Light & Dairy Free Pasta Alfredo (Vegan)


The Vegetarian Kitchen adapted this recipe from “The Vegetarian Family Cookbook” by Nava Atlas

Serves: 6


  • 2 tablespoons nonhydrogenated margarine
  • 2 to 3 cloves garlic, minced
  • One 12.3-ounce container silken tofu
  • 1/2 cup rice milk, or as needed
  • 1 teaspoon salt, or to taste
  • Freshly ground pepper to taste
  • 12 ounces pasta (see Note)
  • Steamed greens (spinach or Swiss chard) for topping, optional
  • Sliced sun-dried tomatoes for topping, optional


Cook the pasta in plenty of steadily boiling water until al dente, then drain.

Meanwhile, heat the margarine in a small skillet. Add the garlic and sauté over low heat for 2 to 3 minutes, until golden. Remove from the heat.

Combine the sautéed garlic and margarine with the tofu and rice milk in a food processor. Process until completely smooth and creamy.

Combine the pasta and sauce in a large serving bowl and toss together. Season with pepper and taste to see if you’d like to add more salt. If the mixture needs to be moister, add a small amount of additional rice milk and toss again. Serve at once, passing around greens and/or dried tomaotes for topping, if desired.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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