erica_the_vegan (erica_the_vegan) wrote in vegancooking,

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Vegan Alfredo!

I honestly wasn't sure this was going to work, but it did, and it tasted amazing!

I made penne pasta with a vegan alfredo sauce, broccoli, and a breaded, broiled cutlet of tofu. :) It was so good, I found it to taste very close to the alfredo I used to make using a ton of butter, heavy cream, and cheese. Many thanks to lj-user krystinacore - the cashews were a brilliant idea! Also, zaftigvegan, I used your recipe without even knowing it (with a few additions) - I made this last night before I read your comment in response to my question, but I didn't measure anything out. Your measurements look about the same as what I used, so those are the ones I'm going to type here for the recipe. :) Thank you! Great minds think alike.

My boyfriend and I hacked a slab of tofu in half, and then dipped it into a mixture of plain soymilk and essence of Emeril. Then we pressed cornflake crumbs (also seasoned with Essence) onto the tofu and put them on a baking sheet covered with foil. We broiled the tofu on low until it looked crispy, then flipped and repeated with the other side.

Then we made the best part - the sauce! Details below.

Holy yum!


Another shot of the wonder-pasta.

My plate!

Mmm, it's tofu, the other other white meat. :)

Recipe (roughly):

For the sauce, you will need:

  • 1/4 cup cashews, minced
  • 3 cloves garlic, minced
  • 3 Tbsp. margarine (or more, if you like)
  • 3 Tbsp. all-purpose flour
  • 1 2/3 cup plain soymilk
  • 1/2 cup chopped parsley, or to taste
  • 1/2 tsp. dried rosemary, or 1 tsp. fresh rosemary leaves, chopped
  • salt and white pepper to taste

Here's how to do it:

  • Melt the margarine in a pan, then add the cashews and garlic. Sautee until the nuts are toasted and the garlic is fragrant.
  • Add three tablespoons AP flour, stirring to incorporate with the margarine. You're making a roux. Be sure to cook the roux for a minute or two so the flour doesn't taste raw.
  • Slowly whisk in the soymilk. Stir and cook the sauce until it thickens. If the consistency is too thick, you can thin it out with some soymilk or margarine.
  • Add the parsley and rosemary. Season as desired. Serve hot over your choice of pasta.

The tofu is pretty easy, and is vaguely explained above. You could add whatever vegetables you like to this, as well as whatever seasonings you like. Next time I make this, I think I'm going to use a combination of cashews and pine nuts.

This was really easy, incredibly tasty, and sooo much healthier than a typical white sauce. It's also cheap - I even had most of the ingredients in my fridge/pantry already, but I think it looks/tastes like it wasn't cheap at all. :)

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