Vegan Alfredo Sauce

In my travels over the years, I've met a lot of vegans and asked them what they miss about their former non-veg diets. An overwhelming number of them have told me that alfredo sauce tops the list of coveted taboo dishes. Alfredo is an Italian sauce built on cream, butter and Parmesan cheese and is most often eaten in pasta dishes, accompanied by chicken or seafood. It's easy to see why anyone of vegan persuasion would long for this rich garlicky sauce, but the time for suffering is over! I've devised a super quick and yummy vegan version of this Italian staple.



I like to serve this sauce tossed with farfalle (bowties), spring peas and fresh Italian parsley as shown above. However, you can use any style of pasta and any veggie you choose. This sauce also works great in lasagna or over vegan meats!

Vegan Alfredo Sauce

1 pkg (12oz) soft silken tofu (I prefer Mori-Nu brand)
2 Tbsp extra virgin olive oil
1/2 Tbsp chopped, minced or ground garlic
2 tsp white miso paste
1 Tbsp sun-dried tomato paste (or regular tomato paste)
2 tsp cornstarch dissolved in 1 Tbsp cold water
Salt to taste (more than you think)
Ground black pepper

Combine all ingredients in a blender and puree until uber smooth. Warm in a saucepan on low until just heated through. Toss with 1/2 lb cooked pasta of your choice.

Notes & Substitutions:
If you don't have miso paste, nutritional yeast flakes can be substituted. Use the same or slightly smaller quantity.
For a creamier sauce, add 1 Tbsp vegan margarine like Earth Balance when blending and increase cornstarch to 2-1/2 tsp.
For a kick, add a few drops of a chili sauce like Sriracha to the blender.
Always feel free to add veggies, herbs, mushrooms, or whatever you like!