Creamy Vegan Tofu Pasta Sauce (2024)

May 18, 2022 by Monica - 65 Comments

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This silken tofu pasta sauce is a quick and easy way to make a creamy vegan alfredo from tofu. It's rich, creamy, and delicious plus it's packed with protein! You can whip up this vegan cream sauce in about 15 minutes with just a few basic ingredients. This is the creamy vegan pasta sauce that you have been looking for!

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❤️ Why make this recipe
🧾 Ingredients and substitutions
🔪 Helpful tools
🥄 Instructions
👩🏻‍🍳 Pro tips
❓ Frequently asked questions?
🥡 Storage and reheating
🌟 More easy vegan pasta sauces

❤️ Why make this recipe

I use this silken tofu pasta sauce when I want a quick and easy vegan alfredo-style sauce that has a neutral taste. This kid-friendly sauce is a great way to get extra protein into picky eaters too.

🧾 Ingredients and substitutions

Silken Tofu - this is the very soft tofu that comes in a shelf-stable box. (I usually use firm or extra firm silken tofu.) You can also use soft tofu instead of silken tofu.
Onion - for flavor. You can use 1 teaspoon of onion powder instead, but I highly recommend that you use fresh onion.
Garlic - for flavor. You can use 1 teaspoon garlic powder instead.
Olive Oil - to fry the onion and garlic. You can use any other oil that you want to use like canola oil, avocado oil, or coconut oil. You can use 1/4 cup of vegetable broth instead to make it oil-free.
Lemon Juice - for a balance of flavors. You can omit it if you choose.
Nutritional Yeast - for a slightly cheesy umami flavor. You can omit it if you want or use a teaspoon of soy sauce instead for an umami flavor.
Salt - for flavor
Pepper - for flavor. I like a lot of fresh ground black pepper and some red pepper flakes to give it a little spice.
Pasta Water - use some of the starchy pasta water to thin out the sauce. (You could also use veggie broth if you choose.)
Pasta - pour this tofu pasta sauce over any type of pasta that you want. See my guide to vegan pasta brands. Use gluten-free pasta to make the dish gluten-free.)

Blender - you will need a blender, immersion blender, or food processor to blend up the tofu, onions, and spices.

🥄 Instructions

Cook your pasta of choice according to package directions. (Reserve 1 1/2 cups of the cooking water.)
While your pasta is cooking, peel and dice an onion and mince 3 cloves of garlic. Then saute them over low heat in 3 tablespoons of olive oil with a sprinkle of salt until they turn translucent.
Cut open the package of silken tofu and drain off any excess water then add the tofu to the blender. (There is no need to press silken tofu.) Then add the sauteed onion and garlic, nutritional yeast, lemon juice, salt, and pepper.
Add 1 cup of the starchy pasta water to the blender and blend until smooth. Add an additional 1/2 cup of the pasta water and blend again until very smooth.

Pour the tofu cream sauce back into the frying pan used to saute the onions and warm it over low heat. Add salt and pepper to taste.
Toss in the cooked drained pasta and stir to coat the pasta in the sauce and serve hot.

👩🏻‍🍳 Pro tips

Saute the onion and garlic over low heat to bring out the sweetness of the onion and to ensure you don't burn them.
The sauce will thicken slightly as it cools, so you want it to be fairly thin when it's hot.

❓ Frequently asked questions?

What is silken tofu?

Silken tofu is a very soft smooth tofu that is shelf-stable and doesn't need to be refrigerated. It is packed in a small amount of liquid that should be drained off. Silken tofu should not be pressed. You will just crush the tofu if you try to press it, and no extra liquid will come off of it anyway.

Can I use soft tofu instead of silken tofu?

For this tofu cream sauce, you can swap out the silken tofu for refrigerated soft tofu. This may not work for all recipes.

What else can I make with silken tofu?

I use silken tofu to make vegan sour cream, chocolate cream pie, and silken tofu scrambles.

🥡 Storage and reheating

Refrigerate:This silken tofu pasta sauce will keep well in the fridge for 3 - 5 days in an airtight container.

Freeze:I don't recommend freezing the tofu pasta sauce since tofu becomes grainy in the freezer.

Reheating:Reheat the pasta in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.

🌟 More easy vegan pasta sauces

Vegan Pesto
Coconut Alfredo Sauce
Creamy Vegan Pesto Pasta
Vegan Pumpkin Pasta
Coconut Mac and Cheese

📌 Be sure tofollow me on Pinterestfor new vegan recipes!

4.98 from 40 votes

Print Recipe

Silken Tofu Pasta Sauce

A rich and creamy vegan alfredo-style pasta sauce made from silken tofu.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: sauce

Cuisine: American

Keyword: silken tofu pasta sauce, tofu alfredo, tofu pasta sauce

Servings: 8

Calories: 291kcal

Author: Monica Davis

Equipment

Blender

Ingredients

1 (16 oz package) pasta

Silken tofu pasta sauce

1 (12.3 oz block) silken tofu
1 medium onion (about 1 cup diced)
3 cloves garlic
3 tablespoons olive oil
1 tablespoon nutritional yeast
1 tablespoon lemon juice
1 1/2 cups pasta water
1 teaspoon salt (divided)
1/4 teaspoon pepper (or red pepper flakes)

US Customary - Metric

Instructions

Cook your pasta of choice according to package directions. (Reserve 1 1/2 cups of the cooking water.)
While your pasta is cooking, peel and dice an onion and mince 3 cloves of garlic. Then saute them over low heat in 3 tablespoons of olive oil with a sprinkle of salt (1/4 tsp) until they turn translucent.
Cut open the package of silken tofu and drain off any excess water then add the tofu to the blender. (There is no need to press silken tofu.) Then add the sauteed onion and garlic, 1 tbsp nutritional yeast, 1 tbsp lemon juice, 3/4 tsp salt, and 1/4 tsp pepper.
Add 1 cup of the starchy pasta water to the blender and blend until smooth. Add an additional 1/2 cup of the pasta water and blend again until very smooth.
Pour the tofu cream sauce back into the frying pan used to saute the onions and warm it over low heat. Add salt and pepper to taste.
Toss in the cooked drained pasta and stir to coat the pasta in the sauce and serve hot. Garnish with fresh parsley if desired.

Video

Notes

Saute the onion and garlic over low heat to bring out the sweetness of the onion and to ensure you don't burn them.
The sauce will thicken slightly as it cools, so you want it to be fairly thin when it's hot.

Nutrition

⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!

Reader Interactions

Comments

Victor J Bastien says
April 09, 2024 at 4:22 pm
Simple quick and perfect base. Added sundried tomato and roasted pepper with extra garlic. Great job!
Reply
- Monica says
  April 09, 2024 at 4:33 pm
  Sounds like delicious additions! So happy that you liked the recipe!
  Reply
Sherri says
March 28, 2024 at 10:55 am
I just made this dish. Sauteed a package of Bella baby mushrooms and added a small can of green peas/carrots. I think it's quite delicious. Will make agsin.
Reply
- Monica says
  March 28, 2024 at 11:45 am
  I'm so happy that you liked the recipe! You're add-ins sound delicious!
  Reply
Natasha Hart says
March 17, 2024 at 9:41 pm
The recipe was pretty good. My children enjoyed it. I added extra garlic, a bit extra lemon juice, some cayenne, and extra black pepper. (We like extra seasoning in my family.)
Reply
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Angela says
February 22, 2024 at 11:16 pm
Yuuuum! This is such a quick and easy recipe to make when you want something comforting with minimal ingredients.
I’ve recently converted to a plant based diet and I’ve been missing the creamy elements to my cooking.
However this is something else! Beats any other white sauces I’ve attempted to make with plant milks.
I sprinkled some extra nutritional yeast on top at the end and drizzle of truffle oil to make it extra indulgent! Thank for the brilliant recipe! I’ll be making this on repeat.
Reply
- Monica says
  February 23, 2024 at 2:28 pm
  I'm so happy that this recipe helped you find that creamy element that you were looking for! 🙂
  Reply
Barbara says
February 16, 2024 at 4:14 pm
Could you use extra firm tofu?
Reply
- Monica says
  February 16, 2024 at 4:42 pm
  You can, but it won't be quite as creamy. You may need to add a little extra liquid to it as well. Enjoy!
  Reply
Dayna Sicinski says
February 10, 2024 at 12:21 am
DEEELISH!!!
Reply
- Monica says
  February 10, 2024 at 9:20 am
  So glad that you like the recipe.
  Reply
Kimberly says
February 04, 2024 at 5:53 pm
First time having silken tofu. This recipe was really good. I followed instructions and my family really enjoyed it. Next time I will add more garlic and maybe some cayenne pepper for the tiniest touch of heat. The sauce seamed runny, but just like the recipe said, it really thickened once it started to cool. Definitely keeping this recipe.
Reply
- Monica says
  February 05, 2024 at 10:44 am
  I'm glad that you and your family liked the recipe! 🙂
  Reply
Stephanie says
January 24, 2024 at 6:40 pm
I've found that I like the recipe better without the nutritional yeast. Also, since I am not vegan, adding a little pesto as a topping to the finished dish is delicious, as well as throwing in whatever vegetables you have. As a non-vegan I like that dish is nutritious and has a lot of plant protein and good fat while still giving that creamy pasta fix.
Reply
Robin says
January 23, 2024 at 2:25 pm
Love the recipe!! I'm new to this vegan thing ! You got me with that one !! Quick , easy and delicious 😋
Reply
- Monica says
  January 24, 2024 at 11:12 am
  So glad that this recipe works for you. Hope you find more keepers on my site! 🙂
  Reply
Katrina says
January 10, 2024 at 6:27 pm
Wow, very good recipe. Love the protein you get from the tofu. I used it with mushroom raviolis and then I loaded my plate with vegetables since I love vegetables.
Reply
- Monica says
  January 11, 2024 at 11:13 am
  Glad that you liked the recipe!
  Reply
Dorie Kosche says
January 09, 2024 at 11:48 am
Oh my goodness is this good! I read thru the reviews and decided to put in some chickpea miso. About a half teaspoon for half the recipe. I had half a box of tofu that I thought would go to waste and saw this recipe. Followed it closely but like a scatterbrain, I dumped the pasta water down the drain so I used almond milk and it was delish. My brother is finishing up 3 servings and lovin it.
Reply
- Monica says
  January 10, 2024 at 2:23 pm
  So glad that you like the recipe, Dorie!
  Reply
Michael says
November 19, 2023 at 6:27 pm
Just made your Silken Tofu Pasta sauce. Very simple and it tasted great. Thank you for the recipe.
Reply
- Monica says
  November 20, 2023 at 11:26 am
  You're welcome! I'm so happy that you liked the recipe! 🙂
  Reply
Sidney says
October 19, 2023 at 3:46 pm
I just tried for the first time and wow! This pasta is so good. I’m not a big fan of pasta but I had some silken tofu to use up and it was amazing!
Reply
- Monica says
  October 19, 2023 at 5:45 pm
  I'm so happy that you liked the recipe, Sidney! 🙂
  Reply
Kim says
August 01, 2023 at 3:33 pm
Your recipe is my first ever attempt at vegan Alfredo… such an easy recipe to follow. I prefer my Alfredo thicker so I added vegan Parmesan and mozzarella shreds, turning it into a “3 cheese” Alfredo. It wasn’t getting thick so I added just a pinch of chickpea flour to thicken it up. I tossed it into my chickpea pasta and it is just heavenly! I didn’t know I was missing Alfredo pasta until this moment.
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Reply
- Monica says
  August 02, 2023 at 11:35 am
  I'm so happy that you liked it, Kim! 🙂
  Reply
Shannon says
June 27, 2023 at 8:35 pm
If I use garlic and onion powder when should I add it since I won't be sauteing anything. I want to make this for lunch tomorrow and I'm out of fresh onions and garlic.
Reply
- Monica says
  June 28, 2023 at 2:57 pm
  Just add it to the blender with the silken tofu. Enjoy! 🙂
  Reply
Carol R Salyers says
June 12, 2023 at 11:24 pm
I made this tonight and loved it! Followed the recipe so my review is of your recipe, not my take on it!! I put my sauce over gnocchi with a few pieces of roasted red pepper on top. Absolutely delicious and healthy. I love the idea of having a white sauce that isn't loaded with calories and fats!! Thank you!
Reply
- Monica says
  June 14, 2023 at 3:00 pm
  I'm so happy that you liked it. I love the creaminess without all the fat and calories too! 🙂
  Reply
Julie says
May 31, 2023 at 8:02 am
This recipe is so easy and delicious! In fact, I bought extra boxes of silken tofu just to make this recipe! We’ve always prepared it exactly as written, but last night, I made it with slightly less pasta and added roasted vegetables, and it was fantastic! Thanks for such a great recipe!
Reply
- Monica says
  May 31, 2023 at 12:29 pm
  I'm so happy that you liked it, Julie!
  Reply
Paige Jozic says
May 13, 2023 at 1:19 pm
Delicious! Now I know what to do with silken tofu! Quick and easy recipe, it has a nice light flavor. I added extra lemon and pepper in mine. This will definitely go into my dinner rotation! Thanks!
Reply
- Monica says
  May 15, 2023 at 10:01 am
  I'm glad that you gave silken tofu a try and that you liked it! You have to try my chocolate pie that I make with it too! It's so good! https://thehiddenveggies.com/vegan-chocolate-pie/
  Reply
Keight says
April 10, 2023 at 8:19 pm
Outstanding! I am always hesitant of trying "white" sauces. They usually are too heavy. This felt like a luxury carpet ride to heathy island! Thank you. Job well done!
Reply
- Monica says
  April 11, 2023 at 11:03 am
  LOL! I'm so happy that you liked the recipe! 🙂
  Reply
Alana says
April 03, 2023 at 12:59 pm
Hi may I know if I can freeze the tofu sauce?
Reply
- Monica says
  April 04, 2023 at 2:04 pm
  Yes, you can, Alana. Enjoy! 🙂
  Reply
Alexander Karlsson says
March 21, 2023 at 1:06 pm
Hey! I'm interested in trying this recipe, but I do not have a blender at home. Would an immersion blender work as well? if not, is there any other way to make the recipe that doesn't require a blender?
Reply
- Monica says
  March 22, 2023 at 11:22 am
  Yes, an immersion blender will work well too. Enjoy! 🙂
  Reply
Shelby says
March 16, 2023 at 5:11 pm
Absolutely fire! I put it over chickpea pasta for extra protein. I added creole seasoning, veggies, and some vegan Parmesan cheese. This will be my new go to!!
Reply
- Monica says
  March 17, 2023 at 9:01 am
  I'm so happy that you like it, Shelby! 🙂
  Reply
Tina says
March 13, 2023 at 6:30 pm
This pasta sauce is outstanding!! I've made it a few times and even my "I have to have meat at every meal and I refuse to touch tofu!" husband loves it. He's the "Mikey, who-doesn't-like-anything" in my life. That's saying something about how good this sauce is.Thank you, thank you, thank you for sharing this recipe!!
Reply
- Monica says
  March 14, 2023 at 11:52 am
  You're welcome, Tina! I'm so happy that you and your husband like it! 🙂
  Reply
- Robin says
  June 19, 2023 at 5:02 pm
  Hoping I will have as much luck with my Mikey, lol! We are going to try Monica's recipe tonight.
  Reply
Paul says
December 04, 2022 at 7:46 pm
Wow. This was great! I chopped up a yellow bell pepper and sautéed it with the onion. I also added raw broccoli florets to the sauce and let them simmer for 5 minutes before adding the pasta.
Reply
- Monica says
  December 05, 2022 at 10:28 am
  I'm so happy that you liked the recipe, Paul. 🙂
  Reply
Irene Matawaran says
November 11, 2022 at 12:40 am
Hi Monica,
Can I omit the nutritional yeast?
Thanks
Reply
- Monica says
  November 11, 2022 at 11:44 am
  Yes, you can leave it out. You may want to replace it with a splash or soy sauce or a teaspoon of miso paste to give the sauce more of an umami flavor.
  Reply
  - Robin says
    June 19, 2023 at 5:05 pm
    Wondering if you've ever tried mushroom powder as an addition to this recipe. I am going to be trying the recipe tonight, as written, but was just curious since mushroom adds a nice umami flavor as well.
    Reply
    - Monica says
      June 20, 2023 at 11:28 am
      I have not tried it that way, but I'm sure that it would taste great! 🙂
      Reply
      - Robin says
        June 20, 2023 at 11:47 am
        I might try the mushroom powder with our leftovers. If so, I will report back. Thanks!
    - M says
      September 28, 2023 at 1:54 pm
      Was the mushroom powder good? I have some dehydrated mushrooms I'm not sure what to do with. I could rehydrate them and then add them or throw them straight in as is.
      Reply
Eileen says
August 02, 2022 at 10:32 am
Had some silken tofu on hand, and this was such a good way to use it up!! Really delicious, honestly even exceeded my expectations.
Reply
- Monica says
  August 03, 2022 at 11:55 am
  I'm so happy that you liked it, Eileen! 🙂
  Reply
  - Birdy says
    October 06, 2022 at 9:23 am
    Does the sauce store well if not combined with the pasta right away?
    Reply
    - Monica says
      October 06, 2022 at 10:15 am
      Yes, it does. Enjoy! 🙂
      Reply
MsRaeDiva says
July 14, 2022 at 2:29 am
Easy, delicious ... along with garlic used shallots and red onion, added cajun shrimp, wilted spinach and Tajin...
Reply
- Monica says
  July 14, 2022 at 11:16 am
  I'm glad that you enjoyed the recipe. 🙂
  Reply
Sophie says
June 08, 2022 at 9:45 am
Hi I just made this......having made many different creamy vegan pasta sauces....this is THE BEST! Simple to make , full of protein, sooooo tasty I just scoffed 2 helpings! I added in some frozen peas to add extra veggies, I think every non vegan should try this dish , it would convert them. Thanku so much for sharing this xxx
Reply
- Monica says
  June 08, 2022 at 10:40 am
  I'm so happy that you like the recipe, Sophie! My family loves it too! Such yummy comfort food! 🙂
  Reply
Brandi says
May 23, 2022 at 5:56 pm
Made this today! Love it! Thanks for sharing!
Reply
- Monica says
  May 24, 2022 at 12:08 pm
  You're welcome, Brandi. I'm glad that you liked the recipe! 🙂
  Reply
Emily says
May 19, 2022 at 4:09 pm
Definitely want to try this—looks delicious!!
Reply
- Monica says
  May 19, 2022 at 4:43 pm
  Thanks, I hope that you love it, Emily! 🙂
  Reply