Sundried Tomato Garlic Alfredo Sauce (Dairy-Free!!)
Along with sushi and pickles, I’m also a pasta lover. And if you know me this should not come as a surprise to you. I pretty much just love food in general, pasta included. If using whole grain noodles, pasta can actually be pretty healthy; however some of my favorite sauces are not. So for this sauce recipe I wanted to focus on using a lighter version while still packing a punch when it comes to flavor. This sundried tomato garlic alfredo is all the flavor, but half the calories!
When it comes to making a dairy-free sauce, the challenge is in making it creamy without the cream. What’s my secret to non-dairy creaminess? Tofu! Yes, the tofu that has a reputation of being a strictly vegan/vegetarian food. yes, the same tofu that I’m sure you have said that you don’t care for even though you have never tried it. Now before making blind assumptions about what tofu is or is not, I’ll tell you.
Tofu is usually packaged into a brick shape and can come in different firmness and textures. Tofu is pretty much a sponge; it will soak up any flavor that you throw at it. For this recipe that flavor is garlic. Normally before using tofu you should “press it” to get all the extra liquid out. You could use a tofu press or if you’re not as fancy, you could also just pile some heavy things on top like I do. However, for this recipe since we are looking for a smooth texture we will be using soft or silken tofu where pressing is not required.
In the off chance that you are still not convinced about this delicious sauce, let me just tell you how long it took me to make it…approximately two minutes. Yes, TWO minutes! Simply add the ingredients to a blender and blend for about one minute. That’s it! Then pour it over your cooked pasta and you’re good to go! It’s really that simple.
If you’re interested in trying other non-dairy sauces check out my Creamy Cauliflower Alfredo Sauce.
Sundried Tomato Garlic Alfredo Sauce
- 1 package soft or silken tofu
- 3 garlic cloves
- 2 tbs olive oil
- 1 cup dairy-free milk
- 1 cup sundried tomatoes sliced
- 1 tbs dried basil
- 1/2 tbs pepper
- salt to taste
- In a medium pan over medium heat, add olive oil, sundried tomatoes, two garlic cloves minced and basil. Cook until the tomatoes are softened and fragrant.
- Meanwhile add all other ingredients to a blender and blend until smooth, about one minute. Add more milk to adjust the consistency to your liking.
- Add blended mixture to the tomatoes and garlic. Add salt to taste. Enjoy over cooked pasta.