If you’re still not so sure about tofu, that won’t be the case for long. Chloe Coscarelli, the famed vegan chef and mastermind behind the by. Chloe restaurants, has an easy-to-make Alfredo sauce that uses the protein as its main ingredient.
If you’ve had fettuccine slathered in vegan Alfredo sauce in the back, it was probably made with some sort of nut sauce. But this version requires no soaking, has the perfect creamy consistency, and is just as tasty as the dairy version. In an interview with Well+Good, she revealed a simplified take on the classic sauce, and guess what? It only requires a total of 4 ingredients and very minimal effort. Yeah, it seems too good to be true.
So, what goes into making her Alfredo? All you need to do it sauté an onion and garlic, add them to a blender with a package of tofu, and squirt in a bit of lemon juice. Fettuccine Alfredo is one of the chef’s favorite weeknight meals, and now it’s clear why: It literally takes about 5 seconds to make. (If you can’t tell, my mind is still blown.)
I don’t know about you, but I definitely know what I’m making for dinner tonight.