Vegan Fettuccine Alfredo with Tofutti Cream Cheese

Fettuccine pasta with a creamy vegan alfredo sauce
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: about 4-6 servings
Nutritional Guidelines (per serving)
144 Calories
10g Fat
5g Carbs
10g Protein
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Nutrition Facts
Servings: about 4-6 servings
Amount per serving
Calories 144
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3g 17%
Cholesterol 14mg 5%
Sodium 162mg 7%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Protein 10g
Calcium 302mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A vegan fettuccine alfredo sauce recipe using Tofutti vegan cream cheese and vegan sour cream for a creamy cheese-like vegan alfredo sauce. If you're looking for a non-dairy alfredo sauce recipe for vegan fettuccine alfredo, try this one. It's particularly rich and creamy when compared to other vegan alfredo replicas since it's made with both store-bought non-dairy sour cream, vegan cream cheese, and some silken tofu to carry the base as well.

This vegan fettuccine alfredo recipe is courtesy of Tofutti.

Ingredients

  • 1 package silken (soft) tofu
  • 1 tbsp vegan margarine, softened
  • 1/4 cup Tofutti Sour Supreme vegan sour cream
  • 2 tbsp Tofutti Better Than Cream Cheese vegan cream cheese
  • 1/4 cup vegan Parmesan cheese substitute
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 1/2 cup soy milk (or another non-dairy milk substitute)

Steps to Make It

  1. In a large blender or food processor, combine the silken tofu, vegan margarine, vegan sour cream, vegan cream cheese, Parmesan cheese substitute and the garlic powder. 

  2. Blend until smooth and creamy, then slowly add soy milk a little bit at a time, blending it all together as you go, until you reach a creamy, alfredo-like consistency.

  3. Transfer the sauce mixture to a medium-sized saucepan and season lightly with salt and pepper. 

  4. Heat the mixture gently over a low or medium heat just until thoroughly heated all the way through (about 6 to 8 minutes), stirring occasionally and being careful that the mixture never comes to a boil. Taste, and adjust seasonings to taste.

  5. A little extra vegan margarine or vegan Parmesan cheese or salt (sea salt or kosher salt is always best) might be needed at this stage. 

  6. Serve your vegan alfredo sauce over prepared fettuccine pasta, or, use it to make a vegan white pizza or white sauce lasagna.