There is something about creamy pasta that makes me happy inside. I don’t know whether it’s the carby pasta goodness or the delicious sauce it’s slathered in. Either way, it’s always a good time. Which is why I am always looking for ways to make it cheaply and efficiently. Hence this Creamy Tofu Alfredo Sauce for the win!
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I’m not gonna lie, I will go to the ends of the earth for a delicious and creamy pasta dish. It’s literally the only pasta I’m ever going to make. Although I love tomatoes, growing up with picky siblings meant having spaghetti and rigatoni WAY too often, and I’m still clearly not over it. So when I eat pasta (and it’s pretty decently often) I either have a butter pasta, creamy pasta or a pasta salad.
I know cauliflower and cashew cream sauces are always steering their way to the top of the vegan cream sauce pile. But cashews are expensive for the most part, and cauliflower isn’t always available. But one thing I always keep stocked is an assorted variety of tofu. Since Tufo Sour Cream was such a hit, I thought why not try some Creamy Tofu Alfredo Sauce.
This is a great recipe for pasta, works deliciously in baked pasta as well…and my newest favourite. Is using it as a base on pizzas instead of marinara sauce. It’s so delicious and so versatile. Not to mention it stores pretty well in the fridge. I would say you can keep leftovers in the fridge for up to 5 days.
A few notes on this recipe:
* if you are using garlic salt or onion salt omit the salt and taste the finished sauce before adding any extra salt.
* I used soy milk in this recipe, due to thickness. So anything like soy, coconut, or oat milk should be fine.
If you’re looking for more vegan Sauce recipes, we’ve got you covered:
Tag me on Instagram @thediscountvegan and hashtag #thediscountvegan or #thediscountveganrecipes if you recreate this Tofu Alfredo Sauce I can’t wait to see your photos!