Vegan Alfredo-Style White Pasta Sauce

This turned out pretty well. The silken tofu provides creaminess, and the beans lend a heavier texture that clings well to the noodles. The seasonings were chosen for both flavor and color, so feel free to substitute black pepper for the white pepper, etc., if the little black flecks are not a problem for you.

Vegan Alfredo Sauce with Rotini

Vegan White Sauce

1 12 oz packing silken tofu

2 15 oz cans white beans, rinsed and drained

2-3 tsp oil

1 Tbsp lemon juice

1 ½ Tbsp nutritional yeast

2-3 tsp minced fresh garlic

½ tsp onion powder

½ tsp garlic powder

½ tsp salt

up to ½ cup hot water*

White pepper and more salt to taste

Directions:

In the food processor

Place all ingredients except water in a food processor. Blend until smooth.

While the machine is running, pour hot water through chute until sauce achieves a creamy, pourable consistency.

Taste and season with white pepper and additional salt as needed.

 

 

Pureed and ready to toss with pasta

 To serve: Cook and drain pasta of your choice (something curly or ridged would cling best to the sauce). Prepare any vegetables or other add-ins.

Toss pasta and veggies with sauce until evenly coated.

For leftovers: Store pasta and sauce separately if possible. Thin sauce with more water before reheating.

*water from cooking the pasta is convenient

Variations:

This sauce is a simple creamy base that can be used as a starting point for a wide variety of dishes. The sauce can be tinted pink with roasted red pepper or sun-dried tomatoes, or green with pesto or fresh herbs. It can be made richer with the addition of nuts or seeds or more oil. Herbs and spices such as basil or nutmeg can be used to change up the flavors also.

Different shapes of pasta can make a big difference in the final dish, too.  From cappellini to gnocchi, to ravioli, orzo or fusilli, the wide range of pasta varieties can result in dramatically different textures.

 

A wide variety of vegetables can be stirred in the the final dish. Frozen peas are pictured, but mushrooms, tomatoes, onions, bell peppers, asparagus, or artichoke hearts would be good too. Olives or capers would be a fancy touch.

 

Vegan white sauce tossed with broken-up whole-wheat

 

 lasagna noodles and frozen peas