A gourmet-style vegan dinner that you can make any night of the week! This creamy vegan mushroom Alfredo pasta has an easy nut-free and dairy-free sauce made from tofu. Tofu provides the richness and creaminess that an Alfredo pasta recipe deserves. Plus, a high-protein meal everyone will enjoy! It can easily be made oil-free too.
I wish could tell you how much thought and planning went into creating this recipe and why this unusual combo of ingredients makes sense. But the truth is, it was made on a whim, and out of necessity to survive hunger the night of a long day at work. Plus, it needed to be quick. But upon opening my refrigerator that night, all I had to work with were some tofu, white miso paste, ground sesame seeds, frozen broccoli and gluten-free pasta.
While living in Japan, a favourite bread shop and cafe of mine sold a very delicious sandwich made with a sesame-miso spread. It was a unique mix that had a slightly cheesy tang, which eventually inspired the flavours of this dish.
That night, using my trusty stick blender, I blended those flavours together with some silken tofu, nutritional yeast and seasonings. The result was the creamiest, cheesiest vegan Alfredo pasta sauce EVER! Done in minutes and made without dairy, cashews or other nuts. Tofu is the best replacement for heavy cream in an Alfredo sauce because it ‘s so creamy and high in protein. This is the only vegan Alfredo recipe that can keep me full for hours. Here’s the exact photo from the first time I made it:
I’ve made this recipe countless times and have added more ingredients to make it even better. My favourite additions include sautéed King Oyster mushrooms and broccoli. I love King Oyster mushrooms! I usually seasoning them with my favourite spice blend and liquid aminos to give them the “meatiest” flavour and texture (more details on liquid aminos in the Recipe Notes below). If you can’t find King Oyster Mushrooms, that’s ok! Feel free to use any mushrooms you’d like.
Healthy Tip: Make this recipe oil-free by simply excluding the oil from the mushrooms. I would recommend using a non-stick frying pan for oil-free cooking. Add a couple tablespoons of water to the pan with the mushrooms and seasonings. Simmer lightly until all the liquid is absorbed and the mushrooms start to brown.
Here’s another recipe with tofu to try:
More pasta recipes:
Easy Vegan Mushroom Alfredo Pasta Recipe
- Stand or Stick Blender
- 1 tsps olive oil
- 4 large King Oyster Mushrooms
- 2 tsps liquid aminos (see Recipe Notes Below)
- 1 tsp all-purpose seasoning
- 8 oz dried spaghetti
- 1 head broccoli, large
Tofu Alfredo Sauce
- 1 onion, small
- 3 cloves garlic
- 6 oz silken tofu, drained
- 3 tbsps white or sweet miso paste (see Recipe Notes)
- 2 tbsps ground toasted sesame seeds (or 1 tbsp tahini)
- 1-2 tbsps nutritional yeast
- 1-2 tbsps vinegar, white or apple cider
- 1/4 cup water
- salt and pepper to taste
- Bring a large enough pot of water to boil for the pasta.
- Meanwhile, slice the mushrooms, chop the onion and garlic and cut the head of broccoli into florets (tiny broccoli heads).
- Add the pasta to boiling water and cook according to the suggested package directions. Add broccoli pieces to pasta water during the last 30 seconds (and no longer). Drain both pasta and broccoli and keep warm.
- Heat the oil in a frying pan and add the mushrooms, cooking about 2 minutes. When they start to brown, add the liquid aminos and all-purpose seasoning. Reduce heat and cook for a few seconds more before removing them from the pan.
- To a blender, add all the ingredients for the Alfredo sauce. Blend until smooth and creamy. Add to the frying pan and heat on low until the sauce starts to thicken some more. Stir often to prevent sticking. Taste and adjust seasonings to your liking.
- Add pasta and broccoli to the sauce and stir until evenly coated. Add cooked mushrooms, remove from heat and serve immediately.
- Liquid aminos is a gluten-free alternative to soy sauce. It can be made from soybeans or coconut nectar. It’s usually salty so I’d recommend not adding too much all-purpose seasoning to the mushrooms or use a salt-free version.
- White miso paste is commonly used in Japanese cuisine to make soups and sauces. It’s also made from soybeans and it adds an appealing “umami” or savoury flavour to foods. There are many varieties of miso but white or sweet miso is the mildest tasting. Best type to start with if you’ve never tried miso before. Unfortunately, miso paste is usually NOT gluten-free but alternatives are available.
- Check your local grocery stores or Asian food stores for tofu and other Asian ingredients.
- Make this recipe oil-free by simply excluding the oil from the mushrooms. I would recommend using a non-stick frying pan for oil-free cooking. Add a couple tablespoons of water to the pan with the mushrooms and seasonings. Simmer lightly until all the liquid is absorbed and the mushrooms start to brown.
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