What do you mean you aren’t sure if it’s vanilla soy milk!?

I know catchy title right. So today I had a potluck to go to with a group of close friends among that group is my friend Violet. She recently went vegan. This made me reconsider our friendship, as I am sure you understand. I am kidding of course, but this decision did upset me as I had cooking and baking recently peak my interest, this limited what I could cook for her. In any case I wanted to make my usual go to pasta from The Pioneer Woman. But I had to do without the heavy cream, and butter.  So me and my friend we improvised.


We started off by adding 16 oz. of farfalle pasta to a pot of boiling water, and let it do its thing.

Then we chopped 1 onion 3 cloves of garlic and some parsley (feel free to change this up a little less garlic, a little more, whatever floats your boat.

Then onto the vegan heav cream substitute: We decided to make a mixture of soy milk and tofu. I wasn’t exact on measurements but at the end you want 1 cup of the mixture.

I used about 3/4's of the cut up portion

So in your handy dandy blender you mix up the soy milk and tofu, use your best judgement for consistency. In the end it was a bit grainy, in the visual sense not the textural sense, you could clearly see the tofu bits in there. I used regular firm tofu you may want to use silken tofu, but we couldn’t get our hands on it so we improvised.


This is our heavy cream substitute, 1 cup shall do.

Okay so now you want to add 2 tablespoons of extra virgin olive oil, make sure its extra virgin none of that slutty stuff. (I am kidding I am not quite sure what happens if you use other oil I just prefer EVOO) to a large skillet and let that heat up.

Next in add your cut up onion and garlic. (amount will vary depending on personal taste)

Once thats been in there and cooked up a bit add in 16 oz. of tomato sauce (2 8 oz. cans )

Stir in in for a bit and let it mingle with the flavors in the pan

Next I added the mixture in. I was a bit worried since, it had a different texture, but I put that aside and continued. I proceeded to add some seasonings. I never measure my seasonings I go by taste. I added garlic salt, pepper, and red pepper flakes. After I had a taste. Okay so this had me worried it was sweet. Too sweet. Almost vanilla ice cream sweet. I turned to Violet and asked, “Was it vanilla soy milk?” In return I got a concerned look and she expressed to me that she wasn’t sure. Now that I look back I remember her smelling the cup and saying “Mmm this smells good”. Now granted I have never tasted soy milk so I can’t really say, but as I was blending I could detect a faint smell of vanilla sweetness, but disregarded it. We are still unsure, since she wont go check her fridge to tell me. It has been confirmed ladies and gentlemen that it was in fact vanilla soy milk! In any case it wasn’t disgusting it was just strange, I compensated by adding more tomato sauce and seasonings. Bring on the pepper!

Is it vanilla? We may never know!

After a few more tastes, I adjusted it and it was in fact tasty. I am not lying I swear. All was well.

Next we strained the pasta… strained? Drained? What’s the correct term? Anyways we removed the water and added it to the pan. Gave it a stir and added in the parsley.

The finished product! With no vanilla taste.

So that was all the pasta turned out great! Everyone loved it, and all was right in the kitchen of Alexis and Violet. Until next time.

*I did enjoy this dish however next time I would choose silken tofu and preferably plain soy milk, although I am still not sure if in fact it was flavored. Update coming soon! I look forward to sharing more recipes and trying out new techniques.

**Important update! It has been confirmed ladies and gentlemen that it was in fact vanilla soy milk! I think I did great considering there was no vanilla taste left, just a sweet and creamy tomato flavor to it. So if I could make some damn good pasta with VANILLA soy milk I am sure using plain would be a lot better.


1 medium onion

3 cloves of garlic

2 T. of Extra Virgin Olive Oil

16 oz. of tomato sauce

160z. of pasta (your choice I used farfalle)

Handful of chopped of parsley (add basil if you have any!)

Seasonings (Garlic salt, Ground Black Pepper, Red Pepper Flakes)

1 cup of heavy cream or heavy cream substitute.

Published in: on January 8, 2011 at 9:29 am  Leave a Comment  

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