Let me be honest – I love cheese. I do. I ate cheese my entire life and enjoyed every ounce of it. When I started my vegan diet it was for the diet. I wanted to feel better – and it worked. While I was in my trial stage I started to educate myself on more of the ethical side of veganism, and the more that I learned, the more that I knew I wanted to pursue a vegan diet for more reasons than that it made me feel good. And that is when I had to have a serious talk with cheese. Like we need to break it off, but it’s not you it’s me…or actually it is you, and it’s me too. Whatever. I struggle with wanting to eat cheese on the daily and I am first to admit it. Hello Cheesy Vegan .
I think the second that I found this cookbook, I fell in love. I sent the link to the cookbook to my husband and slyly suggested that he could add it to my wishlist. Of course he came through and I unwrapped this baby on my recent birthday! (someone knows I struggle with cheese…)
I found the inspiration for this recipe in The Cheesy Vegan. It is a super easy recipe, the prep time is very minimal, and the end result is a creamy rich sauce over your favorite alfredo noodles. And you will never guess the secret ingredient….
Tofu. The main ingredient in the alfredo sauce is a protein packed tofu. Add in just a couple different seasonings and chilled almond milk, and you will transform a block of tofu into the rich creamy alfredo sauce.
You can use any of your favorite vegan alfredo pasta, and I chose to use an organic whole wheat from the nearby Fresh Market.
And of course, peas. Elyza has been asking for peas with dinner for far too long. In fact I am not sure why I didn’t just make her a plate of peas before today, but I didn’t and so tonight she was extra excited to see peas on the menu….and mom was a hero. I’ll take it.