Creamy Zucchini Sauce with Sneaky Tofu

this creamy zucchini sauce is perfect for summer. it sneaks in tofu and lots of delicious veggies that when they are blended up you won’t even know they are there.

When I first started food blogging I shared a recipe for a white sauce using zucchini as the base! However, this was back in 2017 and since then I have totally revamped my blog and taken that blog post down. One of my favorite things to do is use vegetables to make creamy sauces.

I also do this a lot in the winter to make creamy soups, it works as well as a base, and it sneaks our veggies in. So, I knew I needed to give this very old recipe a little love and updating.

During the week I love not having to think too heavily about how I am getting my veggies and protein in with recipes like this. It has the zucchini, onion, and garlic along with the tofu making it very nutritionally dense.

the ingredients

• Zucchini: of course for a creamy zucchini sauce we need zucchini! This is the perfect summer recipe because zucchini is in season but is great all year long.
• Extra Firm Tofu: I like extra firm tofu here for a nice protein boost! It blends up to give a nice texture and helps make the sauce creamy.
• Cashews: cashews in a sauce are really nice. They add some healthy fats and richness to the creamy zucchini sauce. If you are allergic you can always sub in white beans or more tofu.
• Garlic: to add flavor.
• Onion: to add flavor.
• Non-Dairy Milk: we will use this during the blending process. I like to use Ripple, you can use any brand you like.
• Better than Bouillon: this will help give flavor and depth to our sauce.

why are we using extra firm tofu?

I personally like extra firm tofu for this recipe because it has more protein and it creates a bit of a thicker sauce than silken tofu. Because extra firm tofu has less water in it than silken tofu but more water than super firm, it creates a nice thick texture.

Also, extra firm tofu is pretty easy to find so it makes a much more accessible recipe for everyone. If you would rather use silken tofu you can. Note, some brands of extra firm tofu and firm tofu are pretty comparable in firmness. I find with Nasoya they seem to be interchangeable. However, with House Foods there is a firmness difference.

making the creamy zucchini sauce

This creamy zucchini sauce is very easy to make. First, you will need to cut up all your veggies. If you like a smoother sauce peel the zucchini, if you don’t mind little green pieces leave the skin on. They don’t need to be cut up super small just a rough chop. Then, you will add all the chopped up veggies into a big pan.

From there you will add in the tofu. I just break it up with my hands and you don’t need to press it. You will also add in water and the Better than Bouillion. Let this cook on the stove for 30 minutes over a low to medium low heat.

This is so important for letting the veggies, nuts, and tofu soften. It also creates time for the flavors to develop. Our creamy zucchini sauce is so flavorful and delicious you will be amazed.

blending the creamy zucchini sauce

Once everything is done cooking it is time to blend! Into a high speed blender you will add in everything we’ve cooked down. Then, you will add in some non-dairy milk.

Blend for 1 to 2 minutes until everything is broken down. If you need to add in an extra tablespoon of water to help break everything down that is totally fine.

Once it is all blended up you are basically good to go! Our sauce is all done and we can either eat it or store it for later. You can taste and add any additional seasonings but I find with the Better than Bouillon, you don’t need to add much.

storing the creamy zucchini sauce

One thing about me is I like to reuse! I always keep my glass pasta jars after I have finished using all of them. It makes it great for storing homemade pasta sauce. I usually just store them it in there, in the fridge. The creamy zucchini sauce will last in the fridge for up to 5 days.

However, you can also freeze the sauce. I bought some large silicone freezer containers and they work great for making large soup cubes or sauce cubes with. I love to keep the frozen sauce cubes on hand for busy weeknights.

All I need to do is cook up the pasta 1 to 2 minutes shorter than you would. Leave a little pasta water in there and then add in the frozen cube of sauce. The warmth will melt it and coat the pasta beautifully.

why you’ll love this recipe

I think this creamy zucchini sauce is the perfect thing to have on hand for quick weeknight dinners. It ensures you and whoever you are enjoying it with get some nice nutrients from your sauce!

It is also oil free which I know a lot of people like. It is freezer-friendly and perfect for enjoying with pasta, tofu, or anywhere else you may like.

creamy zucchini sauce faq

• Is this recipe soy free? No, it does use extra firm tofu. However, if you want to swap it out for a soy free tofu you can.
• Is this recipe nut free? No, it does use cashews. However, you can swap that for more tofu or cannellini beans.
• Is this recipe gluten free? Yes.
• How long does this sauce last in the fridge? Up to 5 days.
• How long does it last when frozen? Up to 2 months.
• Can I add more veggies to this? Sure, you can do cauliflower, spinach, kale, or even add in some basil!

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