It’s hard to beat a rich and creamy Alfredo sauce over fresh pasta. It’s also something that you may have ruled out in your vegan journey. Fortunately, the creamy, smooth flavor of Alfredo is a taste that can be replicated without the addition of dairy products. Not only that, it can be whipped together in less than 15 minutes.


  • 1 (16-ounce) package silken tofu
  • 1½ cup unsweetened almond milk
  • 2 cloves garlic
  • 3 tablespoons nutritional yeast flakes
  • 1½ tablespoons fresh lemon juice
  • 1½ tablespoons onion powder
  • 1½ teaspoons salt
  • 2 tablespoons Italian parsley (for garnish)


  • Blend all of the ingredients, except parsley, in a high-speed blender until the mixture is creamy.
  • Add the mixture to a pot and cook on the stove at medium-high heat until it thickens.
  • Stir the mixture constantly so it does not burn. Sprinkle the parsley on top and serve.

Ready in about 15 minutes
Makes 2 cups

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Daniel Velez

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