vegan roasted red pepper & mushroom alfredo

Okay, this recipe comes straight from the heart. I LOVE alfredo sauce. Ever since I’ve started eating dairy free, alfredo is the one thing I really felt like I couldn’t live without. It is my ultimate comfort food, what I ate at every restaurant, and what I dream about at night. SO I created this recipe to mimic the creamy, garlic, italian feel that I miss so much! I hope you enjoy it.

vegan roasted red pepper & mushroom alfredo 

(vegan, dairy-free, gluten-free)


  • 1 package silken tofu
  • 1/4 cup unsweetened almond milk (rice, soy or cashew would do)
  • 1/2 cup nutritional yeast
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1/2-1 cup mushrooms (I used shitake for the meaty flavor)
  • 1/4-1/2 cup roasted red peppers (I used from a can)
  • 2 tbsp coconut oil
  • 1/2 package whole wheat (or gluten free) spaghetti noodles



  1. In a high-speed blender, empty your package of tofu. Slowly add almond milk as you blend to get your desired consistency (thick or thin). Add nutritional yeast, salt, pepper & garlic powder. Blend until smooth. (at this point i would do a taste test and add more spices to get the taste you like)
  2. Put a medium sized pot over medium-high heat. Put coconut oil in the bottom, and add shallots, minced garlic & thyme. Mix & allow to simmer until shallots become translucent.
  3. Add mushrooms & roasted red peppers! I added a little more coconut oil to make sure that i didn’t burn the shallots.
  4. Pour your “alfredo sauce” into the pan with the shallot mix & turn down heat to medium. Continue to simmer for about 5-10 minutes or until sauce combines with the veggies.
  5. Meanwhile, boil your noodles of choice.
  6. Once alfredo is finished, serve over a bed of noodles!

I hope you enjoy!




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