A low-fat and vegan recipe for alfredo sauce, made with tofu, soymilk and almonds instead of cream and dairy. Two users give this low-fat vegan alfredo five out of five stars, so you know it's a good one.
Ingredients:
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp dry white wine
- 1/3 cup almonds
- 1/2 block silken tofu (soft), about 6 ounces
- 1 1/2 cups soy milk
- 1 tbsp miso
- 1/2 tsp salt
- dash nutmeg
- dash cayenne pepper
- 1 tbsp fresh parsley, chopped (optional)
- pepper to taste
Preparation:
Sautee the onion and garlic in olive oil until soft, about 5 minutes. Add the wine, remove from heat, and set aside.
In a blender or food processor, process the almonds until finely ground. Add onion and wine, tofu and miso and process until smooth.
Slowly add soymilk, adding just enough to make the desired consistency. Add salt, nutmeg and pepper, and transfer to saucepan.
Cook over low heat, stirring occasionally, just until heated through. Garnish with parsley and sprinkle a bit of black pepper on top. Serve over pasta.
