My favorite season is finally here! Soup season. It does happen to still be like 100 degrees out where I live, but I don’t care. I am ready for soup. Kicking off the season with absolute perfection is this vegan “chicken” fettucine alfredo soup. Tofu, instead of chicken, cashew cream instead of whipping cream, this soup is not only easy, but one spoonful will have you hooked. It is so easy, and stunningly delicious. I highly recommend making this the first soup you make this fall and winter.
What You Need For This Vegan Alfredo Soup:
- Olive Oil: To start the soup.
- Garlic and Shallot: Sauteed in the olive oil first, no soup can be bad started that way!
- Italian Seasoning: Any kind of mix that has oregano and basil.
- Vegetable Broth: Homemade or store bought.
- Raw Cashews: Blended with dairy-free milk or more broth to make a cream.
- Fettucine: I like to break it into smaller pieces so they can be eaten with a spoon.
- Vegan Parmesn: I used Follow Your Heart brand.
- Lemon Juice: Fresh preferably.
- Extra-Firm Tofu: For the “chicken” cutlets.
This vegan “chicken” fettucine alfredo soup is such a crowd pleaser. My daughter and husband love it, and they aren’t even vegan! It makes a good amount so it is perfect for a cozy get together or potluck. The only thing that takes some time to prep are the cashews that need to soak overnight, but they can also be boiled for 15-20 minutes if you want to make the soup right when you think about it!
Why Should You Make This Incredible Vegan Soup?
- It is totally fool-proof.
- This soup is so cozy, hearty and delicious.
- There is a good amount of protein in the soup from the tofu, cashew cream and vegan Parm.
- It is an almost one pot meal.
- You can customize and add veggies if you want!
Vegan “Chicken” Fettucine Alfredo Soup
Ingredients
Tofu "Chicken"
- 1 Block(15oz) Extra-firm or super firm tofu*
- 1 Tablespoon Olive oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Paprika
- 1/4 teaspoon Black pepper
For the Soup
- 1 Cup Raw cashews, soaked and drained**
- 2 Cups Non-dairy milk(or more broth)
- 2 Tablespoons Olive Oil
- 4 Cloves Garlic, chopped
- 1 small Shallot, diced
- 2 teaspoons Italian seasoning
- 6 Cups Vegetable broth, divded
- 8 Ounces Fettucine, uncooked
- 3/4 Cup Vegan Parmesan, I used Follow Your Heart
- 1 teaspoon Lemon juice, optional
- Salt and pepper to taste
Instructions
- Once you have pressed the tofu, preheat the oven to 375℉.
- Slice the tofu into 3 or 4 wide slices. Brush each side of the sliced tofu with olive oil and then sprinkle them all with salt, paprika, and black pepper.
- Bake for 15 minutes, on a sheet pan, sprayed with non-stick spray or lined with parchment paper. Then flip the tofu slices, and bake for another 15-20 minutes or until they are golden brown and firm.
- While the tofu bakes, make the soup. Drain the cashews you soaked and add them to a blender with the non-dairy milk or broth, and a pinch of salt and pepper. Blend until completely smooth. This may take a minute. Set aside.
- Heat the olive oil in a large soup pot, on medium-high. Add the garlic and shallot. Saute, reducing heat as needed until the shallot is translucent, about 2 minutes.
- Sprinkle in the Italian seasoning. Stir to combine.
- Pour in 4 cups of the broth, and the cashew cream you made into the pot. Stir to combine. Add a pinch of salt and pepper.
- Bring to a simmer, then add the fettucine to the pot, I like to break it into smaller pieces. Simmer, stirring frequently, until the fettucine is cooked, about 10-12 minutes, but check the package directions.
- Once the fettucine is al dente, add the remaining 2 cups of broth, the vegan Parmesan, and lemon juice.
- Taste and adjust seasonings.
- Once the tofu is done, slice it and then serve on top of a bowl of soup, or stir it into the soup so it is more evenly spread out. Top with basil or parsley if desired.
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