Vegan Speedy Alfredo Style Sauce No Tofu Recipes

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VEGAN ALFREDO SAUCE



Vegan Alfredo Sauce image

Creamy and delicious...the perfect alternative to the normal Alfredo. Completely vegan and WAY less fat! Sometimes I add a package or can of spinach to the sauce to give it a twist.

Provided by Vittoria2008

Categories     Sauces

Time 15m

Yield 3 serving(s)

Number Of Ingredients 5

1 lb lowfat silken tofu
3 tablespoons fat-free margarine (you could use regular or vegan butter...I prefer to keep everything low fat though!)
1/4 cup vegan parmesan cheese
1/4 cup light soymilk (plain)
salt and pepper (I personally think it needs a LOT of salt)

Steps:

  • Add all ingredients except Soy Milk in a blender and mix until smooth.
  • Add milk as needed to create the right consistency for the sauce.
  • Pour contents into a saucepan and heat thoroughly.
  • Mix in spinach (if desired) and add salt and pepper.
  • Pour over your favorite noodles!

Nutrition Facts : Calories 62.4, Fat 1.6, SaturatedFat 0.5, Sodium 213.2, Carbohydrate 2.3, Sugar 0.7, Protein 9.5

QUICK VEGAN PESTO ALFREDO SAUCE



Quick Vegan Pesto Alfredo Sauce image

Healthiest alternative to alfredo and it's easy to make. Just blend ingredients together and heat. I adapted this from my Creamy Vegan Pesto Pasta with Broccoli (Recipe #241451) to a simpler recipe. Tried it today with my Walnut Meatballs (Recipe #239125) and it tasted terrific! My husband has always been an alfredo lover and we both love the added taste of pesto in this creamy sauce (I don't think it would taste as good without the pesto). Hard to believe it's as good for you as it is! My husband also likes to sprinkle some parmesean cheese in the sauce. Though not vegan anymore it does taste great with it still being much healthier than most creamy sauces.

Provided by Enjolinfam

Categories     Sauces

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

1 3/4 cups water
7 ounces firm tofu
1 cup cashews
1/2 teaspoon black pepper
1 1/2 teaspoons garlic salt
2 tablespoons olive oil
1 tablespoon nutritional yeast
2 teaspoons mock poultry seasoning (I use Mckay's Vegan Chicken Seasoning)
4 tablespoons liquid pesto sauce

Steps:

  • Blend all ingredients together in a blender.
  • Heat to a boil on the stove while stirring constantly.
  • Serve on top of cooked pasta and enjoy!

Nutrition Facts : Calories 201.9, Fat 16.6, SaturatedFat 3, Sodium 152.8, Carbohydrate 9.2, Fiber 1.5, Sugar 1.4, Protein 7

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  • Add pasta to a large pot of boiling, well-salted water and cook according to package instructions. Drain and cover to prevent drying.
  • Meanwhile, heat a large skillet over medium heat. Once hot, add olive oil and garlic, stirring quickly to ensure it doesn’t burn.
  • Next, reduce heat slightly and add arrowroot or flour and whisk to combine. Cook for about a minute and then add almond milk 1/4 cup at a time (as original recipe is written, 1 3/4 cups total, working up to 2 cups later on if needed // adjust if altering batch size) and whisk to prevent clumps. Cook for 2 minutes.
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