18g Protein Vegan Alfredo Recipe
You want creamy pasta without dairy complications, so this 18g Protein Vegan Alfredo Recipe delivers richness while keeping things plant-based and sensible.
Because bland vegan meals feel disappointing, this smooth, garlicky dish brings protein, flavor, and just enough confidence to carry your entire dinner mood.
18g Protein Vegan Alfredo Recipe
Creamy vegan Alfredo with plant-based protein and rich flavor
Ingredients
- Pasta fettuccine: 250g
- Firm tofu: 250g
- Olive oil: 1 tablespoon
- Garlic minced: 3 cloves
- Unsweetened almond milk: 3/4 cup
- Nutritional yeast: 3 tablespoons
- Lemon juice: 1 tablespoon
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Mushrooms sliced: 1 cup
- Spinach optional: 1 cup
Instructions
- Cook pasta in salted water according to package instructions, then drain and set aside.
- Blend tofu, almond milk, nutritional yeast, lemon juice, salt, and pepper until smooth.
- Heat olive oil in a skillet, sauté garlic and sliced mushrooms until soft and fragrant.
- Pour blended sauce into skillet, cook gently until warmed and slightly thickened.
- Add cooked pasta and toss until evenly coated with sauce.
- Add spinach if using, cook briefly, then serve warm.
Notes
Nutritional Values (per serving):
- Calories: 400
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Calcium: 28%
- Iron: 18%
- Magnesium: 15%
- Vitamin B6: 12%
- Potassium: 16%
- Blend sauce thoroughly for a silky texture.
- Add chili flakes for extra flavor.
- Use fresh garlic for stronger taste.
