…with green peppers, onions and garlic!
This recipe uses silken tofu, rather than a straight soaked cashew sauce or a creamed cauliflower sauce, popular in other vegan alfredo recipes.
Two brands of silken tofu I like especially because I can find them easily in local stores, although I’m sure other silken varieties will work:
Unlike firmer tofu, silken tofu blends up very well without a grainy texture. People use it for smoothies and sauces. It lends a very appealing, creamy texture, and even non-vegans might be surprised what a great alternative to heavy cream these products offer. If I were a non-vegan, I would put down the butter and the heavy cream and run (not walk) over to the health-food section of the store and look for silken tofu.
(Sure, you’ll look funny running through the store, but listen, maybe you’ll attract a following! People will want to know what’s up! You’ll be popular just like in high school! You’ll feel young and vital. You’ll be “relevant” again.)
(What do you mean, you weren’t popular in high school?)
(Wait. Does popular mean looking disheveled and carrying a tower of books, rushing through the halls so you’re not late for Calculus? THAT’S the kind of popular I was, and the kind of popular to which I was referring.)
(It’s possible I was not popular.)
So, to clarify…be a nerd. Know your fat. Make informed choices.
A traditional alfredo sauce–it depends what recipe you use–contains a lot of fat, including a high percentage of saturated (animal) fat. This vegan sauce contains about 8 grams of fat per serving (from the tofu, the cashews and the soy milk) and no saturated fat.
Tofu, of course, is soy. If you are worried about soy, please read this post on the latest research about soy products.
- For the sauce:
- 1 package Silken Tofu
- 1 cup soy milk (or other plant-based milk)
- ¼ cup raw cashews
- 1 tablespoon onion powder
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon pepper
- For the finishes:
- 1 white onion, chopped
- 3 garlic cloves, minced
- 2 green bell peppers, cut into thin strips
- 1 tablespoon fresh parsley, chopped
- ¼ tablespoon fresh sage (or ½ tablespoon fresh basil), chopped
- ¼ cup water
- ¼ cup cooking wine
- 1 tablespoon fresh lemon juice
- ¼ cup whole wheat flour
- 16 ounces cooked pasta, any shape!
- Blend all the sauce ingredients in a high-speed blender or food processor.
- Saute the onion, garlic and green pepper in the water in a pan over medium-high heat until the vegetables are limp and the water evaporates.
- Pour in the wine and lemon juice, mixing things together until everything comes to a simmer.
- Add the blended ingredients to the pan, whisking the mixture continuously to a gentle bubble.
- Gradually add the flour and continue to whisk until the sauce thickens and the lumps of flour disappear.
- Add the herbs and gently heat through.
- Remove from heat.
- Continue to whisk the sauce until it settles and looks smooth and thick. Ladle over cooked pasta.
It’ll be popular at your MeatlessMonday dinner table, I promise!