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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I've been craving alfredo sauce lately, and this is the best non-dairy substitute I've found! Don't tell your family it contains tofu, I bet they'll never guess! The recipe is from . You can reduce the soy parmesan to make it healthier, although I wouldn't go below 1/2 cup because it does add a lot of the flavor. Ingredients:
1 (12 1/3 ounce) package mori-nu firm silken tofu (i use light) or 1 (12 1/3 ounce) package extra-firm silken tofu (i use light) |
2 cups soymilk (or other non-dairy milk of choice) or 2 cups rice milk (or other non-dairy milk of choice) |
1 teaspoon onion powder |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1 pinch cayenne pepper (optional) |
1 pinch ground nutmeg |
1 cup vegan parmesan cheese |
Directions:
1. In a food processor or blender, place all of the ingredients, except the soy parmesan cheese, and blend for 2 minutes to form a smooth puree.
2. Transfer the mixture to a small saucepan and cook over low heat while stirring constantly until warmed through (I turned it up to medium and it was fine).
3. Remove the saucepan from the heat and stir in the soy parmesan cheese.
4. Taste and adjust the seasonings, as needed.
5. Use as a sauce for pasta, vegetables, or grains.
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