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 prepare pasta you finish it by sauteing in the sauce. That's fine if you're going to eat it right away. However, stored in the fridge this sauce combined with the pasta will go grainy. Store the sauce and pasta separately. Reheat together when ready to serve.

Buzz up everything except the pasta in your food processor or blender. Your sauce is done.

Toss in with warm pasta to serve immediately. Sacuce will thicken as it interacts with the pasta.

Or store separately and combine and warm as needed.

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