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Back to basics with a veganized version of a family favorite, and no cashews required. I much prefer using silken tofu for alfredo over nuts; so creamy, so good. Yum. Love mushrooms? Check out the PORTOBELLO MUSHROOM BAC'N below to top this creamy fettuccine with.


12 oz fettuccine

1 yellow onion, chopped

3 cloves garlic, minced

12 oz package silken tofu, drained

2 Tbsp nutritional yeast

1/2 lemon

1 Tbsp vegan butter

1/2 cup water

1 tsp salt

2/3 cup grated vegan parmesan cheese

Fresh parsley, chopped

Ground black pepper to taste


1. Cook fettuccine according to package directions. Drain and set aside.

2. While pasta is cooking, heat 1 Tbsp vegan butter in a skillet over medium heat. Add onions and garlic, and cook until softened, approximately 4 to 5 minutes. Remove from heat.

3. In a blender or food processor, combine the cooked garlic and onions, silken tofu, juice from 1/2 lemon, 1/2 cup water, nutritional yeast and 1 tsp salt. Blend until smooth, approximately 2 minutes.

4. Return skillet to medium heat. Add sauce to skillet along with vegan parmesan cheese. Cook until thickened slightly and vegan parmesan cheese has melted, approximately 3 minutes.

5. Stir fettuccine into skillet and continue to cook until heated through and pasta is well coated. Season to taste with salt and pepper. Sprinkle with chopped parsley, ground black pepper and vegan parmesan before serving.



1 lb portobello mushrooms, cut into 1/4" slices

2 Tbsp olive oil

1.5 tsp smoked paprika

3 Tbsp maple syrup

1 tsp soy sauce

1 tsp liquid smoke

3/4 tsp garlic powder

1. Preheat oven to 400°F. In a large bowl, combine the olive oil, smoked paprika, maple syrup, soy sauce, liquid smoke, and garlic powder. Whisk well to combine. Add the mushrooms to the marinade, and gently toss with your hands to evenly coat. Let stand for 15 minutes. Arrange flat on a parchment paper lined baking sheet. Season well with salt. Bake until browned and lightly crisped, approximately 25-30 minutes, flipping midway.

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