There were 2 things I really missed about going vegan being alfredo sauce and sour cream. After playing with ideas for a while I came across to recipes that I really love. So, in this part of my low fat vegan recipes tutorial I’ll make Vegan Alfredo Sauce, Vegan Sour Cream, Vegan Cream Cheese, Vegan Butter sauce and Roasted Ratatouille. If you experiment with the amount of nutritional yeast in the alfredo I think you’ll find a taste that is perfect for you. All of the recipes can be found below the video.

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Vegan Cream Cheese

Add the following to a food processor, blend and chill

1. 1/2 Cup Extra Firm MoriNu 1% Fat Silken Tofu
2. 1 1/2 TBs Lemon Juice
3. 1 TBs Pure Maple Syrup
4. 1 1/2 tsp Liquid Aminos or Soy Sauce
5. 1/4 tsp Ground Nutmeg
6. 1/2 tsp Nutritional Yeast

Vegan Sour Cream

Add the following to a food processor, blend and chill

1. 4 oz Extra Firm MoriNu 1% Fat Silken Tofu
2. 1 1/2 tsp Lemon Juice
3. 1/2 tsp Apple Cider Vinegar
4. 1/4 tsp Sugar
5. 1/4 tsp Salt

Vegan Alfredo Sauce

Add the following to a food processor, blend and warm

1. Full amount of Vegan Cream Cheese above
2. Full amount of Vegan Sour Cream above
3. 1 Cup Soy Milk (West Soy Non Fat Soy Milk)
4. 1/8 Cup Nutritional Yeast (Add to taste)
5. 2 TBs Lemon Juice
6. 1 TBs White Miso
7. Salt to taste

Vegan Butter Sauce

1. Add 1 TBs of Corn Starch to 1 Cup of water and stir
2. Add above to a pan on high
3. Add 1 TBs White Miso and whisk about 1 minute

Roasted Ratatouille

Cook the following at 450 degrees for 30 minutes (Add 1/8 Cup water to each pan)

1. 2 Diced Onions
2. 1 Cubed Eggplant
3. 1 Cubed Red Pepper
4. 1 Cubed Yellow Pepper
5. 1 Cubed Zucchini
6. 1 Cubed Yellow Squash

In a pot add the following

1. 3 Cans Diced Low Sodium Canned Tomatoes
2. 1 TBs Minced Garlic
3. Roasted Veggies above
4. 1 tsp Dried Thyme
5. 1/2 Cup Fresh Parsley (1/8 Cup Dried)
6. 1/2 tsp Black Pepper
7. 1/4 tsp Salt (To Taste)

Stir above and cook for 1 hr on 20% on the stove top