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Roasted Red Pepper Alfredo Sauce

Please tell me you’ve been to (graduated from!?) Nasoya’s Tofu U! It’s a fantastic online resource where you can learn more about tofu, find new recipes, and even download coupons. As a member of Nasoya’s Dean’s List, I’ve had the opportunity to share recipes, thoughts and opinions with other tofu-lovers, and it’s been a blast. This is one of the posts I put together for them, and would *love* it if you could head over there and check out the site and some of the work I’ve done there!


Roasted Red Pepper Alfredo Sauce

I’ve always enjoyed a thick, rich, creamy alfredo sauce, and I bet you have too. Who doesn’t? The good news is that even if you’ve gone dairy free (or just trying to cut out the fat and calories), those sauces can still be part of your diet!

I know you’re shaking your head in disbelief right now, but it’s true! I would never lie about something as serious as alfredo sauce.  The fact is, Nasoya soft and silken tofu both make a wonderful substitute for the heavy cream many recipes call for.  To prove it to you, I’m going to share one of my very favorite recipes: Roasted Red Pepper Alfredo Sauce! Simple stir it over your favorite pasta (I like mine with whole wheat fettuccine!) and enjoy. Then, try it in your favorite recipe!


Roasted Red Pepper Alfredo Sauce
Yields 4
Dairy free? They'll never know!
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Ingredients
  1. ½ sweet onion, diced
  2. 1 clove garlic, pressed or minced
  3. 1 package Nasoya soft tofu, drained
  4. ½ t chili powder
  5. ½ - 1 teaspoon sea salt (depending on your affinity for salt!)
  6. ¼ cup non-dairy milk
  7. ¼ cup nutritional yeast
  8. 12 oz jar roasted red peppers, drained and chopped
  9. Handful of non-dairy mozzarella (if desired… it makes the sauce a bit “richer”)
  10. Fresh basil
Instructions
  1. Water saute the onion and garlic in a good-sized pot for 6-7 minutes until soft, then place in a blender with the remaining ingredients (except the mozzarella).
  2. Blend until smooth then transfer back to the pan and place over low/medium heat, stirring often until it’s heated through. Stir in the mozzarella if you’re using it, and adjust the seasonings as needed.
  3. Pour over freshly cooked pasta, top with basil, and serve immediately.
That Was Vegan? http://www.thatwasvegan.com/

*I was provided compensation but the opinions are 100% mine!

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{ 4 comments… add one }

  • sarah@thesweetlife March 10, 2014, 10:28 am

    What a delicious and simple recipe! I’m thinking about trying a red lentil Alfredo sauce this week and was going to try it with cashews, but silken tofu is a great option too!

  • Gabby @ the veggie nook March 10, 2014, 8:56 pm

    Yum, the colour is gorgeous lady. I definitely have to try this!

  • Leslie @ florafoodie March 12, 2014, 12:02 pm

    Oh man, my mouth is watering! That looks beautiful, I can’t wait to try it!

  • Heather March 29, 2014, 5:18 pm

    Love this – silken tofu us totally under represented in the blogosphere – great recipe!

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