The perfect vegan alfredo sauce using Tofutti Better Than Cream Cheese. Rich, creamy, and tangy, this pasta sauce is beautifully versatile and comes together quickly and easily.
Prep: 15 minutesminutes
Cook: 20 minutesminutes
Total: 35 minutesminutes
Yield:4servings
Ingredients
For the Alfredo Sauce
2tablespoonsvegan butter
2teaspoonsfresh garlicminced
4ouncesTofutti Better Than Cream Cheeseat room temperature
1cupplain almond milkunflavored, unsweetened; at room temperature
2ouncesTofutti Better Than Sour Cream¼ cup, at room temperature
Heat medium skillet over medium heat. When pan is hot, add butter and heat until melted, swirling pan occasionally to distribute butter.
When butter is melted, add minced garlic and sauté one minute or until garlic is fragrant.
Add Tofutti Better Than Cream Cheese to skillet. Immediately reduce heat under pan to medium-low.
Let cream cheese melt slightly. Add almond milk, sour cream, nutritional yeast, lemon juice, and miso paste to skillet and whisk until mixture is very smooth and heated through.
Whisk in ½ teaspoon salt and desired herbs (optional) and taste. Adjust seasoning as needed, then stir in any veggies if using, pour sauce over cooked pasta, and serve immediately.
Notes
Veggies: A totally optional mix-in! Broccoli florets, baby spinach, roma tomatoes, sun-dried tomatoes, diced mushrooms, green peas - anything you like will work here, or you can enjoy the sauce as-is.