Vegan Gluten-Free Alfredo

Posted on November 9, 2010

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Vegan Gluten-Free Alfredo, Salad and Sicilian Broccoli Rabe

 

I have a confession to make.  Although you may have figured it out already, I don’t always cook what is on my meal plan.  I prepare for the meals I plan, I shop for the items that I need to cook them, but with homeschooling and having a wonderful hard-working husband who works many, many hours a week, I sometimes have to ad-lib.

So, one night last week while my husband was out of state, we had a spaghetti dinner.  The kids and I love spaghetti, but it doesn’t always love my husband.  When I commented to my Mom how much the kids evidently had missed spaghetti (once they were on their third helpings), she suggested I make fettuccine alfredo for us sometime.

My search began for a vegan alfredo recipe.  I found this recipe that looked promising, especially seeing the blogger’s son in approving pictures.  We tried it tonight with a few adaptations, and yes, it was good!  My son, once again, asked for thirds!

Vegan Gluten-Free Alfredo:


  • 1/2 Cup Earth Balance Buttery Spread
  • 1 8oz Package Tofutti Cream Cheese
  • 1 1/2 Cup Soy Creamer
  • 1/2 Package Daiya Mozzarella Vegan Cheese
  • 1 Tablespoon Garlic Powder
  • 1/4 Cup Nutritional Yeast
  • 1/4 Teaspoon Pepper
  • 1/8 Teaspoon Salt

In a medium saucepan on medium-low heat melt Earth Balance.  After butter has melted, add the cream cheese.  Once both are melted, mix well with a wire whisk.  Add creamer, cheese, nutritional yeast and seasonings.  Whisk everything together.  Remove from heat and let stand for 5-10 minutes, stirring once or twice.