Creamy Vegan Alfredo with Peas

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.
Creamy Vegan Alfredo with Peas

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6


  • 12 ounce block of firm tofu, pressed and drained
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 cup vegan parmesan cheese
  • 1 TBS basil
  • 1 cup almond or soy milk
  • 1 TBS nutritional yeast
  • 2 TBS vegan butter
  • 2 TBS + 2 TBS olive oil
  • Alfredo pasta - cooked to preference
  • 2 cups frozen peas, cooked and kept warn
  • Pepper to taste


  1. In a blender, add all ingredients with the exception of 2 TBS of olive oil, pasta, peas and pepper. Blend until smooth.
  2. Pour alfredo mixture into a small saucepan and heat on low.
  3. As mixture warms, continue to stir consistently for about 5-8 minutes. Do not overcook as mixture will begin loose creaminess. If it does become coarse, add in 2 TBS of almond milk and stir until smooth.
  4. Once heated through, pour sauce over cooked alfredo pasta and add cooked peas.
  5. Season with pepper to taste.

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