SUPER CREAMY & DELICIOUS Alfredo! Even though it’s dairy-free. Woah, no heavy cream or butter? Crazy! This meal is a hit for the whole family (leave off the veg for the kiddos if they are a lil’ pickier) and still deliver a megadose of health to your loved ones, since cashews are packed with heart healthy fats, protein and loaded with vitamins + no cholesterol.. yes you really can have your creamy Alfredo & eat it too!
Add all of the Alfredo ingredients into a high speed blender & blend until smooth and creamy! This usually takes 10 minutes on medium-high speed. If you don't have high speed blender, make sure you soak your cashews either overnight or in warm water for at least an hour beforehand.
Preheat oven to 450 degrees Fahrenheit.
Gently squeeze tofu to release excess water or pat dry with a clean kitchen towel.
Cut tofu into bite-size cubes.
Transfer tofu to a parchment lined baking sheet or use a Silpat sheet like this one from amazon. It's reusable and can be used up to 480F!
Then, drizzle oil, soy sauce, syrup & seasonings over top the tofu. Gently turn over and around tofu pieces until they are well coated in the mixture.
Once oven is ready, bake tofu for 40 minutes. Flip them around 20 minutes or half way through.
Serve with pasta & sautéed veggies of your choice. I chose mushrooms & baby spinach! And it was super yummy.
1)Use MORE cashews for a thicker sauce if desired, or LESS for a thinner sauce. If sauce is too thick, simply add water until you reach your desired consistency.
2) Add more lemon juice, salt or pepper if desired.
3) The pasta will save well in an airtight container in the fridge for up to 5 days.
4) This recipe is very kid-friendly!
5)You can top with some vegan parmesan or more nutritional yeast to amp up the cheesiness!
Ingredients
Directions
Add all of the Alfredo ingredients into a high speed blender & blend until smooth and creamy! This usually takes 10 minutes on medium-high speed. If you don't have high speed blender, make sure you soak your cashews either overnight or in warm water for at least an hour beforehand.
Preheat oven to 450 degrees Fahrenheit.
Gently squeeze tofu to release excess water or pat dry with a clean kitchen towel.
Cut tofu into bite-size cubes.
Transfer tofu to a parchment lined baking sheet or use a Silpat sheet like this one from amazon. It's reusable and can be used up to 480F!
Then, drizzle oil, soy sauce, syrup & seasonings over top the tofu. Gently turn over and around tofu pieces until they are well coated in the mixture.
Once oven is ready, bake tofu for 40 minutes. Flip them around 20 minutes or half way through.
Serve with pasta & sautéed veggies of your choice. I chose mushrooms & baby spinach! And it was super yummy.
1)Use MORE cashews for a thicker sauce if desired, or LESS for a thinner sauce. If sauce is too thick, simply add water until you reach your desired consistency.
2) Add more lemon juice, salt or pepper if desired.
3) The pasta will save well in an airtight container in the fridge for up to 5 days.
4) This recipe is very kid-friendly!
5)You can top with some vegan parmesan or more nutritional yeast to amp up the cheesiness!