Best Silken Tofu Substitutes in Creamy Tomato Pasta
This recipe calls for 10.6 oz (300 g) silken tofu. If you're out of silken tofu or need to adapt the recipe, here are 4 tested substitutes - each with a quantity guide and notes on how it changes the dish.
About This Substitution
Role in this recipe: Creamy base, emulsifier, egg substitute
When you need a soy-free cream substitute or can't find silken tofu.
4 Substitutes for Silken Tofu in Creamy Tomato Pasta
1. Cashew cream
Ratio: Equal volume (blend 150g soaked cashews with 100ml water)
Richer and slightly nuttier - an excellent 1:1 substitute in most applications. Blend completely smooth.
2. Full-fat coconut cream
Ratio: 1:1
Adds a coconut flavour - works well in desserts and Thai-inspired dishes, less ideal in neutral applications.
3. Blended cannellini beans
Ratio: 1:1 (drained, well blended)
Completely neutral in flavour and very smooth once properly blended. Works in cheesecakes and savoury creams.
4. Vegan yogurt
Ratio: 1:1
Works in dressings, dips and some desserts. Slightly tangier - reduce other acidic ingredients accordingly.
View the Full Recipe
See the complete Creamy Tomato Pasta recipe for American kitchens with US cup measurements and °F temperatures.
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