Creamy Alfredo Sauce

Because it’s nice to have options other than red sauce, I’ve included this recipe we’ve been perfecting. It is creamy, rich and delicious!

  • Prep Time 15 minutes
  • Cook Time 15 minutes
  • Total Time 30 minutes
  • Serves 4

Creamy Alfredo Sauce

Serves 3 to 4


16 ounces whole grain linguine, cooked

1 package Silken Lite firm tofu

2 cups unsweetened soymilk

¼ cup nutritional yeast flakes

¼ cup raw cashews

1 tablespoon onion powder

½ teaspoon garlic powder

¾ teaspoon sea salt

½ teaspoon white pepper

1 white onion, diced

¼ cup water

¼ cup white cooking wine

1 tablespoon fresh parsley, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh basil, chopped

¼ cup whole-wheat flour


Blend ingredients from tofu to pepper until smooth.

Sauté onion with herbs and water in saucepan over medium heat until translucent and all liquid has evaporated. Be careful not to brown the onion during this step.

Pour in the wine, swirling it around in the pan to absorb the heat until it begins to sizzle.

Add the blended ingredients to the wine and onions, continuously whisking the sauce.

When a gentle bubbling starts, gradually add the flour and continue to whisk until the sauce has thickened.

Remove from heat. The sauce will be frothy at this point.

Continue whisking for 1 minute, or until the sauce has settled and is smooth and thick.

Ladle over pasta.



Add artichoke hearts and mushrooms to sauce.

Add diced peppers to add some nice color.

  • tia paquette
    Posted at 18:25h, 29 September

    I love this recipe! I put in rice milk instead and cut it to about 1 cup. I do not put in the flour. Love, love, love it!!! 5 star recipe!

  • Mary
    Posted at 12:41h, 11 February

    I made this and at first taste it was so good but the aftertaste was as if something in it was rotten. I used almond milk cause I didn’t have soy milk. I also used white wine vinegar. And I added spinach and broccoli. Would any of these cause it to have a tinge of moody taste??

    • Mary
      Posted at 12:43h, 11 February

      Moldy not moody**

    • Jen
      Posted at 10:20h, 27 March

      The recipe calls for white wine, not vinegar. That could have made it taste rotten since vinegar has a strong fermentation flavor. Broccoli can also have a strong flavor, and it may have been the combination of the two ingredients.

      Be careful not to replace vinegar for wine since the flavor won’t come out right! It sounds good otherwise, so without vinegar, it’ll likely be delicious!

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