Vegan Alfredo Creamy and Dairy Free

A rich, silky vegan Alfredo made with oat milk, tofu, vegan cheeses, and a smooth roux. Perfect with fettuccine and great for adding veggies or crispy tofu.

Yield: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Special Equipment: Blender

Ingredients

• 1 lb fettuccine

• 1 cup creamy oat milk

• 1 cup vegan parmesan

• ½ to 1 cup shredded white vegan cheese

• ½ block firm tofu

• 1 tablespoon chickpea flour

• 2 tablespoons vegan butter

• Sea salt

• Garlic powder

• Dash of nutmeg

• Olive oil

• Fresh basil optional

• Sautéed veggies optional

• Crispy tofu optional

Directions

1. Cook fettuccine according to the package then drain and toss with a little olive oil to keep it from sticking.

2. Blend tofu with garlic powder and a splash of oat milk then add more milk as needed until smooth and pourable.

3. Melt vegan butter in a saucepan over medium heat then whisk in chickpea flour to form a roux.

4. Add vegan parmesan and white vegan cheese and stir until melted then slowly add oat milk while stirring in the blended tofu mixture until smooth and creamy.

5. Season with sea salt garlic powder and nutmeg then add the cooked fettuccine and toss until fully coated.

6. Serve warm topped with basil and any sautéed vegetables or crispy tofu