Silken Tofu Alfredo
Silken Tofu Alfredo is a creamy and flavorful oil-free sauce recipe that's ready in just 5 minutes. Made with simple ingredients, this high protein and low fat sauce is perfect for pasta, veggies, and more.
Equipment
- 1 Blender or a food processor may be used, but how smooth it gets depends on the strength of your machine
- 1 Blender spatula not necessary, just makes it easier to get all of that silken tofu Alfredo sauce goodness out of the blender!
Ingredients
- 16 Ounces Silken Tofu, drained, see Notes section below for substitutions
- 2-4 Tablespoons Unsweetened Soy Milk, or any plain unsweetened non-dairy milk, as needed to blend
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Yellow or White Miso Paste, or +/- 1 teaspoon salt, to taste
- 3 Tablespoons Nutritional Yeast, I used non-fortified for better flavor and a lighter color
- 1 + ½ Teaspoons Granulated Onion
- 1 + ½ Teaspoons Granulated Garlic
- ¼-½ Teaspoon White Pepper, optional, to taste
- ½ Teaspoon Dried Thyme, optional
Instructions
- Add All Ingredients to the Blender: I like to plop in the tofu first (scrape the empty container out with a spatula), then add liquids, then spices.
- Blend: Sometimes my spices like to stick to the sides of the blender. If this happens to you, stop the blender and scrape down the sides with a spatula. Then continue blending.
- Taste: Stop the blender and stick a spoon in there. Taste the sauce. If it's not salty enough, add more miso. Not flavorful enough? Add more nutritional yeast and possibly more granulated onion and granulated garlic. Not acidic enough? Add a splash more lemon juice. Blend again if you add anything.
- Use: Pour on cooked and drained pasta (or whatever else you like and serve. If you need to heat the sauce, you can microwave it in a microwave-safe dish or pour it into a small nonstick pot and heat gently over low heat until warmed.
- Store: Store silken tofu Alfredo sauce in an airtight jar or container (I find food tastes better when stored in glass) in the refrigerator for up to 5 days. Use the sniff test if not sure. I store it in a jar and shake up the jar before using. When reheating, pour the amount you want to use either in a small microwave-safe dish or pour it on your food and then heat it up.
Notes
- Silken Tofu: This recipe calls for 16 ounces of silken tofu. You can find 16-ounce packages of silken tofu in the refrigerator section at your local grocery store, that's where I buy mine even in my little town that has almost nothing. But if you can only buy your silken tofu in the shelf-stable 10 or 12-ounce aseptic containers, you can either use one and a half of those, or just use one pack and add 2-4 tablespoons of soaked raw cashews, soaked raw sunflower seeds, cooked white beans, or cooked potatoes, dehydrated potato flakes. OR use one pack and decrease the rest of the ingredients by 25%.
- Silken Tofu Substitution: If you can only find soft or regular tofu (don't use firm), you can use this and just add a little plain unsweetened non-dairy milk (just enough to blend). If you don't want to use tofu at all, you can do 1+½ cups drained and rinsed canned (or cooked from dried) white beans, or 1 cup of either soaked raw cashews or soaked raw sunflower seeds (and you will need water or plain unsweetened non-dairy milk to blend, and how much depends on how long you soaked them so start with equal parts nuts/seeds and liquid and adjust from there.
- Nutritional Yeast: If you can't eat nutritional yeast, try a little yellow or white miso paste (just a smidge) and a little extra granulated onion, and granulated garlic.
Nutrition
Serving: 0.25 cupCalories: 45kcalCarbohydrates: 4gProtein: 4gFat: 1gPolyunsaturated Fat: 1gSodium: 88mgPotassium: 124mgFiber: 1gVitamin A: 1IUCalcium: 36mgIron: 1mg
Tried this recipe?Let us know how it was!