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vegan alfredo sauce

Tried a lot of cream sauces that didn’t “hold” on the pasta.  Lets face it, Alfredo is a fatty sauce.  In all of my past versions, the pasta absorbed the sauce after 5 minutes.  Here is the emulsified, higher fat version that uses mayo as the base.  Even angel hair pasta, pictured, which normally absorbs sauce, stayed beautifully.  Use this sauce as the base to add vegetables and spices and make pasta primavera or tomato cream sauce, etc.

Food Processor
Storage container for holding or
sauce pan for 

1/4 cup        
olive oil
1 large clove
fresh garlic
firm tofu
1/2 cup
soy milk
2 Tbls
lemon juice
1/4 cup
to taste
salt and pepper

1/2 cup to each cup cooked pasta

Combine all ingredients in food processor and pulse to the consistency that you want.  Taste and test and add more or less ingredients to the consistency, fat level, saltiness that you prefer.

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