Vegan Alfredo Sauce

I often use tofu and coconut milk to recreate the richness and flavors found in dairy based creamy sauces. This vegan take on alfredo sauce expands on that in a really wonderful new way.

In order to simulate the complexities found in parmasean and cream I used a variety of nuts and seeds. While you could probably make a wonderful vegan alfredo sauce with just one variety of nut or seed, I think that this method offers a more authentic depth and nuance of the original.

1/4 cup sunflower seeds
1/3 cup almonds
1/3 cup cashews
1/2 block silken firm tofu
1 can coconut milk
1/4 cup nutritional yeast
1 tbl olive oil
3 cloves garlic
1/4 cup pasta water
3 tsps black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp salt

Cooked pasta, reserved water

You can either soak your seeds and nuts in the coconut milk for a few hours or you can use a coffeee grinder to turn them to dust.

This recipe yields a lot of sauce. Enough for about half a box of pasta and some mix-ins. .

Normally, when you prep…

Vegan Broccoli Cheese Mousse Recipe

Vegan Umami Broth with Beans and Veg

Vegan Piri Piri Red Beans

Vegan Vegetable Paella

Dill and Basil Garbanzo and Tomato Salad

My Best Ever Vegan Mac and Cheese

Asian Vegan Delight

Summer Panzanella with Spicy Two Bean Dressing

American Curry Vegan

Pickled Peppers and Pintos

Garbanzo Salsa

Vegan Green and Black Pasta

Vegan Mexican Soup

Sweet and Spicy Bean Salad