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|
|3||tablespoons||nutritional yeast flakes|
|1½||tablespoons||fresh lemon juice|
|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.
Prep Time: 15 minutes Serving Size: 2 cups