Description
Easy dairy-free fettuccine alfredo in just 20 min! Smooth, creamy, & no clumps! Big flavour & huge savings compared to traditional alfredo!
Ingredients
Units
Scale
- 450g fettuccine noodles
- 300g silken tofu (soft tofu)
- 1 cup unsweetened plant milk of choice
- 2 tbsp tapioca starch or cornstarch
- 1/4 cup nutritional yeast
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 tbsp lemon juice
- 1/4 cup pasta water (or more milk as needed to thin the sauce)
Optional Toppings:
- 4 tbsp sun-dried tomatoes, chopped
- Fresh chives
- Vegan parmesan
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- Boil water for your pasta. Salting the water well will help make the pasta more flavourful and achieve a fuller flavour for this alfredo (I usually skip that step but for this one it makes a huge difference). While your water boils, make the sauce.
- Add all the sauce ingredients to an immersion blender or stand blender and blend until smooth.
- Cook pasta according to your package instructions. Reserve some of the pasta water in a heat proof bowl before straining the pasta from the remaining water. *You can skip the pasta water and just add extra milk to thin the sauce as needed if you forget. The salted, starchy water is a nice addition to the sauce.
- Pour the blended sauce into a large saute pan, add the reserved pasta water if using, and heat over medium low until the sauce starts to bubble. Once the sauce boils, lower the heat and cook the sauce for 2-3 minutes to eliminate the flavour of the starch and to thicken the sauce. *If your sauce thickens too much, feel free to splash in a bit more milk until it reaches your desired consistency.
- Add cooked pasta and stir to fully coat the noodles. Remove from the heat and serve topped with sun-dried tomatoes, fresh chives, and vegan parmesan. *Alternatively, add in any additions you like (I often add olives or capers for salty additions along with spinach). If adding other vegetables, you can saute them separately and add them at the end of the cooking time. You can, of course, do all the work in one pan if that suits you best! I find the flavour of whatever vegetable you use can change the flavour of the sauce if they are cooked together.
- When reheating leftovers, splash in some additional milk if you want to get more of a creamy texture back. We often enjoy these leftovers like a cold pasta salad.
Notes
Approximate Cost: $4.23 CAD for the sauce ($5.23 with fresh lemon) and $5.74 with the noodles. A traditional alfredo sauce would cost us at least $9.50 using ½ cup butter, 1 cup heavy cream and 1 cup parmesan (most recipes call for up to 2 cups parmesan and many add cream cheese as well!). A store-bought non-dairy alfredo sauce can cost us approx: $13.99!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Various
- Cuisine: Italian