Uncategorized Alura Cein 5 Jan 2025 0 Comments

Vegan Cheesy Alfredo

Calories: Approximately 250-300 (depending on pasta type)
Protein: 10 grams
Fat: 10-12 grams
Carbohydrates: 35-40 grams
Fiber: 3-5 grams

Welcome to the new recipe! I’ve posted only a few here on this website, but I intend to add more throughout the year. I hope these recipes inspire others to eat healthily and explore vegetarian or vegan options. For those new here, I will also be writing an article on why I have chosen to be a vegetarian myself.

Vegan Cheesy Alfredo with Tofu

Ingredients:

8 oz (225 g) fettuccine or pasta of choice
1 cup (240 g) firm tofu, drained and crumbled
1/4 cup (60 ml) nutritional yeast
1/2 cup (120 ml) unsweetened almond milk (or any plant-based milk)
2 tablespoons olive oil (make sure it’s real!)
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley (for garnish, optional)

Instructions:

Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
Prepare the Sauce: In a blender or food processor, combine the crumbled tofu, nutritional yeast, almond milk, olive oil, minced garlic, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until smooth and creamy. If the sauce is too thick, add a little more almond milk until you reach your desired consistency.
Heat the Sauce: In a large skillet over medium heat, add the blended sauce. Cook for about 5 minutes, stirring occasionally, until heated through.
Combine: Add the cooked pasta to the skillet with the sauce. Toss well to coat the pasta evenly. Cook for an additional 2-3 minutes to warm everything together.
Serve: Plate the pasta and garnish with fresh parsley if desired. Enjoy your creamy vegan cheesy Alfredo!