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Vegan "Chicken" Fettucine Alfredo Soup

This creamy dairy-free alfredo soup has fettucine cooked right in the broth, and is topped with tofu "chicken".
Cook Time30 minutes
Total Time30 minutes
Servings: 6
Author: Lauren Boehme

Ingredients

Tofu "Chicken"

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.

Video

Notes

*If you need more information on pressing tofu, check out my TOFU COOKING GUIDE.
**The raw cashews need to be either soaked, preferably overnight, but at least 8 hours, or you can boil them for about 20 minutes to soften them before blending.