellow bell pepper. I tore up some more fresh basil for presentation but it wasn’t pretty for long because I ate it.
I love the sienna with the red and yellow on the creamy backdrop and vivid green. I’m a sucker for food that’s beautiful as well as delicious and good for you. Food should nourish your mind and your body. I love the sweetness of the pepper, the spice of the soy sausage with the creamy tofu and savory nutritional yeast and pasta.
If you want creamy pesto instead, add a generous handful of raw basil, a dash of lemon juice and about half a bulb of garlic.
This is Christie, signing off!
Turning Veganese 
So much color. I hope it has flavor to match! Awesome post.
Hmmmmmm!!! I hadn’t thought to try silken tofu, this sounds worth a shot!
Awesome! I’d love to hear how it works out if you get a chance. Silken tofu and regular tofu are so versatile I can barely stand it. I like to say tofu is my b!#@h.
Thanks for the shout out! Your alfredo looks great!
Also, I’m enjoying your blog so much, that I’d like to give you the Liebster Blog Award. Details here: http://luminousvegans.wordpress.com/2012/02/12/liebster-blog-award/
YUM! I was just thinking yesterday about Italian food and I was thinking “hmph, I wonder if there is such a thing as ‘vegan alfredo.'” So fortuitous that I stumbled upon this! Will definitely be trying this soon!
I just made this. It was awesome!! So weird to think that it was the sauce that added all the protein to the meal. My omnivore boyfriend loved it, too! So I consider that a success. 🙂 I need to stop stealing this blog’s pasta recipes, this week has been a carbo overload for me! 😀
AWESOME! I use tofu pasta because it’s low cal… but shredded raw zucchini is awesome too. I’m really glad you liked it. /happydance!
[…] turned into today’s lunch, and then I borrowed ANOTHER recipe from Turning Veganese–vegan alfredo! So yummy and satisfying. And super bizarre that the protein content of the recipe all resided in […]
This looks awesome! I’m going to make it with rice noodles! =]