Go Back
High Protein Vegan Alfredo

High Protein Vegan Alfredo (oil-free)


  • 16 oz pasta of choice I used penne
  • 2 cups pasta cooking water
  • 1/2 block firm tofu
  • 1 15 oz can white beans rinsed and drained
  • 2 cups cauliflower I use Josie's Organics
  • 1/3 cup nutritional yeast
  • 1 tsp garlic fresh, powder or minced
  • 1.5 tsp salt
  • 1/2 tsp pepper


  • Cook pasta according to box instructions.
  • Steam/boil cauliflower until soft then add into blender with beans, tofu, pasta cooking water, nutritional yeast, salt, pepper and garlic. Blend until smooth (add more water if you need it).
  • Pour into pasta, stir and enjoy!
  • Store in fridge for 4 days and store the sauce in freezer to keep for longer.