I was craving a thick and creamy sauce but of course one without the heavy cholesterol that would normally go with a traditional alfredo sauce. Mine is vegan, you can easily make it vegetarian if you like – I call for vegan cream cheese but please avoid the hydrogenated crap that is normally sold, healthier stuff is out there. If not, just use lower fat cream cheese if you are fine with it being vegetarian and not vegan.
On using silken tofu – 12 ounce blocks of shelf stable tofu are commonly sold (Mori-Nu), look though for the 1 lb fresh pack silken tofu in the produce department. Besides being a larger container (more sauce!) I prefer the taste. I wait for it to go on sale and stock up. It often has a 1-2 month fresh period so I have plenty of time to use it up. It doesn’t need to be pressed, just til the package and drain of the bit of water.
- 2 Tbsp extra virgin olive oil
- 1 medium sweet onion, peeled and diced
- 2 Tbsp all-purpose flour
- 1 lb silken tofu, drained
- 1 cup unsweetened almond milk
- ½ tsp granulated garlic
- ¼ tsp ground black pepper
- ¼ tsp freshly ground nutmeg
- ½ cup nutritional yeast flakes
- 1 Tbsp dry parsley
- 3 Tbsp cream cheese (vegan non-hydrogenated or low-fat real for non-vegan)
- 1 lb pasta (used tiny bow ties)
Bring a large pot of water to a boil, add the pasta and cook for time on package. Drain and transfer to a large heat safe mixing bowl.
Meanwhile heat the oil over medium in a large saucepan, add the onion and cook until translucent and turning golden. Sprinkle in the flour and cook for a couple of minutes.
In a blender purée the tofu, milk, garlic, pepper and nutmeg. Add to the saucepan and whisk till smooth.
Whisk in the nutritional yeast and parsley and heat till thickened and bubbling, then whisk in the cream cheese till melted.
Season to taste with salt (I used ¼ tsp kosher salt).
Stir the sauce into the hot pasta and serve.
Serves 4 large servings.