Dairy-Free Alfredo Cream Sauce - dummies

Dairy-Free Alfredo Cream Sauce

By Suzanne Havala Hobbs

In this dairy-free Alfredo sauce recipe, nondairy silken tofu (smooth soy product with a custard-like texture) and soy-based Parmesan cheese-flavored alternative replace the traditional cream and cheese used. Walnuts help add the nutty flavor of Parmesan cheese.

Preparation time: 10 minutes

Yield: 4 servings (about 3 cups)

One 10.5-ounce package of soft, silken tofu

1/2 cup plain soymilk

1 tablespoon tahini

1 tablespoon white miso

1 tablespoon lemon juice

1/4 teaspoon ground nutmeg

1 cup soy-based or other nondairy Parmesan-style cheese substitute

1/4 cup toasted walnuts, finely chopped

Freshly ground black pepper to taste

  1. Place all the ingredients in a blender or food processor. Blend until smooth, about 2 minutes.

  2. Heat the mixture over medium heat in a small saucepan until hot but not boiling, about 3 minutes. Toss with hot pasta and serve immediately.

Per serving: Calories 232 (96 from Fat); Fat 11g (Saturated 1g); Cholesterol 0mg; Sodium 136mg; Carbohydrate 16g (Dietary Fiber 9g); Protein 23g.